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Kitchen Dictionary: cream of tartar

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

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Nutrition Facts

Calculated for 1 tsp
Amount Per Serving %DV
Calories 7
Calories from Fat 0 (0%)
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 495mg 14%
Total Carbohydrate 1.8g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

How is this calculated?