Cream of Tartar

Cream of tartar is a fine white powder that is extracted from the tartaric acid that crystallises in wine casks during the fermentation of the grapes. Also known as potassium salt, this powder has a variety of uses; for example:

• It may be combined with bicarbonate of soda to produce baking powder, which is added to cake and scone mixtures to help them rise.
• A pinch of cream of tartar can also help to increase the volume and stability of whisked egg whites, before they are made into meringues or folded into cake batters.
• When boiling vegetables such as potatoes and cauliflower, it can be added to the cooking water to reduce any discolouration.
• Adding a small amount to sugar syrups will prevent them from crystallising.