The FunCakes Cream of Tartar, 80 g, is a versatile baking aid that no kitchen should be without. Ideal for making meringues, marshmallows, and cakes, it helps stabilize egg whites and creates light, fluffy batters. With this essential ingredient, your baked goods will achieve the perfect consistency, and your meringues and soufflés won’t collapse.

Cream of Tartar is a natural salt from the wine production and is used in many baking recipe like meringues and angel food cakes. Cream of Tartar is a raising agent in food products. Add a small amount of cream of tartar when you’re beating egg whites to speed up the creation of foam and to help stabilize the structure. This baking soda is perfect for baking or to prepare meringues and other confections.

Cream of Tartar can also be used as leavening agent when combined with baking soda. And it is used in some recipes to prevent sugar from crystalizing. A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating.

Cream of Tartar is is a natural raising agend used to replace baking powder for the preparation of cakes, pizza and bread. Cream of Tartar is ideal for the preparation of baked products, giving them softness without weighing them down. Use Cream of Tartar to stabilize egg whites for meringues.

Cream of Tartar is often used in combination with baking soda to replace baking powder and is an indispensable tool for both home and professional bakers. It stabilizes egg whites, adds volume to your baking, and ensures fluffy textures. Perfect for a wide range of recipes—from meringues to cakes!

Key Benefits:

• Stabilizes egg whites for airy, perfect bakes
• Ideal for meringues, marshmallows, and cakes
• Essential for homemade baking powder (when combined with baking soda)
• Convenient 80 g packaging for regular use