Out of Meringue powder, one case
Can you substitute cream of tartar for meringue powder?
3 options, ranked, with the exact amount
Use Pasteurized egg whites + cream of tartar
Per 1 tbsp of meringue powder
1 egg white + 1/8 tsp cream of tartar
Not by itself. Meringue powder is mostly dried egg white with sugar and a stabilizer; cream of tartar is only the stabilizer. In royal icing, replace each tablespoon of meringue powder with 1 pasteurized egg white plus 1/8 teaspoon cream of tartar, and leave out the water the recipe adds. Cream of tartar with no egg white gives an icing that never whips up or dries hard.
- Verdict —
- Tweak it
- The tweak —
- Leave out the water the recipe uses to dissolve the meringue powder, beat the whites with the cream of tartar and powdered sugar, then thin with water ½ teaspoon at a time.
- Best for —
- royal icing for cookies and gingerbread houses
- Pantry —
- Likely in your cupboard
One casethe full meringue powder card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp meringue powder | Verdict |
|---|---|---|---|
| 1 | Pasteurized egg whites + cream of tartarroyal icing for cookies and gingerbread houses | 1 egg white + 1/8 tsp cream of tartarTweak it | Tweak it |
| 2 | Egg white powder + cream of tartarroyal icing | 1 tbsp egg white powder + 1/8 tsp cream of tartarTweak it | Tweak it |
| 3 | Aquafaba + cream of tartarvegan royal icing | 2 tbsp aquafaba + 1/8 tsp cream of tartarYou'll taste it | You'll taste it |
| Not a swap | Cream of tartar on its own | not a swapNot for this | Not for this |
Pasteurized egg whites + cream of tartar
the same; clean and sweet
The egg white does what the dried egg in meringue powder does: it whips, holds air and dries hard. The cream of tartar steadies the foam and keeps the icing white.
- Best for
- royal icing for cookies and gingerbread houses, meringue cookies and pavlova, frosting that calls for meringue powder
- Prep
- Leave out the water the recipe uses to dissolve the meringue powder, beat the whites with the cream of tartar and powdered sugar, then thin with water ½ teaspoon at a time.
- Contains
- egg
- Where it fails
- Royal icing made with ordinary raw egg white is not safe to eat uncooked. Some carton whites whip poorly; check that the label says they are suitable for whipping.
Use pasteurized whites, from a carton or pasteurized-in-shell eggs, for any icing that is not baked.
Egg white powder + cream of tartar
the same, slightly less sweet
Dried egg white is the main ingredient of meringue powder, sold without the sugar and stabilizers. Add the cream of tartar yourself and it behaves the same way, and it is already pasteurized.
- Best for
- royal icing, meringues, when you want a shelf-stable swap
- Prep
- Use it tablespoon for tablespoon to start, keep the recipe's water, and whisk the powder into the water until smooth before adding the sugar.
- Contains
- egg
- Where it fails
- It can clump if it is dumped onto the sugar dry. Dissolve it in the water first.
It is stronger than meringue powder, which is cut with sugar and starch. If the icing is very stiff, thin it with water ½ teaspoon at a time.
Aquafaba + cream of tartar
a faint bean smell when wet that fades as the icing dries
The liquid from a can of chickpeas whips into a foam much as egg white does, and cream of tartar helps it hold. It is the egg-free route.
- Best for
- vegan royal icing, vegan meringue cookies, egg allergies
- Prep
- Leave out the recipe's water, since the aquafaba is the liquid. Beat it with the cream of tartar until foamy before adding the sugar.
- Suits
- vegan
- Where it fails
- The icing takes longer to dry and sets less hard, so stacked or packed cookies can smudge. Humid days make it worse.
Cream of tartar on its own
sour and metallic if used by the tablespoon
Cream of tartar is an acid powder. It stabilizes an egg white foam that is already there; it cannot make one, and it has none of the protein that lets royal icing dry hard.
- Best for
- stabilizing whipped egg whites, pairing with one of the rows above
- Where it fails
- Swapped tablespoon for tablespoon with meringue powder, it gives a sour sugar paste that stays soft and never sets. It needs egg white, egg white powder or aquafaba alongside it.
Tips for substituting meringue powder
5 tips- The amount of cream of tartar is small: about 1/8 teaspoon per egg white. Much more makes the icing taste sour.
- A common royal icing with fresh whites is 3 pasteurized egg whites, 1 pound (about 4 cups) powdered sugar and ½ teaspoon cream of tartar, beaten until stiff and glossy.
- No cream of tartar either: use ½ teaspoon lemon juice per egg white. It does the same stabilizing job.
- Grease ruins an egg white foam. Wipe the bowl and beaters with a paper towel dampened with vinegar before you start.
- Royal icing made with egg whites crusts quickly. Keep the bowl covered with a damp towel while you pipe.
Questions
4 questionsCan I use cream of tartar in place of meringue powder in royal icing?
Only together with egg whites. For each tablespoon of meringue powder, use 1 pasteurized egg white and 1/8 teaspoon cream of tartar, and skip the water the recipe adds for the powder. Cream of tartar alone will not make the icing whip or harden.
Is cream of tartar the same as meringue powder?
No. Meringue powder is dried egg white mixed with sugar, starch and a stabilizer, which is often cream of tartar. Cream of tartar is one small part of that mix, so it replaces the stabilizer and nothing else.
Is royal icing with raw egg white safe to eat?
Raw egg is not safe to eat uncooked, and royal icing is not cooked. Use pasteurized egg whites or egg white powder, which have been heat treated. This matters most for young children, pregnant women, older adults and anyone with a weak immune system.
Can I use meringue powder in place of cream of tartar?
Sometimes. When you are whipping egg whites, a little meringue powder helps stabilize them the way cream of tartar does. Where cream of tartar is there as an acid, such as in snickerdoodles or with baking soda, meringue powder does not do the job; use lemon juice or white vinegar there.