Cream of Tartar Substitutes: For Meringues and Baking
Need cream of tartar to stabilize egg whites or activate baking soda? Discover how to use lemon juice or white vinegar as the perfect substitute.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| Lemon Juice or White Vinegar | 1 tsp per 1/2 tsp cream of tartar | meringues, macarons, angel food cake |
| Baking Powder | 1 tsp baking powder | snickerdoodles, cookies |
| Skip it completely | None | simple syrups, candy making |
The Two Roles of Cream of Tartar
Cream of tartar (potassium bitartrate) is a dry, powdery acid that is a byproduct of the winemaking process. In the kitchen, it serves two distinct functions.
First, it acts as a stabilizer for egg whites. When whipping meringues, macarons, or angel food cake, adding a pinch of this acid lowers the pH of the egg whites, preventing the proteins from collapsing and ensuring a lofty, glossy, stable foam.
Second, it acts as the acidic activator for baking soda. When combined with baking soda, it creates homemade baking powder, releasing carbon dioxide to leaven baked goods like snickerdoodle cookies.
For Stabilizing Egg Whites: Lemon Juice or Vinegar
If you are whipping egg whites and realize you are out of cream of tartar, don’t panic. Any clear, mild acid will perform the exact same stabilizing function. For every 1/2 teaspoon of cream of tartar called for, substitute 1 teaspoon of fresh lemon juice or 1 teaspoon of distilled white vinegar. Add it at the exact same stage you would have added the powder. The small amount of liquid will not affect the meringue’s structure, and the flavor will bake out entirely.
For Activating Baking Soda: Baking Powder
If your recipe calls for both baking soda and cream of tartar, the recipe author is essentially having you make your own baking powder right in the bowl. (This is exactly how Snickerdoodle cookies get their signature tang and chew).
If you don’t have cream of tartar, simply omit both the cream of tartar AND the baking soda, and replace them with commercial baking powder. Use 1 teaspoon of baking powder for every 1/2 teaspoon of cream of tartar your recipe required.
Can You Just Skip It?
If you are making a simple syrup or boiling sugar for candy, recipes sometimes call for a pinch of cream of tartar to prevent sugar crystallization. In this specific scenario, you can simply skip it. Just be very careful not to stir the syrup while it boils to avoid crystals forming.