Mix one part baking soda with two parts Cream of Tartar. When making a meringue or soufflé, add 1/8 teaspoon Cream of Tartar per egg white to stabilize it and add volume. How to use Cream of Tartar in Meringues or Soufflés The fine white powder, Cream of Tartar, naturally forms as a byproduct of wine fermentation. OliveNation Cream of Tartar is gluten-free and kosher. The powder is also a key ingredient in homemade play dough recipes. And, if you run out of baking powder, you can make your own with Cream of Tartar. Try adding Cream of Tartar to syrups and candy mixtures to prevent sugar from forming crystals. It stabilizes egg whites and gives frostings, whipped creams, and icings better consistency for decorating cakes. You can use the natural powder in a number of ways. PLEASE NOTE: This product is intended for culinary uses only: cooking, baking, and other human food applications.Ĭream of Tartar by OliveNation is an all-natural baking staple.
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