Cream of tartar can be substituted with vinegar, lemon juice, or baking powder depending on the recipe. Vinegar and lemon juice are good for whipping egg whites, while baking powder can replace both cream of tartar and baking soda. Triple the amount of vinegar or lemon juice when substituting in baked goods.
Cream of tartar substitutes include other acidic ingredients, such as vinegar or citrus juice. You can also try using baking powder. Choosing the best substitute depends on the finished product. Adding liquids like vinegar to baked goods can change the texture of the food, for example, in which case using baking powder might be a better option. You should only use baking powder if the recipe also calls for baking soda.
One of the best substitutes for cream of tartar, especially when whipping egg whites for a meringue or for frosting, is vinegar. Use only a distilled white vinegar as a substitute, as you don’t want the vinegar to add flavor to the dish. Red or white wine vinegars may not be acidic enough to act as effective substitutes. When using vinegar as a cream of tartar substitute, use an equal amount if you’re beating egg whites. If your recipe calls for 1/2 teaspoon cream of tartar, use 1/2 teaspoon vinegar.
Other good substitutes for cream of tartar include lemon juice. The lemon won’t add much flavor to your recipe, since you’re using a small amount. As with the vinegar, use an equal amount of lemon juice in place of the cream of tartar for beating the egg whites.
If you’re baking cookies and the recipe calls for cream of tartar, you can try using vinegar or lemon juice as substitutes. If so, triple the amount needed. For example, if the recipe calls for 1/4 teaspoon cream of tartar, use 3/4 teaspoon white vinegar or lemon juice. Always triple the amount if you’re making a substitution in a good baked recipe.
One downside to substituting cream of tartar in baked goods is that the finished product may not look the same as the baked good if you used cream of tartar. Substituting lemon juice or vinegar can make the crumb of baked goods coarse. Another substitution option is to use baking powder instead of cream of tartar.
Baking powder is typically made from baking soda and cream of tartar. If your recipe calls for both baking soda and cream of tartar, use baking powder in place of both. Add the required amount of both ingredients to determine how much yeast you need. For example, if the recipe calls for 1/2 teaspoon of each, use 1 teaspoon of baking powder.
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