Best Substitutes for Cream of Tartar
Acidic powder that stabilizes egg whites and acts as a leavening acid.
Substitutes by Use Case
general
½ tsp lemon juice = ¼ tsp cream of tartarWorks to stabilize egg whites. Slight citrus flavor. Best for meringues.
½ tsp white vinegar = ¼ tsp cream of tartarIdentical function to lemon juice. Neutral flavor. Good for cookies.
1.5 tsp baking powder = 1 tsp baking soda + ½ tsp cream of tartarWhen recipe calls for cream of tartar with baking soda, use baking powder instead.
Replace ½ cup liquid with buttermilkAdds the acid needed for leavening. Also adds moisture.
💡 Expert Tips
- ✓In meringues, cream of tartar prevents sugar crystallization — lemon juice does the same
- ✓When stabilizing egg whites, add acid before beating
- ✓Baking powder swap only works when cream of tartar is paired with baking soda in the original recipe
❌ Do NOT Use
- ✗Baking soda alone (base, not acid — different reaction)
- ✗Apple cider vinegar (stronger flavor, may affect taste)
Frequently Asked Questions
What is the best substitute for cream of tartar?
Lemon juice — use ½ tsp lemon juice = ¼ tsp cream of tartar. Works to stabilize egg whites. Slight citrus flavor. Best for meringues.
Can I substitute cream of tartar in baking?
Yes. The best options for baking are: Lemon juice and White vinegar. Always match the ratio exactly for best results.
What is a vegan substitute for cream of tartar?
Lemon juice — Works to stabilize egg whites. Slight citrus flavor. Best for meringues.
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