Recipes with Cream Of Tartar
Cream of tartar is used to make wine. It is acidic and powdery. Cream of tartar helps stabilize whipped egg whites, preventing sugar from crystallizing. It is used to leaven bakery products. It preserves color in steamed and boiled vegetables.
It is used to increase and stabilize the consistency of egg whites in the production of desserts such as soufflé and meringue. Baking soda and lemon juice can be used instead of cream of tartar in bakery products such as cakes. It is also preferred in making whipped cream. It is available in the spice section of the markets.