*Cream of tartar is a recipe staple, bonding your ingredients together as a stabilizer.
*It’s particularly helpful when you’re dealing with a tricky recipe that tends to wilt, like meringue or a souffle.
*It’s a must-add to a lot of baking recipes because it also stops sugar crystals from binding together by activating the alkaline in baking soda.
*Fun fact: mixing cream of tartar and baking soda actually creates baking powder.
*Useful for :
– Smooth meringue
-Fluffy angel food cake
-Baking without baking powder