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Cream Of Tartar Cream of Tartar is a fine white powder typically used in baking to control stability, texture and rise. White to off-white Fine-textured powder Also known as Tartaric Acid Naturally gluten free All natural What is cream of tartar used for? Adding a small amount of cream of tartar when you're beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you're whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate. How else is cream of tartar used in recipes? When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder. Add a pinch of cream of tartar to boiling vegetables to help them retain their bright, fresh color. A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating. Make colorful, edible play dough! What can I substitute for cream of tartar? Use 2 teaspoons lemon juice or vinegar to create the acidic effect of 1 teaspoon of cream of tartar in a recipe. What is cream of tartar's shelf-life? Cream of tartar keeps its freshness indefinitely, as long as you store it in a cool, dry spot. When in doubt, you can test it by looking at it and smelling it. It should look white and powdery, and it should smell mildly acidic.