467 cream tartar recipes

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

This cake can be served alone or with a chocolate sauce.

Fluffy light yet firm baked to a perfect soft golden crust.

Powdered sugar cut-out cookies stay tender and soft, perfect for decorating. Almond and vanilla extracts give these holiday classics a complex, bakery-style flavor that beats other sugar cookies.

Star sugar cookies with butter, both granulated and powdered sugar, plus cream of tartar for that signature soft chew. Roll, cut, and decorate or bake as flattened balls.

Decorated sugar cookies use powdered sugar and a touch of almond extract for tender, rollable dough that holds intricate cookie cutter shapes. The classic Christmas cookie recipe.

White chocolate cheesecake with an almond-oatmeal-graham crust, folded with whipped egg whites for an airy, mousse-like texture. Slow-cooled in the oven for a crack-free finish.

Learn how to make easy, quickbread-style Hot Cross Buns that are yeast-free and require no kneading. The warmth of cinnamon and nutmeg paired with candied fruit highlights this biscuit-style hot cross bun.

Snickerdoodles are soft, chewy cinnamon-sugar cookies with the signature tang of cream of tartar and crackly, sugar-coated tops. A classic that bakes up tender in the center every time.

Cut-out sugar cookies made with powdered sugar and egg whites for ultra-tender, snowy-white cookies that hold their shape under cookie cutters. Perfect for holiday decorating with frosting or colored sugar.

This souffle like chocolate cake is so fluffy and full of chocolate flavor, with the creamy and chocolaty ganache frosting. Love chocolate? This is your cake!

Light, fluffy and delicious cookies are great treats at any occasion.

Chocolate angel food cake with cocoa folded into a cloud of whipped egg whites, baked tall and dusted with powdered sugar. The fat-free chocolate dessert with a featherlight crumb and dramatic height.

Ginger molasses muffins fold whipped egg whites into a buttermilk batter spiced with cinnamon, nutmeg, and fresh ginger. Crackly tops, tender tangy crumb, and the warming bite of dark molasses in every bite.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Because the chocolate is the star in this recipe, spring for the good stuff, like Valrhona or E. Guittard. You can enjoy the muffins as a snack, or at brunch with some crème fraîche or clotted cream instead of normal muffin accompaniments.