What can I substitute for cream of tartar?

By Paulo de VriesLast verified 2026-05-204 sources~4 min readhigh consensus

Best cream of tartar substitutes: lemon juice (1/2 tsp per 1/4 tsp cream of tartar) · white vinegar (same ratio) · baking powder (replaces tartar+baking soda combos) · buttermilk (in baked goods only). Function depends on what the recipe needs — stabilizing egg whites, leavening, or crystallizing prevention.

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The full answer

Cream of tartar (potassium bitartrate) is a fine white powder from wine production. It serves multiple roles: stabilizing whipped egg whites, activating baking soda, preventing sugar crystallization, and acidifying. Substitutes vary in how well they replicate each function.

**Cream of tartar substitutes by function:**

**For stabilizing whipped egg whites (meringues, soufflés):** - **Lemon juice**: 1/2 teaspoon = 1/4 teaspoon cream of tartar - **White vinegar**: same ratio as lemon juice - **Cream of tartar OR no substitute**: works but less perfectly - Function: lowers pH, helps proteins denature into stable foam

**For activating baking soda (single-acting):** - **Buttermilk**: replaces both cream of tartar + part of liquid - **Lemon juice + milk**: makes instant buttermilk substitute (1 tbsp lemon + 1 cup milk) - **Yogurt + milk thinned**: similar - **Vinegar**: works but slightly different chemistry

**As replacement for double-acting baking powder:** - **Use 1 tsp baking powder = 1/4 tsp cream of tartar + 1/4 tsp baking soda** - For 1/4 tsp cream of tartar substitute = 1/2 tsp baking powder + omit baking soda - This is the inverse function

**For preventing sugar crystallization (caramel + candy):** - **Lemon juice**: 1/2 tsp = 1/4 tsp cream of tartar - **Light corn syrup**: 1 tablespoon per cup of sugar (alternative approach) - **No substitute**: works for skilled home cooks; just don't stir during caramelization

**For cookies + snickerdoodles (subtle flavor + texture):** - **No substitute**: cream of tartar provides distinctive snickerdoodle flavor; substitute makes it taste like a sugar cookie - Closest: buttermilk powder mixed with baking soda - Lemon zest can add brightness but not replace functionally

**By recipe application:**

**For angel food cake:** - Best: lemon juice (1.5 tsp = 3/4 tsp cream of tartar) - White vinegar works as substitute - Critical: stabilize egg whites; recipe depends on this

**For royal icing:** - Best: lemon juice (1/2 tsp = 1/4 tsp cream of tartar) - White vinegar works - Provides shine + texture

**For snickerdoodles:** - Best: there is no good substitute for the cream of tartar flavor - Can use baking powder + sugar coating, but flavor differs significantly

**For meringues + soufflés:** - Best: lemon juice (1/2 tsp = 1/4 tsp cream of tartar) - White vinegar identical function - Sometimes recipes use 1/4 tsp cornstarch INSTEAD of cream of tartar for stability (different mechanism)

**For caramel + candy making:** - Best: lemon juice (1/2 tsp = 1/4 tsp cream of tartar) - Light corn syrup as alternative crystallization-preventer - Glucose syrup works too

**For homemade baking powder (if you can't find it):** - 2 parts cream of tartar + 1 part baking soda = single-acting baking powder - If you ALSO can't find cream of tartar: use buttermilk + baking soda instead

**Don't:** - Substitute 1:1 — lemon juice/vinegar is much more acidic; use 2x amount instead of 1:1 - Skip cream of tartar in snickerdoodle recipes without expecting flavor change - Use balsamic vinegar (too sweet/syrupy) - Use red wine vinegar (colors meringues)

**Storage:** - Cream of tartar lasts years (essentially indefinite) sealed in pantry - Lemon juice + vinegar are fresh substitutes; ready when needed - No "expiration" concern for the substitute approach

**Where to buy:** - Most grocery stores: spice aisle - Lasts indefinitely sealed in cool dry place - $3-5 for a small jar that lasts months of home baking - If unavailable in your area, lemon juice is a perfectly adequate everyday substitute

**Conversion chart:**

| If recipe calls for... | Use... | |---|---| | 1/4 tsp cream of tartar | 1/2 tsp lemon juice or vinegar | | 1/2 tsp cream of tartar | 1 tsp lemon juice or vinegar | | 1 tsp cream of tartar | 2 tsp lemon juice or vinegar | | 1 tsp cream of tartar + 1 tsp baking soda | 1 tablespoon baking powder |

**Cross-reference:** see /pages/what-substitute-for/buttermilk for related substitution + /pages/how-long-does/sourdough-rise for related leavening science.

