LorAnn Cream of Tartar (Potassium Bitartrate) - Baking Stabilizer & Egg White Whipping Agent for Cakes, Meringues & Frostings - Perfect for Home Bakers & Professional Chefs
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Description
A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of Tartar is added to candy and frosting mixtures for creamier consistency, and to egg whites before beating to improve stability and volume. Also used in candy making to prevent crystallization.
