What exactly is "Cream of Tarter"?

Answer 1

Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking.
Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is a obtained from sediment produced in the process of making wine.
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Answer 2

Cream of Tartar


General Description

Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.

Geographical Sources

Cream of Tartar is obtained from wine producing regions.

Traditional Ethnic Uses

Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.

Taste and Aroma

Cream of Tartar has no aroma and has an acidic flavor.

History/Region of Origin

Cream of Tartar has been known since ancient times.

A Few Ideas to Get You Started

For craft dough, mix together 2 cups flour, 1 cup salt, and 2 tablespoons Cream of Tartar in a pan. Stir in 2 cups water, 1 tablespoon oil, and a few drops of food coloring. Cook and stir over medium heat until it forms a ball. Cool and store in a plastic bag until ready to use. Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.

Hope this helps. Good Luck!

Answer 3

Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. It is used to stabilize egg whites and is also a major ingredient in baking powder.