Cream of tartar is a white powder found in the baking aisle that is commonly used to help stabilize whipped egg whites in meringues and cakes and give snickerdoodle cookies their signature flavor and texture. It’s made from tartaric acid, a byproduct of the winemaking process.
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R19.00
Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods
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