7 Best Cream of Tartar Substitutes for Baking and Cooking

Running out of cream of tartar in the middle of a recipe can be frustrating, but there are several effective substitutes you can use depending on what you’re making. Understanding the role cream of tartar plays in your recipe is key to choosing the right alternative.

Cream of tartar, scientifically known as potassium bitartrate, is an acidic white powder that serves multiple purposes in cooking and baking. It’s a byproduct of winemaking and acts as a stabilizer, leavening agent, and anti-crystallization ingredient.

Whether you’re whipping egg whites for meringue, baking cookies, or making frosting, this guide will help you find the perfect cream of tartar substitute for your needs.

What Does Cream of Tartar Do in Recipes?

Before choosing a substitute, it’s important to understand why cream of tartar is used in your recipe. This ingredient serves three primary functions:

• Stabilizing egg whites: The acidity helps create stable, glossy peaks in meringues and soufflés
• Leavening baked goods: When combined with baking soda, it produces carbon dioxide for lift
• Preventing crystallization: It keeps sugar from forming crystals in candies, syrups, and frostings
• Adding acidity: It can adjust pH levels in various recipes

Quick Reference: Best Cream of Tartar Substitutes

1. Lemon Juice: The Most Versatile Alternative

Fresh lemon juice is one of the best all-purpose substitutes for cream of tartar. The citric acid in lemon juice provides similar acidity and functionality.

How to use: Replace cream of tartar with an equal amount of lemon juice. For example, if your recipe calls for ½ teaspoon of cream of tartar, use ½ teaspoon of fresh lemon juice.

Best for:

• Stabilizing egg whites in meringues and angel food cakes
• Preventing sugar crystallization in candies and frostings
• Adding acidity to baked goods

Pro tip: Use freshly squeezed lemon juice for the best results. Bottled lemon juice can work but may have a slightly different acidity level.

2. White Vinegar: An Effective Egg White Stabilizer

White vinegar contains approximately 4-5% acetic acid, making it an excellent acidic substitute for cream of tartar.

How to use: Use a 1:1 ratio when replacing cream of tartar with white vinegar. Add it when you begin whipping egg whites for optimal results.

Best for:

• Whipping egg whites for meringues
• Soufflés and mousses
• Pavlovas

Caution: Avoid using white vinegar in delicate cakes or pastries where the flavor might be noticeable. Stick to recipes where egg whites are the primary focus.

3. Baking Powder: Perfect for Leavening Applications

If your recipe contains both baking soda and cream of tartar, baking powder is your ideal substitute. Baking powder is actually a mixture of sodium bicarbonate (baking soda), an acid (often cream of tartar), and a moisture-absorbing agent.

How to use: Replace both the baking soda and cream of tartar in your recipe with baking powder. Use 1.5 teaspoons of baking powder for every 1 teaspoon of cream of tartar plus ¼ teaspoon of baking soda.

Best for:

• Cookies and biscuits
• Quick breads and muffins
• Pancakes and waffles
• Cakes

Important note: This substitution only works when your recipe includes both baking soda and cream of tartar. Don’t use baking powder to stabilize egg whites or prevent crystallization.

4. Buttermilk: A Liquid Acidic Alternative

Buttermilk is naturally acidic due to the lactic acid produced during fermentation. It can replace cream of tartar in baked goods, though you’ll need to adjust other liquids in your recipe.

How to use: For every ¼ teaspoon of cream of tartar, reduce the liquid in your recipe by ½ cup and replace it with ½ cup of buttermilk.

Best for:

• Cakes and cupcakes
• Biscuits and scones
• Pancakes
• Quick breads

Additional benefit: Buttermilk adds tenderness and a subtle tangy flavor to baked goods while providing probiotics.

5. Plain Yogurt: Another Dairy-Based Option

Like buttermilk, yogurt is acidic due to lactic acid fermentation. It works well as a cream of tartar substitute in baking applications.

How to use: Thin plain yogurt with a small amount of milk to achieve a buttermilk-like consistency. For each ¼ teaspoon of cream of tartar, remove ½ cup of liquid from your recipe and replace it with ½ cup of thinned yogurt.

Best for:

• Muffins and quick breads
• Cakes
• Biscuits
• Pancakes and waffles

Choose wisely: Use plain, unflavored yogurt to avoid adding unwanted flavors to your recipe. Greek yogurt works well but requires more thinning.

6. Apple Cider Vinegar: A Flavorful Acidic Alternative

Apple cider vinegar provides acidity similar to white vinegar but with a slightly sweeter, more complex flavor profile that can complement certain recipes.

How to use: Substitute at a 1:1 ratio for cream of tartar. Use sparingly, as the flavor is more pronounced than white vinegar.

Best for:

• Stabilizing egg whites
• Recipes with warm spices or fruit flavors
• Gingerbread and spice cakes

Flavor consideration: The apple flavor can be beneficial in recipes with cinnamon, nutmeg, or fruit, but may not work well in delicate vanilla or chocolate recipes.

7. Copper Bowl Method: A Traditional Technique

If you’re specifically using cream of tartar to stabilize egg whites, beating them in a copper bowl is a time-honored alternative that requires no additional ingredients.

How it works: Copper ions from the bowl interact with proteins in egg whites, particularly conalbumin, creating a more stable foam structure.

