Cream of Tartar

lt;p><strong>DESCRIPTION</strong></p>Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.<ul><li>As a leavening agent. Combine cream of tartar with baking soda and you get your own baking powder.</li><li>To stabilize egg whites.</li><li>To stabilize whipped cream.</li><li>To prevent sugar crystalizing</li></ul>
DESCRIPTION Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods. As a leavening agent. Combine cream of tartar with baking soda and you get your own baking powder. To stabilize egg whites. To stabilize whipped cream. To prevent sugar crystalizing

Cream of tartar is an all-natural ingredient essential to holiday baking. It adds texture, volume and lift to beaten egg whites in angel food cake, meringue shells, meringue for pies and 7-minute frostings, resulting in light and fluffy holiday desserts. Cream of tartar, also known as tartaric acid, is a byproduct left after the fermentation of grapes into wine. This tasteless baking necessity stabilizes beaten egg whites in desserts and egg dishes.

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