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Cream of Tartar



Cream of Tartar

Cream of Tartar is a natural, fine white powder that is left behind after grape juice has fermented to wine.  It comes from tartaric acid, a naturally occurring substance in grapes and some other tart fruits that in the principle acid in wine making.

It is mainly used in cooking and baking applications.  It is added to candy for a creamier consistency, as well as an ingredient in some frosting, such as Royal Icing, which helps the icing set up firmer and not get soft or melt.   It is also added to egg whites before beating to improve stability and volume when making meringues.  It is also used as the acid ingredient in some baking powders.

You will also find it in French baking recipes, which means that it is one of those ingredients that it is better to keep in your pantry so you will have it when the recipe calls for it and you don’t have any.  It is used sparingly in most recipes which is why we package it in smaller quantities.

Ready to use. Use 1/8 tsp. per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.

Contains: Cream of Tartar

Additional information

Weight 1.000 oz
Dimensions 0.000000 × 0.000000 × 0.000000 in

1 oz, 2 oz, 4 oz, 8 oz, 16 oz, 1.5 oz 1/4 cup jar, 3 oz 1/2 cup jar

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Cream of Tartar
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