Best for:

• Meringues
• Angel food cake
• Soufflés
• Any recipe requiring whipped egg whites

Considerations: Copper bowls can be expensive and require special care to prevent tarnishing. Ensure your bowl is clean and free of any residue for best results.

When You Can Simply Omit Cream of Tartar

In certain situations, you can leave cream of tartar out of a recipe entirely without significantly affecting the final result.

Safe to Omit When:

Making syrups, frostings, or icings: While cream of tartar prevents crystallization, you can omit it without major consequences. If crystallization occurs during storage, simply reheat the mixture gently to dissolve the crystals.

Whipping egg whites without high stability needs: If you’re making something that will be served immediately and doesn’t require extremely stiff peaks, you can skip the cream of tartar. Your egg whites may be slightly less stable but will still work.

Not Safe to Omit When:

Recipe requires leavening: If cream of tartar is working with baking soda as a leavening agent, omitting it will affect the rise and texture of your baked goods. Always use a substitute in these cases.

Making candy: For recipes like fondant or certain candies where preventing crystallization is crucial for texture, you should use a substitute rather than omitting it.

How to Choose the Right Substitute

Selecting the best cream of tartar substitute depends on several factors:

Consider the Recipe Type

For egg-white based recipes: Use lemon juice, white vinegar, or apple cider vinegar, or try the copper bowl method.

For baked goods with leavening: Choose baking powder (if the recipe includes baking soda), buttermilk, or yogurt.

For candies and syrups: Lemon juice is your best option, or you can omit it and reheat if needed.

For frostings: Use lemon juice or simply omit the cream of tartar.

Consider Flavor Profile

Some substitutes have more noticeable flavors than others. Lemon juice works well in fruit-based or citrus recipes, while white vinegar is more neutral. Buttermilk and yogurt add a subtle tang that enhances many baked goods.

Consider What You Have on Hand

The best substitute is often one you already have in your kitchen. Most home cooks have white vinegar, lemon juice, or baking powder readily available.

Common Mistakes to Avoid

When substituting cream of tartar, watch out for these common errors:

• Using too much liquid substitute: When using buttermilk or yogurt, remember to reduce other liquids in your recipe accordingly
• Substituting in the wrong application: Don’t use baking powder to stabilize egg whites or buttermilk to prevent crystallization
• Adding vinegar to delicate cakes: Strong-flavored substitutes can affect taste in subtle recipes
• Forgetting to adjust baking soda: When using baking powder, remove the baking soda from your recipe
• Using expired substitutes: Check that your baking powder is still active and your dairy products are fresh

Frequently Asked Questions About Cream of Tartar Substitutes

Can I use lime juice instead of lemon juice?

Yes, lime juice works similarly to lemon juice as it also contains citric acid. Use the same 1:1 ratio. Keep in mind that lime has a slightly different flavor that may affect the final taste of your recipe.

What if I don’t have any acidic ingredients?

If you have no acidic substitutes and your recipe calls for cream of tartar to stabilize egg whites, you can still whip the whites—they just may not hold their peaks as long. Work quickly and serve the dish soon after preparation.

Can I make my own cream of tartar substitute mixture?

For baking applications, you can mix 2 parts baking soda with 1 part cream of tartar to create a homemade baking powder. However, this only works if you already have cream of tartar, so it’s not helpful when you’re out of it.

Does cream of tartar go bad?

Cream of tartar has an extremely long shelf life when stored in a cool, dry place in an airtight container. It can last for years, though it may lose some potency over time.

Storage Tips for Common Substitutes

To ensure your substitutes are always ready when you need them:

• Lemon juice: Fresh lemons last 2-4 weeks in the refrigerator. Juice can be frozen in ice cube trays for up to 6 months
• Vinegar: White vinegar is shelf-stable and lasts indefinitely when stored in a cool, dark place
• Baking powder: Keeps for 6-12 months in a cool, dry place. Test it by adding a spoonful to hot water—it should fizz actively
• Buttermilk: Lasts about 2 weeks in the refrigerator. Can be frozen for up to 3 months
• Yogurt: Check the expiration date; typically lasts 1-2 weeks past the sell-by date when refrigerated

The Bottom Line

Finding yourself without cream of tartar doesn’t have to derail your cooking or baking plans. With several effective substitutes readily available in most kitchens, you can achieve excellent results in virtually any recipe.

The key is understanding the role cream of tartar plays in your specific recipe—whether it’s stabilizing egg whites, providing leavening power, or preventing crystallization—and choosing the appropriate substitute accordingly.

For most home cooks, keeping lemon juice or white vinegar on hand covers the majority of cream of tartar substitute needs. Baking powder works perfectly when leavening is required, while buttermilk or yogurt adds moisture and acidity to baked goods.

Remember that in some cases, particularly with frostings and syrups, you can simply omit cream of tartar without significantly affecting your final result. Don’t be afraid to experiment with these substitutes to find which works best for your cooking style and recipe preferences.

With this comprehensive guide, you’re now equipped to tackle any recipe that calls for cream of tartar, even when you don’t have any in your pantry. Happy baking!

Sources:

• PubChem – Potassium Bitartrate
• PubChem – Citric Acid
• PubChem – Acetic Acid
• PubChem – Sodium Bicarbonate
• PMC – Natural Occurrence of Tartaric Acid
• Science Notes – Cream of Tartar Information