Cream of tartar
A natural acid (tartaric acid) derived from winemaking. Stabilises beaten egg whites so meringue holds; also whips cream more firmly and activates baking soda in snickerdoodles.
Used for
- meringue
- whipped cream
- snickerdoodles
- angel food cake
In the kitchen
- Stabilize egg whites.
- Activate baking soda.
Picking it at the store
- Keeps almost indefinitely sealed; a little goes a long way. 1/8 to 1/4 tsp is typical.
Related terms
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