by Ingredient

Cream of Tarter


Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.

Region Produced

Cream of Tartar is obtained from wine producing regions.

Traditional Uses

Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.


Cream of Tartar has no aroma and has an acidic flavor.


Cream of Tartar has been known since ancient times.


Store in cool, dark, dry places.


For craft dough, mix together 2 cups flour, 1 cup salt, and 2 tablespoons Cream of Tartar in a pan. Stir in 2 cups water, 1 tablespoon oil, and a few drops of food coloring.

Cook and stir over medium heat until it forms a ball. Cool and store in a plastic bag until ready to use. Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.


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