O'Creme Baker's Cream is a premium alternative to cream of tartar, expertly formulated as a stabilizer to prevent egg-white proteins from clumping together. Ideal for creating delicate meringues, airy angel food cakes, and fluffy whipped toppings, this professional-grade stabilizer guarantees consistent baking results every time.

In addition to enhancing egg whites, Baker’s Cream acts as a reliable leavening agent, elevating the texture and volume of baked goods with ease. Simply add approximately ⅛ teaspoon per egg white to achieve optimal stability and perfect culinary creations.

• Net weight: 1 lb.
• Stabilizes egg whites
• Leavening agent for baked goods