The best substitutes for cream of tartar depend on what you're making

Cream of tartar stabilizes egg whites, prevents sugar crystallization, and adds lift to baked goods. If you don't have it on hand, the right replacement depends on your recipe. For whipped egg whites, lemon juice or white vinegar works when ready and costs less. For baking, baking soda paired with an acid can replace both cream of tartar and baking powder. For candy and frosting, cornstarch prevents grittiness without changing flavor.

The substitutes are not interchangeable—using the wrong one will change your result. A meringue needs acid to stabilize the foam. A cake needs the right ratio of acid to base to rise properly. This guide walks you through which replacement works for which job, how much to use, and what to expect when you make the swap.

Key Takeaways

  • Lemon juice or white vinegar replaces cream of tartar in whipped egg whites at a 1:1 ratio by volume, and both work when ready without affecting taste.
  • Baking soda mixed with lemon juice or vinegar can replace both cream of tartar and baking powder in recipes that call for both separately.
  • Cornstarch prevents sugar from crystallizing in candy, frostings, and sauces, using the same amount as the cream of tartar you would have used.
  • Recipes that rely on cream of tartar for structure—like angel food cake or meringue—need an acid replacement; recipes that use it only for leavening can skip it entirely in a pinch.
  • Always measure your replacement carefully, because using too much acid can make baked goods taste sour or affect their texture.

Lemon juice or white vinegar for whipped egg whites

When you whip egg whites, you're trapping air bubbles in the protein. Cream of tartar stabilizes those bubbles so they don't collapse. Lemon juice and white vinegar do the same job by lowering the pH of the whites, which makes the proteins bond more tightly around each bubble.

Use 1/8 teaspoon of lemon juice or white vinegar for every egg white in your recipe. If a recipe calls for 4 egg whites and 1/4 teaspoon cream of tartar, use 4 egg whites and 1/2 teaspoon lemon juice or vinegar instead. The substitution is 1:1 by volume. Add the acid to the bowl before you start beating, and whip as you normally would. You'll reach stiff peaks at the same speed, and the foam will hold just as long.

Lemon juice is milder and won't change the flavor of sweet meringues or frostings. White vinegar is sharper and works better in recipes where a slight tang won't matter—like pavlova, where the sugar masks it. Both are pantry staples, so you likely have one already. Avoid apple cider vinegar or flavored vinegars; they'll leave a taste behind.

Baking soda plus an acid for leavening in baked goods

Many recipes call for both cream of tartar and baking soda. The cream of tartar is an acid, and the baking soda is a base—they react together to create the carbon dioxide that makes cakes and cookies rise. If you have baking soda but no cream of tartar, you can create the same reaction with lemon juice, vinegar, or buttermilk.

For every 1/2 teaspoon of baking soda in the recipe, use 1 teaspoon of lemon juice or white vinegar, or 1/2 cup of buttermilk. If the recipe already includes milk or another liquid, reduce that liquid by the amount of buttermilk you're adding. Mix the acid into the wet ingredients first, let it sit for 30 seconds so the reaction begins, then fold in the dry ingredients. Work quickly—the reaction starts when ready and will slow down once you stop mixing.

This swap works for quick breads, pancakes, biscuits, and cakes. It does not work for recipes that call for cream of tartar alone without baking soda, because you need the base (baking soda) to react with the acid. If a recipe lists only cream of tartar with no baking soda, you're using it for stability or texture, not leavening, and you'll need a different replacement.

Cornstarch for preventing sugar crystallization

In candy, frostings, and sauces, cream of tartar prevents sugar crystals from forming and making the mixture grainy. Cornstarch does the same job by absorbing moisture and interfering with crystal formation. Use the same amount of cornstarch as you would cream of tartar—if the recipe calls for 1/4 teaspoon cream of tartar, use 1/4 teaspoon cornstarch.

Mix the cornstarch into your dry ingredients before cooking, or whisk it into the sugar before you add liquid. Cornstarch won't change the flavor of your frosting or candy, and it won't affect the cooking time. The texture will be identical to what you'd get with cream of tartar. This swap works for royal icing, buttercream, fudge, and caramel sauce.

One limitation: cornstarch can leave a slight chalky taste if you use too much. Stick to the exact amount the recipe calls for. If you're doubling a recipe, measure carefully so you don't accidentally use twice as much cornstarch as you need.

Skipping cream of tartar entirely in some recipes

Not every recipe needs cream of tartar. If it's listed as an optional ingredient or if the recipe uses baking powder (which already contains an acid), you can often leave it out without a noticeable change. Cookies, brownies, and most cakes will bake fine without it.

The recipes where you cannot skip it are those that depend on it for structure: angel food cake, meringue cookies, divinity candy, and whipped cream. These recipes need the acid to stabilize the foam or prevent crystallization. If you don't have a replacement, these recipes won't turn out the way they're supposed to.

If a recipe calls for cream of tartar and you have none and no replacement, check whether the recipe also lists baking soda. If it does, you can make the acid-base reaction work with lemon juice or vinegar instead. If it doesn't, you'll need to find a different recipe or pick up cream of tartar from the grocery store—it's inexpensive and lasts for years.

Common mistakes when substituting

The most common error is using too much acid. A little goes a long way. If you add twice as much lemon juice as the recipe calls for cream of tartar, your baked goods will taste sour and may have a dense, tough crumb. Measure carefully and use the ratios listed above.

Another mistake is using the wrong replacement for the job. Cornstarch won't stabilize whipped egg whites—it will sink to the bottom. Lemon juice won't prevent sugar from crystallizing in candy. Baking soda without an acid won't leaven anything. Match the replacement to what the cream of tartar is doing in your specific recipe.

A third error is adding the replacement at the wrong time. If you're using baking soda and lemon juice, the reaction starts as soon as they touch. Mix them in, then get your batter into the oven quickly. If you let it sit, the bubbles will escape and your cake won't rise. For whipped egg whites, add the acid to the bowl before you start beating so it's distributed evenly.

Frequently Asked Questions

Can I use baking powder instead of cream of tartar?

Not as a direct swap. Baking powder already contains cream of tartar plus baking soda, so if you use baking powder, you'll be adding extra leavening and the recipe won't balance. However, if a recipe calls for cream of tartar and baking soda separately, you can sometimes replace both with baking powder—use about 3/4 teaspoon of baking powder for every 1/4 teaspoon cream of tartar plus 1/8 teaspoon baking soda. Test this on a small batch first.

What if I use apple cider vinegar instead of white vinegar?

Apple cider vinegar will work chemically, but it has a strong flavor that will show up in delicate recipes like meringue or angel food cake. Save it for recipes where the flavor won't matter, like quick breads or pancakes. White vinegar and lemon juice are better choices for anything sweet.

Does the type of lemon juice matter—fresh or bottled?

Fresh lemon juice works best because it's pure acid with no additives. Bottled lemon juice works too, but some brands contain preservatives that can affect flavor. If you use bottled, check the label to make sure it's 100 percent lemon juice with no added ingredients.

Can I use cream of tartar and a replacement together?

Yes. If you have a small amount of cream of tartar but not enough for the recipe, you can use what you have and make up the difference with lemon juice or vinegar. This is especially useful for large batches of meringue or angel food cake, where the amounts add up quickly.

Will my recipe taste different if I use a substitute?

Cornstarch and baking soda won't change the flavor. Lemon juice and vinegar might add a slight tang if you use too much, but at the correct ratio they're undetectable in sweet recipes. The texture and rise of your baked goods should be the same as with cream of tartar.