Cream of Tartar

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Cream of tartar is a fine white powder with many applications.

It is an acid and it is often used as a major component in baking powder, combined with baking soda to react when the mixture is moistened to ensure that baked goods will rise well.

Cream of tartar is used as a stabilizing agent and is added to beaten egg whites to increase their stability and volume. It is also sometimes added to candies or frostings to give them a creamier texture because it can help to prevent the crystallization of cooked sugar.

It is also a stabilizing ingredient in solid bubble bath bars – see recipe below…

1.5 cups Baking Soda
1.5 cups Cream of Tartar
1.5 cups Sodium Lauryl Sulfate (sls)
.75 cup Liquid Soap Concentrate
12ml Fragrance or Essential Oil

1. In a big bowl mix dry incredients slowly until there are no lumps and fully combined.

2. In a separate bowl mix liquid soap and fragrance.

3. Pour liquids into dry ingredients and mix well – start with a spatula then switch to your hands and knead together until fully incorporated.

4. Once the mixture is fully mixed spread out on the bench on a piece of baking paper. Cut into shapes.

5. Allow to sit and harden overnight. Wrap in air tight packaging.

To Use: Crumble under running bath water and enjoy!


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