Description:
Cream of tartar is an all-natural ingredient essential to bakers. It adds texture, volume and lift to beaten egg whites in angel food cake, meringue shells, meringue for pies and 7-minute frostings, resulting in light and fluffy desserts.
Features:
• All-natural ingredient essential to bakers
• Stabilizes beaten egg whites resulting in light and fluffy desserts
• For angel food cake, meringue shells, meringue for pies & 7-minute frostings
• Use to make your own baking powder
• A pinch helps prevent homemade whipped cream from deflating
• A by product left after the fermentation of grapes into wine
Product of USA
Beat with egg whites to stabilize the whites in angel food cake, meringue shells, meringue for pies, and 7-minute frostings.
To make baking powder, mix 1/2 tsp. Cream of Tartar and 1/4 tsp. each baking soda and cornstarch.
MERINGUE FOR PIE
BEAT 3 egg whites, 1/2 tsp. Pure Vanilla Extract and 1/4 tsp. Cream of Tartar until soft peaks form. Beat in 1/4 cup sugar, 1 tbsp. at a time, until stiff peaks form. BAKE as directed in meringue pie recipe.
CLEAN BURNT PANS WITH MCCORMICK CREAM OF TARTAR
Mix 2 tablespoons McCormick Cream of Tartar and 1 tablespoon white vinegar in a small bowl. Add to pan or dish with burnt on food. Scrub with a damp sponge or dishcloth. Rinse. Repeat process until the burnt mess is gone. Not recommended for cast iron pans.
Cream of Tartar
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