Cream of Tartar

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Cream of Tartar - LorAnn

Also known as tartaric acid or potassium hydrogen tartarate, cream of tartar has a variety of cooking applications:

Increase Beaten Egg Volume - Cream of Tartar stabilizes egg whites and provides greater volume to beaten egg whites. Ideal for meringues and frostings.

Improves Texture of Candies - Adding Cream of Tartar during the candy-making process helps maintain a smooth candy texture.

We also have a lot of parents and teachers who use Cream of Tartar to make playdough!

Can also be used to clean copper cookware. Simply make into a paste by adding water, and apply.