Cream of Tartar
Stabilizes meringues and prevents grainy frostings for your go-to baking essential.
What it is
Cream of tartar is a natural acidic powder that forms inside wine barrels during fermentation. It's refined into a fine white powder that acts as a stabilizing agent in baking.
Flavor and texture
Tasteless and odorless with a very fine, powdery texture similar to cornstarch
Best uses
Essential for meringues, macarons, and angel food cake; stabilizes whipped cream and egg whites; prevents sugar from crystallizing in candy making; acts as a leavening agent when combined with baking soda
Storage & freshness
Store in an airtight container in a cool, dry pantry.
| As purchased | 2-3 yearsif kept dry |
| Sealed (pantry) | 3-4 yearsif kept airtight and dry |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Keep completely dry — even small amounts of moisture will cause clumping and crystallization.
Cooking tip
Use 1/8 teaspoon per egg white when whipping to create stable, glossy peaks that won't deflate
Interesting note
Cream of tartar can clean copper pots and remove stains from stainless steel when mixed with a little water into a paste