6 Versatile Pantry Swaps When Cream of Tartar Runs Out

Cream of tartar plays an essential role in baking, helping stabilize egg whites and activate leavening agents.

Running low on cream of tartar can be frustrating, but several alternatives can serve similar purposes effectively.

Ingredients like lemon juice, white vinegar, and baking powder offer acidic properties that mimic cream of tartar's function.

Each substitute impacts recipes slightly differently, so understanding their specific effects is key to success.

These six cream of tartar alternatives provide practical solutions for meringues, cakes, and cookies.

Experimenting with these options can maintain your baked goods’ texture and rise.

Learn how to use these easy swaps to keep your baking on track.

Cream of Tartar and Its Role in Cooking

Cream of tartar is a fine, powdery acid (also known as potassium bitartrate) that’s a trusty helper in your kitchen toolkit, especially when working with egg whites or sugar.

A small pinch whipped into egg whites makes them fluffier and more stable, perfect for meringues or soufflés, while stirring it into sugar syrups prevents unwanted grittiness by keeping sugar crystals from forming.

It also teams up with baking soda to create homemade baking powder, giving cakes and cookies their lift. Even though it seems like a tiny ingredient, cream of tartar quietly keeps textures smooth and baked goods light.

What to Substitute Cream of Tarter

Cream of tartar substitutes keep meringues fluffy, stabilize egg whites, and add acidity to baking. Several common kitchen staples can serve this purpose. Explore the right options for your needs.

Baking Powder

Baking powder is a top substitute for cream of tartar when your recipe already includes baking soda.

The combination works wonderfully in cakes and cookies because baking powder actually contains cream of tartar mixed with baking soda, just in different proportions.

Many home bakers prefer this swap since baking powder is commonly found in most kitchens and performs reliably in both baked goods and frostings.

For best results, simply use 1.5 teaspoons of baking powder to replace each teaspoon of cream of tartar called for in your recipe.

This substitution maintains the needed acidity while ensuring your treats still rise properly and maintain their expected texture.

White Vinegar

Cream of tartar's acidic properties make it a valuable baking ingredient, though white vinegar can serve as a handy substitute in many recipes.

For the best results, simply double the amount when making this swap - one teaspoon of cream of tartar equals two teaspoons of white vinegar.

This substitution works wonderfully in recipes like souffles or when stabilizing egg whites for meringues.

The drawback comes when using vinegar in delicate items like frosting, where its strong flavor might clash with sweet elements.

Most home bakers appreciate having this alternative readily available in their kitchen cabinets when cream of tartar runs out unexpectedly.

Recipes needing just a hint of acidity benefit most from this simple pantry hack.

Lemon Juice

Lemon juice stands out as a top-notch alternative to cream of tartar due to its similar acidic properties, helping create chewy cookies and stable egg whites in your baking projects.

The tangy citrus flavor adds a pleasant twist that most people prefer over vinegar's sharp taste when making delicious treats at home.

For best results, simply use 2 teaspoons of fresh lemon juice to replace each teaspoon of cream of tartar called for in recipes.

This natural substitute also prevents sugar crystallization in frostings, making it perfect for decorating cakes and cupcakes.

Lemons are usually easier to find in grocery stores than cream of tartar, saving you an extra trip when inspiration strikes for spontaneous baking.

Buttermilk

Buttermilk is an excellent substitute for cream of tartar since both share similar acidity levels and chemical compositions.

The main difference lies in their physical states - buttermilk being liquid while cream of tartar comes in powder form.

For optimal results when making this swap, you should reduce other liquids in your recipe by the same amount of buttermilk added.

Most recipes requiring 1/4 teaspoon of cream of tartar can be replaced with 1/2 cup of buttermilk, though this ratio might need adjustments depending on what you're baking.

This substitution works particularly well in cakes and cookies where the tangy flavor complements sweet ingredients.

Many home bakers prefer this option because buttermilk is often already available in their refrigerator.

Yogurt

Substituting cream of tartar with yogurt offers a practical solution when you're in the middle of baking without this key ingredient.

Yogurt contains similar acidity levels that activate in the oven just like cream of tartar does in your favorite recipes.

The substitution process requires thinning plain yogurt with milk or water until it reaches a pourable consistency, similar to buttermilk.

For best results, replace 1/4 teaspoon of cream of tartar with 1/2 cup of this thinned yogurt mixture in your recipe.

Remember to reduce other liquids by an equal amount to maintain the proper batter consistency and prevent it from becoming too runny.

This simple swap works especially well in cakes and other baked goods where cream of tartar helps create structure and stability.

Corn Syrup

Corn syrup is an excellent substitute in frostings because it prevents sugar crystals from forming, similar to how cream of tartar works in recipes.

Many bakers prefer using this trick when making smooth buttercream or royal icing for their desserts.

For best results, replace about a quarter of the granulated sugar with corn syrup- so when a recipe calls for one cup of sugar, try using three-quarters cup sugar and one-quarter cup corn syrup instead.

This simple adjustment creates silkier frostings that spread more easily and maintain their texture longer.

While corn syrup works wonders in frostings, it's not ideal for cakes and cookies since it changes their structure and texture too dramatically.

How to Substitute Cream of Tartar in Different Recipes

Even without cream of tartar on hand, you can still keep your recipes on track with these tips.

In Meringues and Whipped Egg Whites

When you don’t have cream of tartar on hand, a squeeze of fresh lemon juice or a dash of white vinegar can step in to stabilize egg whites and help them reach those stiff, glossy peaks.

Just add the acid right before whipping, and you’ll still get that sturdy, airy structure perfect for meringues, macarons, or soufflés.

In Baking Powder Replacements

If a recipe calls for cream of tartar plus baking soda, you can swap both with an equal amount of your favorite store-bought baking powder. It already combines acid and base, so it’ll give your cakes and cookies the lift they need, just skip the extra cream of tartar and soda.

In Frosting and Icing Recipes

When making royal icing or buttercream that relies on cream of tartar for smoothness and stability, a little corn syrup or a touch of lemon juice can help keep your icing from weeping and give it a glossy finish.

Stir it in during mixing to maintain that perfect spreadable consistency.

In Preventing Sugar Crystallization

To stop sugar from seizing up in syrups, caramels, or candy, replace cream of tartar with a few drops of lemon juice or a pinch of citric acid.

The mild acidity breaks down sucrose and keeps your sugar syrup silky-smooth instead of gritty.

Homemade Cream of Tartar Substitute

When you’re fresh out of cream of tartar, these quick DIY swaps have you covered:

1. Lemon Juice or Vinegar Splash

For stabilizing egg whites or preventing sugar crystals, swap each teaspoon of cream of tartar with about a half-teaspoon of fresh lemon juice or white vinegar. Add it right before whipping or while heating your sugar syrup to keep everything smooth and peaks firm.

2. Homemade Baking Powder Mix

In recipes that call for both cream of tartar and baking soda, you can replace them together by using about three times as much baking powder as the baking soda amount. Simply leave out the cream of tartar and soda, use the baking powder, and you’ll still get good lift in cakes, cookies, and quick breads.

Storage Tips for Homemade Cream of Tartar Substitute

• Store homemade acidic liquids (lemon juice or vinegar mixtures) in a sealed jar in the refrigerator, and use within a week for best potency.
• Keep any dry baking powder–style blends in an airtight container at room temperature, away from heat and moisture, and use within 6 months.
• Always label your containers with the date so you know when to refresh your substitutes.