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Its real name is stodgy: “Cream of Tartar” stands for potassium hydrogen tartrate. But it makes for gorgeous desserts: An excellent Cream of Tartar is key to light-as-air meringues, a lovely dacquoise, a risen soufflé, and a sultry vacherin. It’s also useful for making frostings more creamy, so it’s essential to the home baker’s cabinet.
Brand: Whole Spice