The most common replacements for cream of tartar

Baking soda mixed with an acid is the closest substitute and works in almost every recipe. Cream of tartar is an acid, so when you need it, you're usually pairing it with baking soda to create lift in baked goods. If a recipe calls for 1 teaspoon of cream of tartar, use 1/2 teaspoon of baking soda plus 1 teaspoon of lemon juice or white vinegar instead. Let the mixture sit for a few seconds before adding it to your batter—the fizzing reaction is what makes it work.

Lemon juice or white vinegar alone can replace cream of tartar when you already have baking soda in the recipe. Use the same amount of acid as the cream of tartar called for. This works because cream of tartar's job is to set up baking soda and add acidity; if your recipe already contains baking soda, the acid is doing the real work.

Potassium bitartrate is the chemical name for cream of tartar itself, so if you can find it at a specialty cooking store or online, it's an exact replacement. It costs more and takes longer to arrive than pantry staples, but it's identical to what the recipe originally called for.

Key Takeaways

  • Mix 1/2 teaspoon baking soda with 1 teaspoon lemon juice or vinegar to replace 1 teaspoon cream of tartar in cakes, cookies, and quick breads.
  • If your recipe already lists baking soda as an ingredient, use lemon juice or vinegar alone at the same measurement as the cream of tartar.
  • Buttermilk, sour cream, or yogurt can replace both the cream of tartar and some of the liquid in recipes, though you'll need to adjust other ingredients.
  • Potassium bitartrate is chemically identical to cream of tartar but costs more and requires ordering online.
  • The substitution works differently depending on whether the recipe uses cream of tartar for lift, stability, or flavor.

When to use buttermilk, sour cream, or yogurt instead

These dairy products contain natural acids and work well in recipes where cream of tartar is paired with baking soda. Replace the cream of tartar and reduce the liquid in the recipe by the same amount. For example, if a recipe calls for 1 teaspoon cream of tartar and 1 cup milk, use 1 cup buttermilk or sour cream thinned with a little water instead, and skip the cream of tartar entirely.

This method changes the flavor slightly—your baked goods will taste a bit tangier and may be slightly denser—but it works for pancakes, waffles, biscuits, and cakes. Yogurt works the same way but is thinner, so you may need to add a tablespoon or two less liquid elsewhere in the recipe.

Replacements for meringues and whipped egg whites

Cream of tartar stabilizes whipped egg whites by lowering their pH, which helps them hold stiff peaks longer. If you don't have it, lemon juice or white vinegar does the same job—use 1/8 teaspoon per egg white. Add it to the whites before you start beating them.

Copper bowls are an old-fashioned alternative that works through chemistry rather than acid. Copper ions interact with egg proteins in a way that stabilizes the foam naturally. If you have a copper bowl, you can skip the acid entirely. This method takes slightly longer to reach stiff peaks but produces excellent results.

What doesn't work as a replacement

Baking powder is not a substitute for cream of tartar. Baking powder already contains both an acid and a base, so it won't give you the control you need. Using it instead will change how your recipe rises and may leave a metallic taste.

Salt, cornstarch, and other common pantry items don't have the chemical properties cream of tartar provides. They won't set up baking soda or stabilize egg whites, so skip them even if you're in a pinch.

How to adjust your recipe based on what you're baking

For cookies and cakes, the baking soda and acid combination works perfectly. Mix them together and add to your dry ingredients as you would the cream of tartar. The result is nearly identical to the original recipe.

For candy and fudge, cream of tartar prevents crystallization. Lemon juice or vinegar can replace it, but use only a few drops—too much liquid will throw off the texture. If you're making rock candy or hard candy, a small amount of corn syrup works as a backup.

For meringue pies and pavlovas, the stabilizing effect matters most. Lemon juice or vinegar is essential here; don't skip the acid step. Your meringue will be less stable without it and may weep or collapse after a few hours.

Storing and buying cream of tartar for the future

Cream of tartar keeps for years in a cool, dry cabinet and costs between two and four dollars for a container that lasts most home bakers a long time. If you bake regularly, keeping a small container on hand saves you the trouble of substituting. It's sold in the baking aisle near baking soda and vanilla extract.

If you order online, cream of tartar is available from grocery delivery services and general retailers. Specialty baking suppliers sometimes carry higher-quality versions, but the standard grocery store version works fine for home baking.

Frequently Asked Questions

Can I use just baking soda without an acid?

No. Baking soda needs an acid to set up and create lift. Without lemon juice, vinegar, or another acid, it won't do anything in your batter. If you use baking soda alone, your baked goods will be flat and dense.

Does the type of vinegar matter?

White vinegar and apple cider vinegar both work. Avoid flavored vinegars or very strong vinegars like balsamic, which will change the taste of your baked goods. White vinegar is neutral and the safest choice.

What if my recipe calls for cream of tartar but no baking soda?

Cream of tartar alone is usually added to egg whites for stability or to candy for texture. In these cases, use lemon juice or white vinegar at the same measurement. You don't need to add baking soda unless the recipe specifically calls for it.

Will my baked goods taste different with a substitute?

Lemon juice and vinegar may add a slight tang, especially in delicate cakes. Buttermilk and sour cream change the flavor more noticeably. For most recipes, the difference is subtle, but taste-sensitive recipes like angel food cake may show a difference.

Can I use cream of tartar substitutes in royal icing?

Yes. Royal icing often uses cream of tartar to stabilize egg whites. Use lemon juice or vinegar at 1/8 teaspoon per egg white, added before beating. The icing will set and harden the same way.