cream of tartar

Meringue stiffening agent

Cream of tartar is a white powdery acid used in baking, most often to stabilize egg whites when making meringue or to activate baking soda in recipes without acidic ingredients.

It's a byproduct of winemaking, crystallizing inside barrels during fermentation.

Add a pinch of cream of tartar to keep the peaks stiff.

baking

meringue

Baked whipped whites

snickerdoodles · chiffon cake · souffle · frosting · candy making · sugar syrup · royal icing · leavening · baking soda · baking powder

chemistry

potassium bitartrate

Acidic crystalline baking salt

sediment · winemaking · fermentation · pH · soluble · purified · refined · food-grade · chemical compound

cleaning

descaling

Removing mineral accumulation

scrub · tarnish · non-toxic · abrasive · grout cleaner

Categories
Opposites
chemical function in baking

cream of tartarbaking soda

Sodium bicarbonate powder

sodium bicarbonate · bicarbonate of soda · lye · potash · baking powder

egg white treatment

cream of tartarfat

Adipose tissue

oil · egg yolk · grease · butter

Family

cream, tartar, tartaric

Familiarity
Top 100,000
Profile
Used worldwide · Timeless · Concrete · Everyday, not technical · Rated G