Cream of Tartar – E336i

Natural leavening agent, stabilizer, and acidifier for fluffy cakes and light doughs

📖 What It Is

Cream of tartar (E336i), also known as potassium bitartrate, is a fine, white, odorless powder with a slightly acidic taste. Derived from grape fermentation, it is a natural ingredient used by professionals and enthusiasts to prepare desserts and baked recipes. Its main function is to act as a leavening and stabilizing agent in combination with baking soda.

🍰 What It’s Used For

Cream of tartar is ideal for making fluffy cakes, well-risen cookies, stable meringues, and frostings without crystals. In sweet and savory baking, it effectively replaces baking powder, making doughs lighter and easier to digest. It is also perfect for stabilizing whipped egg whites, improving the texture of mousses and creams, and balancing the pH in more technical recipes.

🧼 Alternative Uses

Cream of tartar is also an excellent household ally. It can be used to:

• polish copper and steel

• remove stains from dishes

• sanitize ceramic surfaces

• brighten white clothes in the washing machine

🍽️ RECIPES

🌥 Cream of Tartar Angel Food Cake

Ingredients:
1 cup cake flour
1 1/2 cups powdered sugar
12 egg whites at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Preparation:
Preheat the oven to 170°C. Sift the flour with half of the sugar. Beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Gently fold in the dry mixture with upward motions. Pour into a chiffon cake pan, level the surface, and bake for 35–40 minutes. Leave to cool by turning the pan upside down onto a rack.

🍋 Lemon and Cream of Tartar Cookies

Ingredients:
2 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 2 lemons
1 cup sugar
1/2 cup softened butter
1 egg
Juice of 1 lemon

Preparation:
Preheat the oven to 180°C. In a bowl, mix the flour, cream of tartar, baking soda, salt, and zest. In another bowl, cream the butter and sugar until light and fluffy. Add the egg and juice, then incorporate the dry ingredients. Form into balls, place them on the baking sheet, and flatten them slightly. Bake for 10–12 minutes, then leave to cool on a rack.

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT