Presenting her majesty, the Queen Cream of Tartar, all dressed in royal garments and ready for baking.
As I am not an expert in the science of spices I decided to go to a reliable source to see if I could then explain to my readers about the product, perhaps better than I wood. Interesting enough, there is a whole lot of information out there in the Internet about the product in question.
"Cream of tartar is the powdered form of tartaric acid, a substance that forms at the bottom of barrels when making wine. It is added to recipes for three reasons:
As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar
For frosting - leave the cream of tartar out. No substitution is necessary."
Article found at http://frugalliving.about.com/od/makeyourowningredients/qt/Cream-Of-Tartar-Substitute.htm 1/10/2015.