Cream of Tartar Alternatives

Cream of tartar is an acidic white powder derived from the sediment left after the wine making process. If combined with baking soda, cream of tartar becomes baking powder. It is used to add creaminess and volume to foods or to stabilize a recipe. If you don't have cream of tartar on hand,
try these alternatives to cream of tartar the next time you find yourself in a pinch.

Recipe Substitutions

The standard substitution for cream of tartar is to replace 1/2 teaspoon of cream of tartar with 1 1/2 teaspoons of lemon juice or vinegar (or the equivalent of 3 times the amount of cream of tartar specified in the recipe).

With Egg Whites

If you are beating eggs whites and the recipe calls for the addition of cream of tartar, white vinegar can be used as a substitute at the ratio of approximately 1/8 teaspoon per egg white.

Leavening

If a recipe calls for both cream of tartar and baking soda, just use baking powder instead, as it combines both ingredients.

References

• Food Science: What is Cream of Tartar?; Apartment Therapy; 2009.
• Ingredient Substitutions; Julie Garden-Robinson; 1999.

Resources

• Ask the Web Chefs
• Common Ingredient Substitutions

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