A fine white acidic powder crystallised from tartaric acid deposits in wine barrels. It stabilises whipped egg whites, prevents sugar syrups from crystallising, and acts as the acid half of baking powder.
What it does in a recipe: Dry acid — it lowers pH to strengthen egg foams, keeps sugar from recrystallising, and reacts with baking soda for lift. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Potassium bitartrate, Tartaric acid salt
4substitutes
3close matches
Acids & vinegarscategory
Quick answer
Lemon juice
1/2 tsp cream of tartar = 1/2 tsp lemon juice, when stabilising egg whites
All substitutes, best first
4 ways to replace cream of tartar
Lemon juice
Closest match
1/2 tsp cream of tartar = 1/2 tsp lemon juice, when stabilising egg whites
The stabilising effect comes from acidity lowering the pH of the whites so the proteins unfold and set into a firmer foam. Any comparable acid does that job.
MethodAdd it once the whites are foamy but before soft peaks form, as you would the powder.
Trade-offAdds a small amount of liquid, which very slightly softens a meringue. Negligible at these quantities.
1/2 tsp cream of tartar + 1/4 tsp bicarbonate of soda = 1 tsp baking powder (replace both, not just the cream of tartar)
In a baking context cream of tartar is the acid half of a leavening pair, not a stabiliser. Baking powder is that exact pair pre-mixed, so it replaces the whole system rather than one component.
MethodRemove the bicarbonate of soda from the recipe as well. Leaving it in alongside baking powder will give a soapy, metallic taste and too much rise.
Trade-offMost baking powders are double-acting, so some lift happens in the oven rather than all in the bowl. The crumb is usually indistinguishable.
Allergen checkSome baking powders use wheat starch as their filler rather than cornflour. Check the tin if you are baking gluten-free.
Omit it and beat gently
In a pinch
1/2 tsp cream of tartar = leave it out entirely, beating the whites in a spotlessly clean metal or glass bowl
Cream of tartar is insurance rather than a requirement. Whites will whip without it provided there is no trace of fat or yolk and the bowl is not plastic, which holds grease.
MethodWipe the bowl with a little lemon juice or vinegar and dry it before you start.
Trade-offThe foam is more fragile and more likely to weep or collapse, particularly in a pavlova or a soufflé that has to hold for a while.
Which substitute you want depends entirely on the job. Stabilising a meringue calls for lemon juice or vinegar; leavening a scone calls for baking powder and the removal of the bicarbonate of soda alongside it.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.