07.09.2018
Cream of Tartar Substitute
Easy swaps and exact ratios for cream of tartar in baking, meringues, snickerdoodles, and leavening.
- For acidic action, swap 1/2 teaspoon cream of tartar with 1 teaspoon lemon juice or white vinegar.
- Use lemon juice for meringues, baking powder for snickerdoodles, and buttermilk or yogurt in batters when extra moisture is fine.
- You can omit cream of tartar, but texture or tang may change. Store it dry and airtight; potency can fade after a few years.
Cream of tartar is a mystery ingredient to many people, and despite its name, is not actually creamy at all. Cream of tartar is a dry, powdery substance and is a byproduct from fermenting grapes that are being turned into wine.
Cream of Tartar Uses
There are many uses of cream of tartar, but it’s most commonly used in baking. When beating egg whites for a meringue, adding just a little bit of this substance speeds up the creation of foam and helps stabilize the little air bubbles that create this foam. Cream of Tartar helps create the stiff peaks that are desired in meringue pies and the airy bubbles that make a great angel food cake.
Cream of tartar is also widely used in snickerdoodle cookies to give them the distinctive tangy flavor and the chewiness sought after in a great snickerdoodle or Vanilla Buttercream Cookie. Cream of tartar prevents the sugar in cookies from crystallizing which would create a crunchier cookie.
Cream of tartar is also used with baking soda to become a leavening agent, which makes baked goods puff up while in the oven due to the production of carbon dioxide gas. Cream of tartar can be added to boiling vegetables so they keep their bright color.
Substitutes for Cream of Tartar
Cream of tartar has many different uses, which means there are many different substitutes to use in different situations. Using 2 teaspoons of lemon juice or vinegar creates the acidic impact of 1 teaspoon of cream of tartar in a traditional baking recipe, like in our Coconut Cream Cake recipe. The most widely used substitutes are:
- Lemon juice
- White vinegar
- Baking powder
- Buttermilk
- Yogurt
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.
Common Cream of Tartar Recipes & Substitution Questions
What Can I Use Instead of Cream of Tartar in Snickerdoodles?
Cream of tartar gives snickerdoodles their signature chewiness and tangy taste. To create a similar effect without the cream of tartar, substitute both the cream of tartar and the baking soda with 2 teaspoons of baking powder.
Cream of Tartar Substitute in Meringue
Lemon juice works as a great substitute in meringue to stabilize the egg whites and provide the high stiff peaks you look for in a meringue.
Cream of Tartar Substitute Calculator
The general rule of thumb is for every ½ teaspoon of cream of tartar in a recipe, use 1 teaspoon lemon juice or white vinegar. For example, if a recipe calls for 1 teaspoon cream of tartar, you’d use 2 teaspoons of lemon juice or white vinegar.
Frequently Asked Questions
What is cream of tartar and why is it used?
Cream of tartar is a dry, acidic powder made during wine fermentation. In baking it stabilizes whipped egg whites, helps prevent sugar from crystallizing, adds a mild tang to cookies, and reacts with baking soda to produce leavening gas.
What can I use instead of cream of tartar?
Common substitutes are lemon juice, white vinegar, baking powder, buttermilk, and yogurt. Which one to pick depends on the recipe and whether a liquid or dry swap is acceptable.
What is the conversion for lemon juice or vinegar?
Use 1 teaspoon lemon juice or white vinegar for every 1/2 teaspoon cream of tartar. So if a recipe needs 1 teaspoon cream of tartar, use 2 teaspoons of lemon juice or vinegar.
How do I replace cream of tartar in snickerdoodles?
Swap both the cream of tartar and the baking soda with 2 teaspoons of baking powder. That gives leavening and the right texture without the tartar.
What is the best substitute for meringue?
Lemon juice or white vinegar works well. Add a small amount while whipping egg whites to help them foam and reach stiff peaks, using the same conversion of 1 teaspoon liquid per 1/2 teaspoon cream of tartar.
Can I just leave cream of tartar out of a recipe?
Yes, in many recipes you can omit it, but expect differences. Meringues may not stabilize as well, cookies may be less chewy, and leavened items may rise less if the tartar was part of the leavening.
How do I make baking powder from cream of tartar?
To make 1 teaspoon baking powder mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. Use homemade baking powder right away because it lacks the starch stabilizer found in store brands.
How should I store cream of tartar and how long does it last?
Keep it in a sealed container in a cool, dry place. It stays usable for years, but its acidic strength can weaken over time. Replace after a few years if you notice reduced performance.
What is cream of tartar and why is it used?
Cream of tartar is a dry, acidic powder made during wine fermentation. In baking it stabilizes whipped egg whites, helps prevent sugar from crystallizing, adds a mild tang to cookies, and reacts with baking soda to produce leavening gas.
What can I use instead of cream of tartar?
Common substitutes are lemon juice, white vinegar, baking powder, buttermilk, and yogurt. Which one to pick depends on the recipe and whether a liquid or dry swap is acceptable.
What is the conversion for lemon juice or vinegar?
Use 1 teaspoon lemon juice or white vinegar for every 1/2 teaspoon cream of tartar. So if a recipe needs 1 teaspoon cream of tartar, use 2 teaspoons of lemon juice or vinegar.
How do I replace cream of tartar in snickerdoodles?
Swap both the cream of tartar and the baking soda with 2 teaspoons of baking powder. That gives leavening and the right texture without the tartar.
What is the best substitute for meringue?
Lemon juice or white vinegar works well. Add a small amount while whipping egg whites to help them foam and reach stiff peaks, using the same conversion of 1 teaspoon liquid per 1/2 teaspoon cream of tartar.
Can I just leave cream of tartar out of a recipe?
Yes, in many recipes you can omit it, but expect differences. Meringues may not stabilize as well, cookies may be less chewy, and leavened items may rise less if the tartar was part of the leavening.
How do I make baking powder from cream of tartar?
To make 1 teaspoon baking powder mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. Use homemade baking powder right away because it lacks the starch stabilizer found in store brands.
How should I store cream of tartar and how long does it last?
Keep it in a sealed container in a cool, dry place. It stays usable for years, but its acidic strength can weaken over time. Replace after a few years if you notice reduced performance.
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