Cream of tartar is a by-product of winemaking. It is derived from refined tartaric acid, which forms on the inside of wine barrels, or from the whitish crystals (known as ‘white diamonds’) that precipitate out of some wines. It is used in baking - it gives a creamy texture to frostings - and desserts such as meringues, where it's incorporated into the beaten egg whites to stabilise them and increase their volume. Cream of tartar (potassium hydrogen tartrate) is also a component of baking powder (which comprises baking soda and cream of tartar).
Bonfire toffee
Apple and toffee crumble pie
Chocolate brownie meringue cake with raspberry cream
Baked Alaska with hot chocolate sauce
Spanische Windtorte
Mary’s frosted walnut layer cake
Passion fruit and lime Charlotte russe
Buttermilk scones
Pulled butter toffee
Rose and pistachio Turkish delight
Buttered Brazils
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