Cream of tartar might sound fancy, but it’s really just a handy little ingredient that helps with things like whipping egg whites or keeping sugar from getting gritty. The problem is it’s easy to forget you’re out until you’re in the middle of a recipe. Luckily, there are a few simple swaps you can use instead.
Whether you’re making cookies, meringue or a super fluffy cake, you don’t have to toss your plans if the cream of tartar is missing. Lemon juice, vinegar or even baking powder can do the trick in a pinch. In this quick guide, we’ll walk you through the best substitutes and when to use each one. No need to hit the store; just keep baking.
Why you need cream of tartar
Cream of tartar serves a few purposes in the kitchen. Here are a few reasons why you need it:
- It helps cakes rise and makes them fluffier. Cream of tartar is an acid that reacts with baking soda to form carbon dioxide. This increases the batter’s volume and gives it a moist, delicate texture.
- Cream of tartar lifts and stabilizes whipped cream and meringue. It helps stabilize and maintain the structure of whipped cream and meringue so they don’t flatten.
- It prevents sugar crystallization. Cream of tartar prevents homemade candies from forming a gritty texture. Adding it to a sugar syrup breaks down the sugar molecules and keeps them from crystallizing.
- Cream of tartar adds a tangy flavor to cookies and activates the baking soda. It adds a subtle, tangy taste to cookie recipes like snickerdoodles and sugar cookies. Cream of tartar also activates the baking soda, resulting in a chewier cookie.
Common substitutes for cream of tartar
No cream of tartar? No big deal. There are a bunch of everyday ingredients that can take its place, and you probably already have some in your kitchen. From lemon juice to baking powder, these swaps are super easy to use. Here’s a quick rundown of the most common ones and when to use them as a substitute.
Baking powder
Baking powder is made up of cream of tartar and baking soda. If your recipe calls for both, you can replace them with baking powder. It works best in recipes where cream of tartar is used as a leavening agent, such as cakes and other baked goods. Baking powder is one part baking soda to two parts cream of tartar, so if your recipe calls for ½ teaspoon of cream of tartar and ¼ teaspoon of baking soda, use ¾ teaspoon of baking powder.
Lemon juice
In recipes where cream of tartar is used to stabilize egg whites, such as meringue or angel food cake, lemon juice works best. It will add lemon flavor to whatever you are making, but that might be a good thing. To use lemon juice in place of cream of tartar, add four times as much lemon juice as the amount of cream of tartar the recipe calls for. For example, if your recipe requires ¼ teaspoon of cream of tartar, replace it with 1 teaspoon of lemon juice.
White vinegar
Though it has the least distinct flavor out of all the vinegars, white vinegar’s taste can still sneak through. Adding vinegar is perfect for recipes where stabilizing egg whites is necessary, like meringues and angel food cake. Put four times as much vinegar as the amount of cream of tartar needed. If your recipe calls for ¼ teaspoon of cream of tartar, add 1 teaspoon of vinegar in its place.
“I was making meringue for a pie and realized halfway through that I was out of cream of tartar. I subbed in white vinegar and crossed my fingers; it worked like a charm. The peaks were glossy and stiff, and no one could tell.”
— Bella Bucchiotti, xoxoBella
Buttermilk
With almost the same amount of acid as cream of tartar, buttermilk is suited for recipes where cream of tartar is a leavening agent, like pancakes, cakes, biscuits and bread. Since cream of tartar is a powder and buttermilk is a liquid, you will have to make some adjustments to your recipe. You need a larger volume of buttermilk to get the same acidic levels. Use a ½ cup of buttermilk to replace ¼ teaspoon of cream of tartar. To compensate for the added liquid, leave out ½ cup of other liquids in the recipe, such as milk, oil, eggs or water.
Yogurt
Since yogurt is acidic, it can be used in place of cream of tartar. It works best in pancakes, muffins, cookies and cakes. But yogurt can be too thick and alter the texture of baked goods, so be sure to thin it out with water before using it. Add water until it is the consistency of buttermilk. Reduce the total liquid in the recipe by the amount of yogurt you add. Use ½ cup of thinned yogurt to replace ¼ teaspoon of cream of tartar.
Corn syrup
Cream of tartar prevents sugar crystals from forming when making candy like fudge and caramel. When a recipe calls for the sugar to be boiled, swap ¼ of the sugar in the recipe for an equal amount of corn syrup and omit the cream of tartar.
Leave it out
Cream of tartar can be excluded in some recipes without causing major changes. It can be left out if it’s being used to stabilize egg whites, or when you’re making frosting, syrup or icing, and it’s added to prevent crystallization. However, it’s not a good idea to leave out cream of tartar in baked goods that use it as a leavening agent.
Final thoughts
Running out of cream of tartar doesn’t have to throw off your recipe. With a few simple swaps, you can still get great results. Just keep these easy substitutes in mind next time you’re in a pinch. Your baking will be back on track, no stress required.
Heidi is a Certified Elementary School Teacher in the Inland Northwest and has been teaching for 18 years. She is also a vintage recipe blogger at Real Life of Lulu, where she focuses on recipes that are at least 50 years old, many from her grandparents’ kitchens. When she isn’t teaching or baking, she loves spending time with her husband and three kids.