Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder. Cream of Tartar has no aroma and has an acidic flavor.
For craft dough, mix together 2 cups flour, 1 cup salt, and 2 tablespoons Cream of Tartar in a pan. Stir in 2 cups water, 1 tablespoon oil, and a few drops of food coloring. Cook and stir over medium heat until it forms a ball. Cool and store in a plastic bag until ready to use. Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.
Ingredients: Cream of Tartar
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