What is Cream of Tartar? Cream of tartar is a white powdery ingredient that has acidic properties. It is a byproduct of wine making. It is often confused with tartaric acid, however, they are not the same thing. Cream of tartar is tartaric acid mixed with potassium hydroxide and therefore less acidic than straight tartaric acid.. Tartar emetic is used as an insecticide and a dyeing mordant. Tartaric acid, a dicarboxylic acid, one of the most widely distributed of plant acids, with a number of food and industrial uses. Along with several of its salts, cream of tartar (potassium hydrogen tartrate) and Rochelle salt (potassium sodium tartrate), it is obtained from by.
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The cream of tartar is an acid that reacts with baking soda to form carbon dioxide, increasing the batter's volume and producing a moist, delicate texture. Lifting and stabilizing whipped cream and meringue. Whipped cream and meringue are desserts that need a stable structure to keep their form. That's where the cream of tartar comes in.. Cream of tartar was actually conceived as a more consumer-friendly name for potassium hydrogen tartrate—AKA tartaric acid—a powdered acid that's produced when you ferment grapes into wine.. You can substitute a teaspoon of baking powder for a quarter-teaspoon of baking soda and a half-teaspoon of cream of tartar to get the same rise out.
