How to fix sour taste from Cream of Tartar?
I made some tapioca using "granulated tapioca" (Minute brand), milk, sugar, vanilla extract, an egg yolk, and an egg white beat with sugar and cream of tartar. I'd accidentally used too much cream of Tartar and now my tapioca tastes a little bit sour. How can neutralize/mask that taste? If I can't, what can I mix in to the tapioca to work with the tartness?