tartar kremi

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cream of tartar

potassium hydrogen tartrate (also called potassium bitartrate), a byproduct of wine manufacture, used in baking powder and in cooking to stabilize beaten egg whites

An acid ingredient which stabilizes beaten egg whites As a rule of thumb, use 1/8 teaspoon cream of tartar per egg white or 1 teaspoon per cup of egg whites For meringues, use 1/8 teaspoon cream of tartar for each 2 egg whites

Potassium acid tartrate, a fast reacting leavening acid which is not used much today, but is worth mentioning as it enhances whiteness when added to Angel Food Cake top of page

The ingredient left behind from wine fermentation Used as the main ingredient in baking powder and to stabilize beaten egg whites

Cream of tartar is a white powder used in baking

A fine white powder derived from a crystalline acid deposited on the inside of wine barrels Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume It's also used as the acid ingredient in some baking powders

This white powder is the by-product of grape fermentation and is used to stabilize whipped egg whites, meringues, angel food cakes, and marshmallow cremes It is the major component of Baking Powder

a salt used especially in baking powder

A natural fruit acid in the form of a fine white powder derived from a crystalline deposit found inside wine barrels Used as the acid in some baking sodas Also used in frostings, candies, and as an egg white stabilizer

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tar·tar kre·mi