Mccormick Cream of Tartar 45g
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A major ingredient of baking powder. It is used to stabilize beaten egg whites in angel food cakes and meringues. To replace 1 teaspoon of baking powder mix 1/2 teaspoon Cream of Tartar to 1/4 teaspoon each of baking soda & corn starch. The potassium salt of tartaric acid is used to stabilize egg whites in baking. The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate.
Used for creamier frostings and to make homemade baking powder. Also used as a souring agent, a stabilizer for whipped eggs such as in meringues.