What Is Cream of Tartar? Page 2

Cream of tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine (potassium bitartrate). Find it in the spice aisle.

In baking: adding 1/8 teaspoon per egg white when beating speeds up foam creation and stabilizes meringues, angel food cakes, and meringue cookies.

In snickerdoodles: the acid gives the distinctive tangy flavor and prevents sugar from crystallizing, creating the signature chewiness.

As a leavening agent: combined with baking soda it produces CO₂. Substitute 1/4 tsp baking soda + 1/2 tsp cream of tartar for 1 tsp baking powder.

Other kitchen uses: add a pinch to boiling vegetables to retain bright color; stabilize whipped cream to prevent deflating.

Substitution: use 2 teaspoons lemon juice or vinegar to replace 1 teaspoon cream of tartar in a recipe.

Shelf life: keeps indefinitely in a cool, dry spot — check that it looks white and powdery and smells mildly acidic.

Household uses: metal polish (paste with water), copper polish (1:1 with lemon juice), all-purpose scrub (4:1 with distilled white vinegar).