Best Cream of Tartar Substitutes (With Ratios)
The best cream of tartar substitute is lemon juice or white vinegar: use 2 tsp (10 mL) for every 1 tsp cream of tartar when stabilizing egg whites or stopping sugar syrup from crystallizing. If the recipe pairs cream of tartar with baking soda for leavening, replace both with baking powder.
Cream of tartar substitutes and ratios
| Substitute | Amount per 1 tsp cream of tartar | Best for | Why it works |
|---|---|---|---|
| Lemon juice | 2 tsp | Meringue, whipped egg whites, sugar syrups | Citric acid lowers pH like tartaric acid |
| White vinegar | 2 tsp | Meringue, pavlova, angel food cake | Acetic acid stabilizes foam; flavour bakes off |
| Baking powder | 2 tsp, replacing 1 tsp cream of tartar + 1/2 tsp baking soda | Snickerdoodles, cakes, biscuits | Already contains soda plus a dry acid |
| Buttermilk or yogurt | Swap 1 cup of the recipe's liquid | Cakes, quick breads with baking soda | Lactic acid reacts with the soda |
| Light corn syrup or glucose syrup | 1–2 Tbsp per batch | Candy, caramel, fondant | Glucose blocks sucrose crystals directly |
| Copper bowl | Whip whites in it; no additive | Meringue, soufflés | Copper ions bind to egg proteins and stabilize foam |
What cream of tartar does
Cream of tartar is potassium bitartrate, a dry, mild acid. It shows up in recipes for three reasons:
- Stabilizing egg whites. A little acid, about 1/8 tsp per white, lowers the pH of the whites. That slows the formation of strong sulfur bonds between egg proteins, so the foam stays flexible instead of tightening, weeping and collapsing. Whites whip a little more slowly but hold up longer and are hard to overbeat.
- Leavening. Paired with baking soda, it forms a homemade baking powder, which is why snickerdoodles have that soft, faintly tangy chew.
- Controlling sugar crystals. In syrups, acid and heat split some sucrose into glucose and fructose (invert sugar). These odd-shaped molecules get in the way of sucrose crystals, keeping candy and frosting smooth.
Lemon juice and vinegar deliver the same acid in liquid form. In the small amounts used for egg whites and syrups, the extra liquid barely matters.
Chef Fizz says: Even a speck of yolk or grease stops whites from whipping, acid or not. Wipe your bowl with a little vinegar on a paper towel first.
When not to swap
- Large amounts of lemon juice or vinegar in baking. Beyond about 1 Tbsp, the extra liquid and flavour change the batter. Use baking powder or buttermilk instead.
- Snickerdoodles where tang matters. Baking powder works but loses some signature flavour.
- Lemon juice in white candy. It can add a faint yellow tint and citrus flavour; use corn syrup or glucose syrup.
- Baking powder alone when there's no baking soda in the recipe. If cream of tartar is there only to stabilize whites, use lemon juice instead.
Questions
Can I make meringue without cream of tartar?
Yes. Use 1/2 tsp lemon juice or white vinegar per egg white, or whip in a clean copper bowl. Meringue also works with nothing at all, but it's less stable and easier to overbeat.
What can I use instead of cream of tartar in snickerdoodles?
Replace the cream of tartar and baking soda with baking powder: 2 tsp baking powder for every 1 tsp cream of tartar plus 1/2 tsp soda. The cookies will be a bit less tangy and chewy.
What is cream of tartar made from?
It's potassium bitartrate, a by-product of winemaking. It crystallizes on the inside of wine barrels and is purified into a fine white acidic powder.
Does cream of tartar expire?
It stays effective for years if kept dry and sealed. If it has clumped from humidity, it still works once broken up.