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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

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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.

More Reasons to Love Cream of Tartar


Cream of Tartar is the secret weapon in every baker's pantry. This versatile ingredient plays a pivotal role in creating the light and fluffy texture that makes your baked goods irresistible. Whether you're crafting delicate angel food cake or whipping up the perfect homemade whipped cream, this kitchen essential ensures consistently amazing results. Its acidic properties, derived from tartaric acid, make it invaluable for a variety of culinary tasks.


A Baking Essential


When combined with baking soda, Cream of Tartar helps generate carbon dioxide gas, which makes your baked goods rise beautifully. It’s also a key component in creating your own baking powder at home. Just mix it with baking soda and cornstarch, and you’ll never run out of leavening power again.


Stability for Perfection


One of its most celebrated uses is to stabilize whipped egg whites. Whether you're making meringues, soufflés, or silky pavlovas, Cream of Tartar prevents your beaten egg whites from collapsing, ensuring your creations maintain their structure. It’s also perfect for stabilizing egg dishes, allowing you to achieve perfect textures every time. For smooth, airy desserts, it’s even great for stabilizing egg whites when paired with sugar in frostings and fillings.


Versatile Beyond Baking


Cream of Tartar isn’t limited to sweets. Add a pinch when creating mixing cream or even savory dishes that require a touch of acid to balance flavors. It works as an alternative to lemon juice for some recipes, providing acidity without the added liquid.