Cream of Tartar

Cream of Tartar is a white, odorless powder that is a byproduct of winemaking. It is also known as potassium bitartrate and is a popular ingredient in baking.

Cream of Tartar is used to stabilize egg whites and whipped cream, giving them a creamier texture. It is also commonly used in baking to activate baking soda, resulting in a lighter, fluffier product. It can also be used as a natural cleaning agent for metals and other household items.

To stabilize egg whites, add 1/8 teaspoon of Cream of Tartar per egg white. To activate baking soda, add 1/4 teaspoon of Cream of Tartar per cup of flour. When used as a cleaning agent, mix with water to form a paste and apply to the surface to be cleaned.

Get your Cream of Tartar in a 1/2 cup jar size with a Net wt of 3 oz. It is also gluten-free, although it is processed in a facility where allergens are present.

• Jar size: 1/2 cup
• Net wt: 3 oz
• Gluten-free *Processed in a facility where allergens are present