Cream of tartar is an all-natural ingredient essential to bakers. It adds texture volume and lift to beaten egg whites in angel food cake meringue shells meringue for pies and 7-minute frostings resulting in light and fluffy desserts. Cream of tartar also known as tartaric acid is a byproduct left after the fermentation of grapes into wine. This tasteless baking necessity stabilizes beaten egg whites in desserts and egg dishes. A pinch of cream of tartar also helps prevent homemade whipped cream from deflating. To make your own baking powder simply mix 1/2 tsp. cream of tartar and 1/4 tsp. each baking soda & cornstarch. You can also make a gentle cleaner for copper cookware by mixing cream of tartar with a little water into a paste.