Cream of tartar or potassium hydrogen tartrate is a fine white powder. Often used when beating egg whites.
Forms: Cream of tartar, potassium hydrogen tartrate, or potassium bitartrate is a fine white powder. Derivation: cream of tartar is a byproduct of the wine-making process; a crystal precipitate that forms during grape fermentation. Uses: Often used when beating egg whites to increase heat tolerance and volume; also used to prevent crystallization of sugar syrups.
Season: available year-round