What is Cream Of Tartar?
Cream of tartar is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. 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, because it inhibits the formation of crystals. 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.
Substitute for Cream Of Tartar?
If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white).
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