An ingredient of baking powder, Cream or Tartar is a raising agent that also is used to help stabilise and give more volume to whisked egg whites and to prevent sugar crystals forming in syrup. It is a fine white powder.
Cream of tartar (potassium bitartrate)
|Typical Values Per 100g|
Tartaric acid is a byproduct of wine making!
You can use a teaspoon of lemon juice to substitute for 1/2 teaspoon of cream of tartar, or alternatively wine vinegar.
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