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Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. Before baking soda and baking powder were available, cooks often kept their baked goods from being heavy by using cream of tartar. Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is a obtained from sediment.
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