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Cream of tartar
IngredientAlso known as: potassium bitartrate · tartaric acid salt
A fine white acidic powder (potassium bitartrate) that is a natural by-product of wine fermentation, used in baking to stabilise whipped egg whites and prevent sugar from crystallising in confectionery. When combined with bicarbonate of soda it acts as a raising agent. It is also added to meringues to produce a finer, more stable foam.
Recipes using cream of tartar
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