Cream of tartar
Cream of tartar is an acidic byproduct of winemaking, sold as a fine white powder, used to stabilise whipped egg whites, prevent sugar crystallisation in syrups, and as a component of some baking powders. It is typically used in small amounts alongside other ingredients rather than as a standalone flavouring. Its acidity helps meringues achieve greater volume and stability.
Select an ingredient to see the weight
grams
| Unit | Grams |
|---|---|
| AU cup (250ml) | 150.0 g |
| US cup (240ml) | 144.0 g |
| EU cup (250ml) | 150.0 g |
| AU tablespoon (20ml) | 12.0 g |
| US tablespoon (14.8ml) | 8.9 g |
| Teaspoon (5ml) | 3.0 g |