Cream of Tartar is added to candy and buttercream mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume in meringue and pavlova mixtures.  It is also used in candy making to prevent crystallization.

You may be familiar with cream of tartar if you’ve made pavlovas, meringues, and even some cake and cookie recipes. Cream of Tartar speeds up the formation of bubbles in a liquid, creating a stable, yet aerated consistency. It also prevents the crystallisation of egg whites and sugar in the mixing process. When making a meringue or a pavlova, cream of tartar helps stop the egg proteins from sticking together, to create stabilised air pockets. This helps create those sky-high, melt-in-your-mouth meringues. 

Cream of Tartar is a fine white powder derived from a crystalline acid deposited on the inside of wine barrels.  A by-product of wine-making, cream of tartar is th acidic sediment that is left behind on the wine barrels during fermentation. The skins of grapes are a natural source of tartaric acid, which is its primary ingredient.

Odorless, colorless with a slight acid taste.

Kosher certified
Gluten-free