Cream of tartar

cream of tartar

What is Cream of Tartar and how to use it

Cream of tartar what is it and what can you use it for?  On the hunt for yeast, you’ll no doubt have come across a tub of this sitting on the shelf looking sad.  Cream of Tartar is a by-product of fermentation during the winemaking process. Its official technical name is potassium bitartrate, potassium hydrogen tartrate, or tartaric acid.

cream of tartar


Keep your powder in an airtight container in a cool, dry place. Make sure your bicarbonate of soda is in date before using.


This powder works behind the scenes making things work.  It stabilized egg whites when whipping and can prevent crystallisation. Make stunning meringues by using about 1/8 teaspoon per egg white. We have used it when making Japanese fluffy pancakes and for courgette tea loaf.

Just like Bicarbonate of Soda, if you use too much Cream of Tartar, you will get a bitter, unpleasant taste.

Around the house

Stain remover,  dampen the collar with water and sprinkle with cream of tartar. Scrub the stained area with a toothbrush and then launder.

Polish Stainless Steel Appliances – Clean and polish your stainless steel kitchen appliances by mixing 50ml of cream of tartar with 200ml of white vinegar. Apply the mixture to a sponge and scrub the stainless steel appliances. Afterwards, wipe clean with a damp cloth.

Find out about Baking Powder and how to use it here.

Find out about Bicarbonate of Soda and how to use it here.


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cream of tartar




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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