Most published references (Cook's Illustrated, J. Kenji López-Alt, King Arthur Baking, The Joy of Cooking) converge on lemon juice/vinegar (2× ratio) as the standard home substitute.

Time ranges by condition

Condition	Duration	Note
Lemon juice (stabilizing egg whites)	2x the amount (1/2 tsp = 1/4 tsp cream of tartar)	—
White vinegar	Same 2x ratio as lemon juice	—
Buttermilk	Replaces cream of tartar + part of liquid	—
Baking powder (combo replacement)	1 tsp baking powder = 1/4 tsp cream of tartar + 1/4 tsp soda	—
No substitute (for caramel)	Use light corn syrup or glucose syrup instead	—

What changes the time

Function in recipe. Egg-white stabilizer: lemon/vinegar work. Snickerdoodle flavor: no good substitute.
Acidity preserved. Cream of tartar pH ~3.9; lemon juice pH ~2.5 — need 2x volume to match
Volume needed. Small amounts (1/4-1/2 tsp typical); some substitutes might be too much volume
Flavor impact. Lemon juice adds slight citrus; vinegar more neutral; both noticeable in delicate recipes

Common questions

Is lemon juice a true cream of tartar substitute?

For stabilizing egg whites, royal icing, and acidifying baking soda: yes. For specific cream of tartar flavor (snickerdoodles): no. The chemical function is similar (both acids) but cream of tartar has its own subtle character that vinegar/lemon can't replicate.

Why is the ratio 2:1 for lemon juice/vinegar?

Lemon juice is much more acidic than cream of tartar. To match the acidifying effect (which is what most recipes need), you need 2 teaspoons of lemon juice or vinegar to equal 1 teaspoon of cream of tartar. Otherwise the substitute over-acidifies the dish.

What about baking powder + baking soda mix as substitute?

Yes — 1 teaspoon baking powder = 1/4 teaspoon cream of tartar + 1/4 teaspoon baking soda + 1/2 teaspoon cornstarch (mixed together). This works for the leavening function, not for snickerdoodle flavor or egg-white stabilization.

Sources

We cite primary research, expert practice, and authoritative reference. Higher-tier sources weighted heavier. See methodology.

Tier 1 · peer-reviewed / governmentalTier 2 · editorial referenceTier 3 · named practitioner

T2Cook's Illustrated baking ingredient testing — Tested substitutes across meringue, angel food cake, caramel
T3J. Kenji López-Alt, Serious Eats — Modern home reference with detailed substitution testing
T2King Arthur Baking ingredient guide — Authoritative reference for home-baker substitutions
T2The Joy of Cooking — Standard home reference with classical substitute ratios

Why this page existsThis page exists because “What can I substitute for cream of tartar?” is one of the recurring questions we measure across search queries + LLM crawls + reading depth. When enough asking accumulated, we wrote this answer with sources cited. The mechanism is the trust signal — see how it works.

What could change this answer

honest uncertainty

We don’t know your specific equipment, ingredient batch, or environment. This answer is the best directional estimate from cited sources. Here’s where it’s less certain:

4 factors shift the answer. Your specific function in recipe, acidity preserved, volume needed (and more) can move this estimate in either direction. The table below shows the documented ranges.
Range spans 5 documented conditions. Pick the row that matches your scenario; halfway between two rows is your best estimate. The widest condition you can imagine is the safer upper bound.
Treat as a directional starting point. Real-world equipment, ingredient batch, and ambient conditions cause natural variance the table cannot capture. Use sensory checks (sight, smell, touch, internal temperature when relevant) alongside this answer — not instead of it.
Backed by 4 cited sources — verify if precision matters. See the Sources section for primary references. Cross-check the cited materials when stakes are high: commercial production, food safety, allergens, dietary or medical considerations.
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Cite this page

de Vries, P. (2026). What can I substitute for cream of tartar?. AskedWell. Retrieved 2026-05-21, from https://askedwell.com/pages/what-substitute-for/cream-of-tartar

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Last verified: 2026-05-20 · Published 2026-05-20

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