What Happens If You Skip Cream Of Tartar In A Recipe? - Tasting Table (2024)

FAQs

What Happens If You Skip Cream Of Tartar In A Recipe? - Tasting Table? ›

Leaving the cream of tartar, or any of these suitable substitutes, out of a recipe won't ruin it. Your egg whites may need a little more attention, and your cookies may have a crunchier bite, but they'll still be delicious, and your final product will still be enjoyable.

In some recipes, you can leave out cream of tartar if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings, or icings.

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

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.

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.

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.

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.

In baked goods, cream of tartar is used as a leavener, to give cakes, muffins and cookies their rise. It has a tinny, metallic taste that's most noticeable in Snickerdoodle cookies. A tiny pinch added to water also helps vegetables maintain their color when they're blanched.

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.

Yet, the only claim that's backed by science is its effect as constipation relief. The FDA recognizes cream of tartar as a safe ingredient when consumed in small quantities. Ingesting high amounts of it may lead to hyperkalemia, or dangerously high potassium blood levels.

Is cream of tartar just baking soda? ›

Even though they're similar in colour, consistency and packaging, baking soda and cream of tartar are totally different ingredients. Baking soda is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise.

Cream of tartar does not expire so long as you store it in a cool and dry space. When in doubt, check for a powdery, white appearance and a slightly acidic smell. Discard your cream of tartar if it has become discolored or if it has a strong smell.

A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.

Baking powder is a good cream of tartar substitute for cookies because it is synergistic with baking soda. You'll need 1.5x the amount of baking powder substitute for the cream of tartar called for in the recipe. Baking powder is a great cream of tartar replacement because it doesn't impart any flavor.

Achieving a good rise is essential for light and airy bread. Cream of tartar acts as a natural leavening agent when combined with baking soda. When the cream of tartar reacts with baking soda and moisture in the dough, carbon dioxide gas is released, causing the bread to rise.

You'll need more volume to activate the baking soda—try using at least two times the amount of cream of tartar.

Unlike cream of tartar, baking powder serves as a complete leavening agent, eliminating the need for additional acidic ingredients in the recipe.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.