Today I was baking some Snickerdoodles for my Boo, and I got to wondering about Cream of Tartar.
Did you know that Cream of Tartar is potassium hydrogen tartrate (tartaric acid), and is a byproduct of the winemaking process? The white powder you are familiar with forms inside wine barrels during grape fermentation.
When baking, Cream of Tartar is combined with baking soda to help baked goods rise well. It is also used as a stabilizing agent when added to beaten egg whites (for merengue), and produces a creamier texture when added to frostings and candies.
The snickerdoodles came out great (see the recipe in our Favorite Recipes Category), and I give all the credit to the Cream of Tartar!