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