What Are Some Good Alternatives to Cream of Tartar?

From adding softness to snickerdoodle cookies, stabilizing whipped egg whites, to preventing sugar crystals in syrup, cream of tartar is a versatile kitchen staple. But what makes it so essential in the first place?

What Exactly Is Cream of Tartar?

Cream of tartar, or tartaric acid, is a natural byproduct of winemaking. It’s the residue that forms on the inside of wine barrels during production.

Primarily, cream of tartar serves as a leavening agent. When mixed with baking soda, it creates carbon dioxide, the same gas responsible for the rise in bread baking.

When mixed with egg whites, cream of tartar strengthens the air bubbles and helps maintain their structure, preventing them from collapsing. In simple syrup, it keeps the sugar from re-crystallizing.

The Top Cream of Tartar Alternative

If you’re out of cream of tartar and need it for a recipe, there’s a simple solution: Swap in fresh lemon juice or white vinegar.

For each 1/2 teaspoon of cream of tartar, use 1 teaspoon of lemon juice or white vinegar as a replacement.

For example, if your cookie recipe calls for 1 teaspoon of baking soda, replace the cream of tartar with 2 teaspoons of lemon juice. For simple syrup, substitute 3 to 4 drops of lemon juice for every 1/8 teaspoon of cream of tartar. When whipping egg whites, add 1/2 teaspoon of lemon juice per egg white.

The results will be nearly identical, and you likely won’t even notice the difference.

Other Alternatives to Cream of Tartar

While lemon juice is our preferred substitute for cream of tartar, there are a few other reliable options you can use.

Baking Powder. If your recipe calls for both baking powder and cream of tartar, you can swap out the cream of tartar for extra baking powder. Use 1.5 teaspoons of baking powder for every 1 teaspoon of cream of tartar.

Buttermilk. The acidity in buttermilk makes it a great alternative to cream of tartar in baked goods, but you’ll need to adjust the liquid in the rest of your recipe. For every 1/4 teaspoon of cream of tartar, subtract 1/2 cup of liquid and replace it with 1/2 cup of buttermilk.