Cream of Tartar

First used in 9th century Persia; further developed in French cuisine.

Usage Tips

The potassium salt of tartaric acid is used to stabilize egg whites in baking. Use in making candy, meringues, angel food cake, icings & chiffon. For baking powder, combine 2 parts each of Cream of Tartar and cornstarch and 1 part baking soda.

Nutritional Information

  • 0 Calories
  • 0g Total Fat
  • 0g Saturated Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 0mg Sodium
  • 0g Carbohydrates
  • 0g Fiber
  • 0g Sugar
  • 0g Protein


Cream of Tartar

Allergen Statement


66200000769 (67g)

66200912154 (1000g)