Leftover Cream of Tartar? Try these Great Uses

By Katie Barreira

Cream of tartar is another one of those pesky ingredients that gets used by the quarter teaspoon and stays forgotten in the back of the spice rack. A byproduct of winemaking, this acidic powder is commonly used in angel food cake to prevent darkening, in meringue to stabilize beaten egg whites (or I like to lightly beat a pinch into whites for a super fluffy and satisfying egg white omelet) and in sugar syrups to inhibit crystallization.

When I got to thinking about all the different ways to use cream of tartar, I decided it would be a fun challenge to try and employ all (or most) of them in a single recipe. There’s less than a teaspoon, but a little goes a long way!

Click to read more ...