So what the heck is cream of tartar powder?Well, cream of tartar powder is a more memorable and certainly more endearing name for potassium hydrogen tartrate or tartaric acid powder.
Okay, but really, what is it? Potassium hydrogen tartrate is a potassium acid salt left behind by grapes during the fermentation process. It’s the main acid in winemaking and during the process this acid can crystallize into “wine diamonds” and settle with other sediment at the bottom of whatever vessel is being used to ferment the wine. The crystals are purified and ground into what we call Cream of Tartar powder.
So what do you use this tartaric acid powder for? Often it’s added to baked goods to help activate baking soda to create rise. In fact, baking powder is just baking soda mixed with Cream of Tartar. A pinch can also be added to sugar before it’s cooked to prevent crystallization when making caramels or certain candies. It’s also extremely helpful when making macarons, pavlovas, floating islands or other dishes that use whipped egg whites as the powder stabilizes the air bubble matrix and keeps your meringue stiff.
Cream of Tartar is great when used to make soufflés, meringues, angel food, chiffon cakes, and candy. The suggested rule of thumb for these recipes is to use 1/8 tsp. per egg white.
https://www.beanilla.com/cream-of-tartar-spice1189Cream of Tartarhttps://www.beanilla.com/media/catalog/product/c/r/cream-of-tartar.jpg6.36.3USDInStock/Cooking Ingredients/Spices/Cooking Ingredients/Spices/Baking Spices/Baking Ingredients/Baking Ingredients/Baking Spices<p>So what the heck is cream of tartar powder?Well, cream of tartar powder is a more memorable and certainly more endearing name for potassium hydrogen tartrate or tartaric acid powder.</p> <p>Okay, but really, what is it? Potassium hydrogen tartrate is a potassium acid salt left behind by grapes during the fermentation process. It’s the main acid in winemaking and during the process this acid can crystallize into “wine diamonds” and settle with other sediment at the bottom of whatever vessel is being used to ferment the wine. The crystals are purified and ground into what we call Cream of Tartar powder. </p>
<p>So what do you use this tartaric acid powder for? Often it’s added to baked goods to help activate baking soda to create rise. In fact, baking powder is just baking soda mixed with Cream of Tartar. A pinch can also be added to sugar before it’s cooked to prevent crystallization when making caramels or certain candies. It’s also extremely helpful when making macarons, pavlovas, floating islands or other dishes that use whipped egg whites as the powder stabilizes the air bubble matrix and keeps your meringue stiff.</p> SpiceJungle451187Cream of Tartar - 1 oz.6.36.3https://www.beanilla.com/media/catalog/product/c/r/cream-of-tartar_1.jpg842432105355InStock1 oz.2139Cream of Tartar 4 oz11.9311.93https://www.beanilla.com/media/catalog/product/c/r/cream-of-tartar_2.jpg842432105362InStock4 oz.2140Cream of Tartar - 16 oz.24.4524.45https://www.beanilla.com/media/catalog/product/c/r/cream-of-tartar_3.jpg842432105379InStock1 lb.2141Cream of Tartar - 5 lb. Bulk95.1395.13https://www.beanilla.com/media/catalog/product/c/r/cream-of-tartar_4.jpg842432105386OutOfStock5 lb.2142Cream of Tartar - 10 lb. Bulk168.93168.93https://www.beanilla.com/media/catalog/product/c/r/cream-of-tartar_5.jpg842432105393OutOfStock10 lb.2143Cream of Tartar - 25 lb. Bulk386.13386.13https://www.beanilla.com/media/catalog/product/c/r/cream-of-tartar_6.jpg842432105409OutOfStock25 lb.5539Cream of Tartar387.22387.22https://www.beanilla.com/media/catalog/product/https://www.beanilla.com/media/catalog/product/placeholder/default/place-base.pngOutOfStockBulk5825Cream of Tartar - Glass Jar9.959.95https://www.beanilla.com/media/catalog/product/c/r/cream-tar.jpgInStockGlass JarCream of tartar.No preparation required, ready to use as is.Cream of Tartar is great when used to make soufflés, meringues, angel food, chiffon cakes, and candy. The suggested rule of thumb for these recipes is to use 1/8 tsp. per egg white.PowderAmerican, EuropeanTo be stored in a cool, dry place.2 YearsNoAll Natural, Gluten-Free, Kosher Parve, Non-GMONone Specified
