Cream of Tartar potassium acid tartrate, potassium bitartrate, cream of tarter (common misspelling)
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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. Equivalents 1 oz., 3 tbsp. Ingredient Substitutions lemon juice (3 x quantity) or vinegar (3 x quantity) | | Nutrition |  |
| Serving Size 100 grams | | | Calories 258 | | | Total Fat 0g | | Saturated Fat 0g | | Cholesterol 0mg | | Sodium 52mg | | Potassium 16500mg | | Total Carbohydrates 62g | | Dietary Fiber 0g | | Sugars 0g | | Protein 0g | |
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