Cream of Tartar

Cream of Tartar is the acidic ingredient in some baking powders.  It is often used to 'fluff up' egg whites and it adds a creamy texture to some sugary desserts.

USES:

Use to stabilize egg whites, fluff up whipped cream, prevent sugar syrups from crystallizing or to add creaminess to frosting.  Cream of Tartar can also be mixed with white vinegar to make a great brass or copper cleaning agent.

*1 oz = approximately 2 heaping Tablespoons