Cream of Tartar

Cream of tartar is an acidic white powder produced as a by-product of winemaking and is sometimes referred to as potassium acid tartrate. It is most often used to stabilize egg whites and creams, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

It is a simple and handy alternative to baking powder and is available in the spice aisle at most grocery stores. Because baking soda is alkaline and cream of tartar is acidic, adding it to baking recipes will help in the leavening's activation. For best results, keep the cream of tartar to baking soda ratio at 2:1. 1/4 teaspoon (1 gram) of baking soda and a 1/2 teaspoon (2 grams) of cream of tartar can be used in place of 1 teaspoon (5 grams) of baking powder.