Used in baking as a raising agent alongside Baking Soda.
Aids moisture retention in baking
Improves texture or 'crumb' of bread.
Used in many gluten-free recipes.
This fine white powder is useful in both savoury and sweet baking and cooking.
Cream of Tartar helps to stabilise and increase the volume of beaten egg whites when making meringues. The powder is also useful to prevent the crystallisation of cooked sugar for example when making fudge.
Cream of Tartar is also used in making home-made Play Doh!
Cream of tartar has many uses - these include:
Make baking powder by mixing 2 parts cream of tartar with one part of baking soda and one part of cornstarch.
Add around half a teaspoonful to the beaten egg whites when making meringues. This helps improve the volume and stability of the meringue.
Add a little cream of tartar to whipped cream to help stabilise it when piping etc.
Add cream of tartar to beaten egg whites in recipes that require stiff peaks.
When making sweets, add a pinch of cream of tartar to sugar syrups to prevent them from crystallizing.
Add a pinch of cream of tartar when boiling vegetables to help them keep their colour.
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