Cream of Tartar Substitute

Welcome to the best source on the web for Cream of Tartar Substitutes. There are a few different Cream of Tartar substitutes available depending on what you are trying to do. Cream of Tartar is generally used either to keep beaten eggs frothy for things like Merange. It is also commonly used in baking to assist in the leavening process. Although we have listed the best Cream of Tartar substitutes here, it should be noted that the taste of the final product will be slightly different if you substitute ingredients. There is really NO perfect cream of tartar substitute, but if you need to, then the methods below will help.

Cream of Tartar Substitute- For Egg Whites

If you are beating eggs and need to stabilize the egg whites, for each 1/8 teaspoon of Cream of Tartar- substitute 1/4 teaspoon of white vinegar OR lemon juice.

Some people suggest using the white vinegar or lemon juice on a one to one basis as a Cream of Tartar substitute (ie 1/8 teaspsoon lemon juice for 1/8 teaspoon of Cream of Tartar), so your best bet is to experiment a little and find what works best for your taste buds, but the above gives you a guide.

Naturally, replacing Cream of Tartar with either lemon juice or white vinegar will change the taste of the final product.

Cream of Tartar Substitute- For Baking

If have a recipe where Cream of Tartar is used with Baking Soda, you can just use  baking powder as a substitute. One (1) teaspoon of baking powder is equivalent to 1/4 teaspoon of baking powder plus 1/2 teaspoon of Cream of Tartar. Just so you know; one thing to note is that Cream of Tartar is an ingredient in Baking Powder.

Another option when looking for a Cream of Tartar substitute when baking; is to use 3 times as much White Vinegar or Lemon Juice by weight as the recipe says for Cream of Tartar.  The problem with this method is that you end up with more liquid in the recipe than is called for which can lead to other problems.