Cream of Tartar

First used in 9th century Persia; further developed in French cuisine. Use in making candy, meringues, angel food cake, icings and chiffon.

Cream of tartar is an all-natural ingredient essential to holiday baking. It adds texture, volume and lift to beaten egg whites in angel food cake, meringue shells, meringue for pies and 7-minute frostings, resulting in light and fluffy holiday desserts. Cream of tartar, also known as tartaric acid, is a byproduct left after the fermentation of grapes into wine. This tasteless baking necessity stabilizes beaten egg whites in desserts and egg dishes.

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