Cream of tartar is a dry, powder-like, acidic byproduct of winemaking called for in a myriad of different baking recipes (from cookies to cakes to frosting). Grapes are a natural source of cream of tartar’s main ingredient: tartaric acid (hence the “tartar” in its name).
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R6.00 – R25.00
Cream of tartar is a white powder sold in the baking aisle that’s commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.
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