What's the Best Substitute for Cream of Tartar?
Whether you're out of Cream of Tartar or looking for a healthier alternative, finding the right substitute can save your recipe. Potassium bitartrate, an acidic powder that stabilizes egg whites, prevents sugar crystallization, and acts as a leavening agent in baking In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for cream of tartar are lemon juice, white vinegar, tartaric acid, or baking powder (reduced), depending on your specific baking needs.
Best Substitutes for Cream of Tartar
Lemon Juice
Ratio
1/2 tsp lemon juice per 1/8 tsp cream of tartar
Best For
- meringues
- whipped cream
- sugar syrups
- leavening
Description
Natural acidic liquid that provides similar stabilizing properties
Add gradually and taste as you go. May add slight lemon flavor to finished product.
White Vinegar
Ratio
1/2 tsp white vinegar per 1/8 tsp cream of tartar
Best For
- meringues
- whipped cream
- sugar syrups
- leavening
Description
Clear acidic liquid with similar pH to cream of tartar
Use white vinegar to avoid color changes. Very effective stabilizer.
Tartaric Acid
Ratio
1:1
Best For
- meringues
- whipped cream
- sugar syrups
- professional baking
Description
Pure form of the acid found in cream of tartar
More concentrated than cream of tartar. Use sparingly and dissolve in liquid first.
Baking Powder (Reduced)
Ratio
1/4 tsp baking powder per 1/8 tsp cream of tartar
Best For
- leavening
- quick breads
- cakes
- muffins
Description
Pre-mixed leavening agent containing cream of tartar
Only use for leavening purposes. Contains salt, so reduce salt in recipe.
Citric Acid
Ratio
1/4 tsp citric acid per 1/8 tsp cream of tartar
Best For
- meringues
- whipped cream
- sugar syrups
- preserving
Description
Natural acid powder with similar stabilizing properties
More sour than cream of tartar. Use less and adjust to taste.
Skip It (For Some Recipes)
Ratio
None needed
Best For
- simple meringues
- basic whipped cream
- some cookies
Description
Some recipes can work without cream of tartar
Results may be less stable or have slightly different texture. Test first.
How to Choose the Right Substitute
When choosing a substitute for Cream of Tartar, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Cream of tartar stabilizes egg whites for meringues by lowering the pH and preventing overbeating
It prevents sugar crystallization in syrups and candies by interfering with crystal formation
Store in cool, dry place away from moisture - it can clump in humid conditions
It acts as a leavening agent when combined with baking soda in homemade baking powder
Add cream of tartar to whipped cream to help it hold its shape longer
Use in royal icing to prevent it from becoming too hard and brittle
Cream of tartar can help tenderize meat when used in marinades
It's essential for making stable meringue cookies and pavlovas
Add a pinch to boiling water when cooking vegetables to help retain their color
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications