Cream of Tartar (Potassium Tartrate) 80 g
Stabilizes whipped egg whites and is a natural complement to baking soda
FUNCAKES cream of tartar, or potassium tartrate (E336), is a natural ingredient used as a leavening and stabilizing agent in baking. Combined with baking soda, it replaces baking powder for more natural baking. On its own, it is especially useful for stabilizing whipped egg whites and preventing them from collapsing.
Features
- Size
- 80 g
- Resealable pouch
- Dosage
- 1/4 tsp/egg white
- Per egg white
- Additive code
- E336
- Potassium tartrate
Recommended uses
- Stabilizes whipped egg whites for meringues and macarons
- Combined with baking soda as a substitute for baking powder
- Volume and texture of cakes, muffins, and cookies
- Also found in some jams and canned fruit for stability
Technical specifications
| Ingredients | 100% potassium tartrate (E336) |
|---|---|
| Size | 80 g packet |
| Appearance | Fine, odorless white powder |
| Allergens | None |
| Storage | Cool, dry place, away from light and moisture |
Frequently asked questions
Your questions, our advice
Why add cream of tartar to beaten egg whites?
It stabilizes the protein structure of beaten egg whites, preventing them from collapsing and making it easier to achieve stiff peaks, ideal for meringues and macarons.
Can cream of tartar and baking soda replace baking powder?
Yes, a mixture of cream of tartar (E336) and baking soda (E500) produces the same effect as conventional baking powder, with the advantage of allowing you to control each recipe component.
Is cream of tartar the same as potassium tartrate?
Yes, these are two names for the same ingredient (E336): cream of tartar is the name commonly used in baking, while potassium tartrate is its full chemical name.
Additional resources
Discover all FUNCAKES products, our food additives range, and our baking essentials at baking.
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