Whether added to snickerdoodle cookies to make them wonderfully soft, to whipped egg whites to make them stable, or to simple syrup to prevent sugar crystals from forming, cream of tartar is an all-around good thing to have on hand. But what is it about cream of tartar that makes it so magical?
What Is Cream of Tartar?
Technically, cream of tartar is an acid—specifically, tartaric acid. It’s a byproduct of wine production, the residue left on the barrels, actually.
Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking.
When it’s added to egg whites, it boosts the strength of the individual air bubbles and slows down their natural tendency to deflate. And when added to simple syrup, it prevents sugar’s natural tendency to re-bond and form crystals.
The Best Substitute for Cream of Tartar
But what do you do if you don’t have cream of tartar in your pantry and your recipe calls for it? Try this simple fix: Substitute fresh lemon juice or white vinegar for the cream of tartar
For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar.
As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar. If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use three to four drops of lemon juice. And for the whipping egg whites? Add 1/2 teaspoon lemon juice per egg white.
The results will be so close, you probably won’t notice the substitution.
Other Substitutes for Cream of Tartar
While lemon juice is our top pick for a cream of tartar substitute, you can also use these other handy stand-ins.
Baking Powder.In baking recipes, if the ingredients listcalls for both baking powder and cream of tartar, you can sub baking powder for the cream of tartar. Use a ratio of 1.5 tsp. baking powder to 1 tsp. of cream of tartar in the replacement.
Buttermilk. The acid in buttermilk makes it a good stand-in for cream of tartar in baking recipes, as long as you reduce the amount of liquid in the rest of the recipe. For each 1/4 tsp. of cream of tartar that the recipe calls for, remove a 1/2 cup of liquid from the recipe and replace it with 1/2 cup of buttermilk.
FAQs
The Best Substitute for Cream of Tartar
What can be used instead of cream of tartar? ›
The 6 Best Things to Use If You Don't Have Cream of Tartar
- Lemon juice.
- White vinegar.
- Baking powder.
- Buttermilk.
- Yogurt.
- Copper bowl.
- No substitute.
But while technically you don't need the ingredient, Food Network still recommends swapping it with vinegar or lemon juice as opposed to leaving it out of a recipe that calls for it. These substitutions work because cream of tartar is powdered tartaric acid, per Healthline.
What happens if you leave out cream of tartar? ›
You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.
How much baking soda do I substitute for cream of tartar? ›
If you have baking powder, technically you have cream of tartar, too! Baking powder is 2 parts cream of tartar and 1 part baking soda, so for every 2 parts cream of tartar, use 3 parts baking powder. For example, if you have 3 teaspoons of baking soda, it can replace 2 teaspoons of cream of tartar.
Is it OK to not use cream of tartar? ›
You technically could — egg whites will still whip to stiff peaks without cream of tartar — but we highly recommend including it whenever it's called for in a recipe.
Can I substitute cornstarch for cream of tartar? ›
No. Cornstarch is a starch used for thickening, while cream of tartar is an acid used for leavening, stabilizing, and preventing crystallization. They play totally different roles in baking and are not considered substitutes for one another.
What to do if I forgot the cream of tartar? ›
The Best Substitute for Cream of Tartar
For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.
What can I use instead of cream of tartar in angel food cake? ›
When cream of tartar is used to add volume and stabilize and whiten whipped egg whites, as with an angel food cake, replace every 1/8 teaspoon of cream of tartar (the amount needed per egg) with 1/2 teaspoon lemon juice or distilled white vinegar.
What can you substitute for cream of tartar in snickerdoodles? ›
You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).
When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.
What's the difference between baking powder and cream of tartar? ›
Cream of tartar is a singular ingredient, while baking powder is a combination of ingredients designed to create the desired chemical reaction. Additionally, cream of tartar is often used in recipes where a stable structure for egg whites is crucial, such as in meringue cookies.
Can I use baking powder instead of cream of tartar in playdough? ›
Baking powder is a combination of baking soda (sodium bicarbonate) and cream of tartar. It should work as a substitute for cream of tartar, but you may need to play around with the amount to get the texture you want.
Is white vinegar a substitute for cream of tartar? ›
If a recipe calls for 1/4 teaspoon cream of tartar, add one teaspoon of vinegar instead. The only downside of using vinegar is the strong flavor can sneak through. For this reason, white vinegar is the go-to vinegar for substituting cream of tartar, since it has the least distinct flavor.
Is cream of tartar important in a recipe? ›
The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.
Can I use apple cider vinegar instead of cream of tartar? ›
Apple Cider Vinegar: For people with allergies to white vinegar, apple cider vinegar can be used instead. Use the same ratio as white vinegar, using two times the amount of apple cider vinegar as cream of tartar called for in the recipe.
Can you substitute cream of tartar with lime juice? ›
While cream of tartar can successfully stand in for lime juice to provide leavening, it will significantly change the flavor and texture of your batter. There are other acidic ingredients that can be substituted for lime juice with greater success.
