How to use Cream of Tartar

Cream of tartar will help you make fluffy meringue.

Cream of tartar, technically known as potassium bitartrate, first appears as crystals that gather in fermentation tanks while making wine. Potassium bitartrate is removed from the tanks and thoroughly purified until ready for sale in grocery stores as the white powder known as cream of tartar -- used for baking or cooking, and easy to measure and incorporate into recipes.

Things You'll Need

• Electric mixer
• 3 egg whites (as needed)
• salt
• 2/3 cup superfine sugar
• Baking soda
• Cornstarch

Instructions

Use Cream of Tartar in Meringue

1. Mix 3 egg whites in a bowl at high speed until blended. Add 1/8 teaspoon cream of tartar for each egg white; this helps create meringue that's firm and voluminous by stabilizing the egg whites.

2. Throw in a pinch of salt. Beat the ingredients at low speed for about a minute until small bubbles begin to form in the mixture.

3. Increase the mixing speed to high and beat until soft meringue peaks begin to form. Add sugar a tablespoon or two at a time, beating continuously at high speed until all the sugar is incorporated and stiff meringue peaks form -- approximately 7-10 minutes.

Use Cream of Tartar as a Baking Powder Substitute

1. Combine two parts cream of tartar with one part baking soda and one part cornstarch.

2. Mix until all ingredients are fully incorporated.

3. Use the mixture as a baking-powder substitute -- measure it out according to the specific amount called for in any recipe.

Tips & Warnings

• Look for cream of tartar in the spice or baking aisle of your grocery store.

• Cream of tartar will clump if left out in humid weather; store it in a cool, dry place.

References

• Cooking Light: Choice Ingredient: Cream of Tartar
• O Chef: How to Make Meringue