Cream of Tartar

A white, powdery, natural fruit acid found in grape juice after fermentation.

Cream of tartar reacts with baking soda to leaven certain baked products.

Cream of tartar often is beaten into egg whites because it makes them firmer and more stable, and it increases their tolerance of heat.

Cream of tartar also gives candies and frostings a whiter color and creamier consistency.

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