Cream of Tartar is used to increase and stabilize beaten egg whites in meringues and angel food cake. It can also be used to make baking powder. It is sometimes referred to as sodium potassium tartrate.
Add to candy and frostings for a creamier consistency. Use in meringues and other egg white foams for stability and a whiter color. Use when baking angel food cake.
Use 1/4 tsp. per 4 egg whites. Add to egg whites during the beating process. To make baking powder, combine 2 tsp. Cream of Tartar, 1 tsp. baking soda and 1 tsp Cornstarch and mix well.