Cream of tartar is natural, and is formed from the sediment left over in barrels after the winemaking process. They’ve found cream of tartar in ancient pottery dating back 7000 years! The chemical name for cream of tartar is potassium bitartrate, or potassium hydrogen tartrate. If you’re whipping cream and want to stabilize it, add some cream of tartar after whipping.

It is an acid and it is often used as a major component in baking powder, combined with baking soda to react when the mixture is moistened to ensure that goods will rise well. An indispensable ingredient in baking, cream of tartar when combined with baking soda and water acts as a leavening agent in cakes, quick breads and soufflés. Cream of tartar is used in some soft drinks, candies, bakery products, gelatin desserts, and many more. In cooking, cream of tartar is used to give a creamier texture to icings and candy and to add volume and stability to egg whites in baking.