Baking soda mixed with lemon juice or vinegar works as a direct swap for cream of tartar in most recipes
Cream of tartar stabilizes egg whites, activates baking soda, and adds tang to baked goods. If you don't have it on hand, you can replace it using ingredients already in your kitchen. The best substitute depends on what the cream of tartar is doing in your recipe — whether it's there to whip egg whites, react with baking soda, or add flavor.
The most reliable replacement is baking soda plus an acid. Mix one-quarter teaspoon of baking soda with one-half teaspoon of lemon juice or white vinegar. This combination mimics cream of tartar's chemical behavior in recipes that call for both ingredients together. For recipes where cream of tartar is the only leavening agent, this swap works directly — use the same amount of the mixture as you would cream of tartar.
Key Takeaways
- Baking soda mixed with lemon juice or vinegar replaces cream of tartar in a 1:2 ratio by volume and works in most baked goods.
- For whipping egg whites, use a pinch of salt or a few drops of lemon juice instead of cream of tartar to stabilize the foam.
- Cornstarch, arrowroot powder, or potato starch can replace cream of tartar when you need a thickening agent in sauces or fillings.
- If a recipe calls for baking soda and cream of tartar together, you can often use baking powder alone as a one-to-one replacement.
Baking soda and acid combinations for leavening
When cream of tartar is paired with baking soda in a recipe, the acid in the cream of tartar activates the baking soda to create lift. You can replicate this by using baking soda with any acid you have: lemon juice, white vinegar, buttermilk, yogurt, or even orange juice. The acid reacts when ready, so mix these ingredients just before adding them to your batter.
The ratio matters. For every one-quarter teaspoon of baking soda, use one-half teaspoon of lemon juice or vinegar. If you're using buttermilk or yogurt, use one-half teaspoon of baking soda per cup of buttermilk. These combinations work in cookies, cakes, pancakes, and quick breads. The reaction happens fast, so don't let the batter sit — bake or cook when ready after mixing.
Replacing cream of tartar when whipping egg whites
Cream of tartar stabilizes whipped egg whites by lowering their pH, which helps the proteins hold their shape longer. If you don't have cream of tartar, a small pinch of salt does the same job. Use about one-eighth teaspoon of salt per egg white. The salt won't change the taste of meringues or angel food cake, and it works just as well for holding stiff peaks.
Lemon juice or vinegar also work here — add a few drops per egg white. These acids lower the pH the same way cream of tartar does. The egg whites will whip slightly faster and hold their peaks just as firmly. Avoid using baking soda for this purpose; it won't stabilize the foam and will leave a soapy taste.
Using baking powder as a one-step replacement
If your recipe calls for both baking soda and cream of tartar, you can often skip both and use baking powder instead. Baking powder already contains baking soda and an acid (usually cream of tartar or another acidic salt), so it does the same chemical work in one ingredient.
Use the same amount of baking powder as you would baking soda — not the same amount as the cream of tartar. For example, if a recipe calls for one-half teaspoon of baking soda and one-quarter teaspoon of cream of tartar, use one-half teaspoon of baking powder and skip both. This works in cakes, cookies, and quick breads. The only drawback is that baking powder may contain aluminum compounds (depending on the brand), which some people prefer to avoid. Read the label if this matters to you.
Starch-based replacements for thickening
In some recipes — particularly pie fillings, custards, or sauces — cream of tartar is used as a thickening agent rather than a leavening one. For these uses, cornstarch, arrowroot powder, or potato starch work better than acid-based swaps. Use the same amount as you would cream of tartar, though these starches thicken more aggressively, so start with half the amount and add more if needed.
Cornstarch is the most common choice and works in fruit pies, berry fillings, and gravies. Arrowroot powder thickens at a lower temperature and creates a clearer sauce, making it better for glazes. Potato starch works similarly to cornstarch but produces a slightly silkier texture. None of these will add the slight tang that cream of tartar brings, so taste your filling and add a pinch of salt or a squeeze of lemon juice if it needs sharpness.
When to use citrus juice or vinegar alone
If a recipe calls for cream of tartar mainly for flavor — to add brightness or tang to a cake or cookie — you can replace it with lemon juice, lime juice, or white vinegar. Use about one-half teaspoon of juice or vinegar for every one-quarter teaspoon of cream of tartar the recipe called for. This works well in sugar cookies, shortbread, or pound cakes where the tartness adds complexity without changing the texture.
Be aware that adding liquid changes the dough or batter slightly. If you're replacing cream of tartar with lemon juice in a dry dough, you may need to reduce another liquid ingredient (milk, water, or egg) by a small amount to keep the consistency right. Start by reducing it by one-quarter teaspoon and adjust as you mix.
Substitutes for specific baking situations
| Recipe type | Cream of tartar's role | Best replacement | Amount |
|---|---|---|---|
| Cookies, cakes with baking soda | Activates baking soda | Baking soda + lemon juice | 1/4 tsp baking soda + 1/2 tsp juice |
| Meringues, angel food cake | Stabilizes egg whites | Salt or lemon juice | Pinch of salt or 2–3 drops juice per egg white |
| Pie filling, sauce | Thickens | Cornstarch or arrowroot | Same amount as cream of tartar |
| Recipes with baking soda + cream of tartar | Leavening | Baking powder | Use amount of baking soda called for |
| Cookies, cakes for flavor | Adds tang | Lemon or vinegar | 1/2 tsp juice per 1/4 tsp cream of tartar |
Frequently Asked Questions
Can I use baking powder instead of cream of tartar and baking soda?
Yes, if the recipe calls for both. Use the amount of baking soda the recipe specifies, and skip the cream of tartar entirely. Baking powder contains both ingredients already mixed. This doesn't work if the recipe calls for cream of tartar alone without baking soda, because then you'd be adding baking soda unnecessarily.
What if I use vinegar instead of lemon juice with baking soda?
White vinegar works identically to lemon juice as an acid to set up baking soda. Use the same amount — one-half teaspoon of vinegar per one-quarter teaspoon of baking soda. The flavor difference is minimal in baked goods, though vinegar can leave a slight tang if you use too much. Apple cider vinegar works too but may add color to light-colored batters.
Does salt really work for whipping egg whites?
Yes. A pinch of salt lowers the pH of egg whites the same way cream of tartar does, helping them hold stiff peaks. You won't taste the salt in meringues or cakes. Use about one-eighth teaspoon per egg white. Lemon juice or vinegar also work and may be preferable if you're watching sodium intake.
Can I replace cream of tartar in a recipe that doesn't use baking soda?
It depends on why it's there. If it's for leavening alone, the recipe probably won't work well without it — most recipes pair it with baking soda. If it's for flavor or to stabilize egg whites, use lemon juice, vinegar, or salt instead. If you're unsure, check whether the recipe also lists baking soda; if not, the cream of tartar is likely there for flavor or texture, not rise.
Will my baked goods taste different if I use a substitute?
Slightly, depending on the substitute. Baking soda with lemon juice or vinegar will taste nearly identical to the original. Salt won't change flavor noticeably. Cornstarch or arrowroot won't affect taste. Lemon juice or vinegar used alone will add brightness, which may or may not be what you want. Taste a small test batch if flavor is important to you.