Cream of Tartar

Cream of Tartar

Regular price $5.00 Sale

  • When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.
  • Add a pinch of cream of tartar to boiling vegetables to help them retain their bright, fresh color.
  • A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating.
  • Adding a small amount of cream of tartar when you’re beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you’re whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.
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