What can I substitute for cream of tartar?

Cream of tartar (potassium bitartrate) is a fine white powder from wine production. It serves multiple roles: stabilizing whipped egg whites, activating baking soda, preventing sugar crystallization, and acidifying. Substitutes vary in how well they replicate each function.

Cream of tartar substitutes by function:

For stabilizing whipped egg whites (meringues, soufflés): - Lemon juice: 1/2 teaspoon = 1/4 teaspoon cream of tartar - White vinegar: same ratio as lemon juice - Cream of tartar OR no substitute: works but less perfectly - Function: lowers pH, helps proteins denature into stable foam

For activating baking soda (single-acting): - Buttermilk: replaces both cream of tartar + part of liquid - Lemon juice + milk: makes instant buttermilk substitute (1 tbsp lemon + 1 cup milk) - Yogurt + milk thinned: similar - Vinegar: works but slightly different chemistry

As replacement for double-acting baking powder: - Use 1 tsp baking powder = 1/4 tsp cream of tartar + 1/4 tsp baking soda - For 1/4 tsp cream of tartar substitute = 1/2 tsp baking powder + omit baking soda - This is the inverse function

For preventing sugar crystallization (caramel + candy): - Lemon juice: 1/2 tsp = 1/4 tsp cream of tartar - Light corn syrup: 1 tablespoon per cup of sugar (alternative approach) - No substitute: works for skilled home cooks; just don't stir during caramelization

For cookies + snickerdoodles (subtle flavor + texture): - No substitute: cream of tartar provides distinctive snickerdoodle flavor; substitute makes it taste like a sugar cookie - Closest: buttermilk powder mixed with baking soda - Lemon zest can add brightness but not replace functionally

By recipe application:

For angel food cake: - Best: lemon juice (1.5 tsp = 3/4 tsp cream of tartar) - White vinegar works as substitute - Critical: stabilize egg whites; recipe depends on this

For royal icing: - Best: lemon juice (1/2 tsp = 1/4 tsp cream of tartar) - White vinegar works - Provides shine + texture

For snickerdoodles: - Best: there is no good substitute for the cream of tartar flavor - Can use baking powder + sugar coating, but flavor differs significantly

For meringues + soufflés: - Best: lemon juice (1/2 tsp = 1/4 tsp cream of tartar) - White vinegar identical function - Sometimes recipes use 1/4 tsp cornstarch INSTEAD of cream of tartar for stability (different mechanism)

For caramel + candy making: - Best: lemon juice (1/2 tsp = 1/4 tsp cream of tartar) - Light corn syrup as alternative crystallization-preventer - Glucose syrup works too

For homemade baking powder (if you can't find it): - 2 parts cream of tartar + 1 part baking soda = single-acting baking powder - If you ALSO can't find cream of tartar: use buttermilk + baking soda instead

Don't: - Substitute 1:1 — lemon juice/vinegar is much more acidic; use 2x amount instead of 1:1 - Skip cream of tartar in snickerdoodle recipes without expecting flavor change - Use balsamic vinegar (too sweet/syrupy) - Use red wine vinegar (colors meringues)

Storage: - Cream of tartar lasts years (essentially indefinite) sealed in pantry - Lemon juice + vinegar are fresh substitutes; ready when needed - No "expiration" concern for the substitute approach

Where to buy: - Most grocery stores: spice aisle - Lasts indefinitely sealed in cool dry place - $3-5 for a small jar that lasts months of home baking - If unavailable in your area, lemon juice is a perfectly adequate everyday substitute

Conversion chart:

Cross-reference: see /pages/what-substitute-for/buttermilk for related substitution + /pages/how-long-does/sourdough-rise for related leavening science.

Most published references (Cook's Illustrated, J. Kenji López-Alt, King Arthur Baking, The Joy of Cooking) converge on lemon juice/vinegar (2× ratio) as the standard home substitute.