cream of
Cream of tartar is essentially a mineral salt containing potassium and traces of other minerals; it contains minimal calories and is not a significant source of vitamins or macronutrients.
About
Cream of tartar, known chemically as potassium bitartrate, is an acidic byproduct of wine fermentation that crystallizes on the interior of wine barrels during the production process. It is harvested, purified, and ground into a fine white powder. This ingredient is flavorless and odorless, with a slightly sour taste due to its acidic nature. It serves as a leavening acid in baking and as a stabilizing agent in cooking.
Culinary Uses
Cream of tartar is primarily used in baking as an acid that reacts with baking soda to produce carbon dioxide, enabling leavening in cakes, cookies, and quick breads. It is also employed to stabilize whipped egg whites and cream, preventing them from breaking down during prolonged beating. In candy-making and frosting preparation, it inhibits crystallization of sugar syrups, resulting in smoother, creamier textures. Additionally, it serves as a cleaning agent for copper cookware and helps remove stains from aluminum pots.