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Cream of Tartar

Other names: potassium acid tartrate, potassium bitartrate, cream of tarter (common misspelling)

Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the inside of wine barrels. The barrels are scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product.
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Substitute for cream of tartar

lemon juice (3 x quantity) or vinegar (3 x quantity)

Equivalents

1 oz.   =   3 tbsp.

Select desired measure:
Quantity: Measure:
  
Nutrition Facts
(USDA#18373)
Serving Size
1 tsp (3 grams)
Calories
8
Total Fat
0g
  Saturated Fat
0g
Cholesterol
0mg
Sodium
2mg
Potassium
495mg
Total Carbohydrates
2g
  Dietary Fiber
0g
  Sugars
0g
Protein
0g
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