|Cream of Tartar 1 Pound Pouch $11.89|
|5-14 Pounds||10% off Regular Price|
|15-24 Pounds||15% off the Regular Price|
|25+ Pounds||20% off the Regular Price|
Usage: For the fluffiest frostings, the perkiest meringues, loftiest angel food cakes. *Note: Non resealable packaging.*
Recipes for Cream of Tartar
Ingedients: Cream of Tartar (Potassium Bitartrate)
Storage: Store in a cool dry place, away from heat, light, and humidity.
Cream butter and oil. Add sugar and beat well. Add egg yolks and beat well. Mix buttermilk and soda. Stir until soda dissolves. Add flour to mixture alternating with buttermilk. Stir in vanilla, add walnuts and coconut and stir well. Beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour batter into 3 greased, wax paper lined 9-inch round pans. Bake at 350 degrees for 30 minutes or until done. Cool in pans for 10 minutes and turn out.
Frosting: Melt butter, soften cream cheese. Add butter to cream cheese and mix. Add powdered sugar and vanilla. Mix well. Spread on layers and top of the cake. Garnish with black walnuts.
Cream butter, sugars, and eggs. Add oil and beat well. Combine salt, flour, cream of tartar, and soda; add slowly to creamed mixture. Add vanilla. Preheat oven to 350 degrees. Drop batter by teaspoons onto greased cookie sheet. Dip bottom of glass in sugar and press each cookie. Cook 8-10 minutes.