Cream of tartar is a white, odorless powder that bakers use mainly for stabilization when they whip egg whites. It is also referred to as potassium hydrogen tartrate or potassium bitartrate.
Cream of tartar is acidic in nature and is a wine-fermentation by-product. Companies mainly use It in baking powder since it helps activate baking soda. Its ability to prevent the egg-white foam from collapsing makes it a main baking ingredient. It also prevents sugar from crystallizing and is very commonly in the preparation of cake frosting or icing. People also use it when they boil vegetables because it prevents discoloration.