Cream of tartar

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Cream of Tartar is a baking ingredient that is used sometimes used as the acidic ingredient in some brands of baking powder, as well as being a vital ingredient in making playdoh at home.

On its own, cream of tartar is most used for stabilising egg whites, because it denatures some of the proteins in egg whites, so:

Add a teaspoon to egg whites when whisking them to make meringues or add to icing to give it stability

If you want to make homemade baking powder:

Add 2 teaspoons of cream of tartar to 1 teaspoon of bicarbonate of soda

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.