Modernist

Cream of Tartar

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A byproduct of the winemaking process, cream of tartar is an acid most commonly used in baking to stabilize delicate foams and sugar solutions. It can also be used as a leavening agent, tenderizer or acidulate when baking, and even as a coagulant in cheese-making.

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Good on:
  • Desserts,
  • Dairy
Key Ingredients
Full List

Potassium Bitartrate

Serving size:

1/4 tsp

Calories:

0

Total Fat:

0g

Saturated Fat:

0g

Trans Fat:

0g

Cholesterol:

0mg

Sodium:

1mg

Total Carbohydrate:

1g

Dietary Fiber:

0g

Total Sugars:

0g

Protein:

0

Gluten-Free, Salt-Free, Kosher, Sugar-Free, Vegan, Cholesterol-Free, Fat-Free

Your Grandma’s go-to stabilizer of yore, Cream of Tartar is the cream of the crop of classic stabilizers for baking and dessert making.

Cream of Tartar can also help boiled vegetables keep their color and texture.