Cream of Tartar
Cream of tartar is a necessity in any kitchen, especially for bakers. Not remotely creamy, cream of tartar’s scientific name is potassium bitartrate, and is primarily used to give more volume to foods such as beaten eggs. Use a small amount to add fluff and elevation to meringues and angel food cake.
Ratings & Reviews
Not sure how you can LOVE cream of tartar, but it seems to do the job :)Janice, Branson, MO
What is not to like about the price? It is a give away price and has an everlasting shelf life.Maria, Los Angeles, CA
As of now, I only have one recipe that calls for Cream of Tartar, but I am exploring other uses for it.Rebecca, Northbridge, MA
ExcellentMarlene, Benton Ridge, OH
Cream of Tartar. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
Serving size 28g (~1 oz.)
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Store in a cool dry place for up to 1 year. It is ok to refrigerate.
Country of origin: Chile