Cream of Tartar, Potassium bitartrate (KC4H5O6)

Cream of Tartar is processed from the potassium acid salt of tartaric acid. It aids in texture, acts as a stabilizer, producing volume in baked good.

Used to help stabilize whipped egg whites (use 1/8 teaspoon per egg white), speed up the beating process, speed up the creation of foam, prevents foam from collapsing too quickly, and help them stay bright and white.

Widely used in Frostings, Meringues, Candies, and other Cakes and Desserts.

Add a pinch to boiling vegetables to retain their bright, fresh color.

Cream of tartar also makes an effective non-toxic household cleaner.