Out of Cream of Tartar? These Substitutes Get the Job Done

If you find yourself out of cream of tartar and need a substitute for stabilizing egg whites, you can use white vinegar. The general substitution ratio is about 1/2 teaspoon of white vinegar per egg white. Keep in mind that vinegar has a stronger flavor than cream of tartar, so it might slightly affect the taste of the final product.

It's important to note that this substitution is not ideal for all recipes, especially those where the cream of tartar contributes to the texture or chemical reactions in a specific way. In some cases, you might need to adjust the overall acidity level of your recipe if you are substituting white vinegar for cream of tartar.

Lemon Juice is another substitute that can be used particularly when stabilizing egg whites. Like cream of tartar, lemon juice is acidic, and it can help create a stable foam when beating egg whites. The general substitution ratio is about 1/2 teaspoon of lemon juice per egg white.

While used in baking, the use of lemon juice results in well-risen and flavorful items such as pancakes, cakes, or quick breads. It can also be used to stabilize egg whites and to prevent sugar crystallization, like in syrups or candies.

In the case of lemon juice also, it becomes important to note that the citrusy flavor may not be favorable for many recipes. You might want to consider this aspect before using lemon juice as a substitute.

Related: Lemon Juice Substitutes You Might Have In Your Fridge

Baking powder is a leavening agent that typically contains a combination of an acid (usually cream of tartar) and a base (usually baking soda). As a substitute, if your recipe calls for 1/2 teaspoon of cream of tartar, you can use 1.5 teaspoons of baking powder instead.

The acid component present can effectively contribute to the stabilization of egg whites making it a perfect substitute for the cream of tartar. This substitution not only helps maintain the desired volume and texture but also ensures a similar leavening effect. 

Sour milk contains lactic acid, which can mimic the acidic properties of cream of tartar. So, sour milk can serve as a substitute for cream of tartar and contribute to the desired texture and volume in certain baking scenarios. The general substitution ratio is approximately 1 to 2 tablespoons of sour milk for every 1/2 teaspoon of cream of tartar.

Apart from baking, sour milk also provides stability to egg whites in meringues and contributes a tangy flavor in frostings or sauces. Sour milk however may introduce a subtle tanginess to the flavor of the final product. Additionally, be cautious with the liquid content in your recipe, as sour milk adds moisture.

Buttermilk is naturally acidic and contains lactic acid like in sour milk, which mirrors the acidifying properties of cream of tartar. The recommended substitution ratio is about 1 to 2 tablespoons of buttermilk or 1 to 2 teaspoons of buttermilk powder for every 1/2 teaspoon of cream of tartar.

Buttermilk powder is essentially the dehydrated form of buttermilk. So, in certain recipes, buttermilk powder may be considered better than liquid buttermilk when it comes to managing moisture content.

Also Read: 15 Buttermilk Replacement That Tastes The Same

Renowned for its natural acidity, plain yogurt seamlessly replicates the acidifying properties of cream of tartar, making it an effective alternative in recipes that demand such characteristics.

The suggested substitution ratio, typically around 1 to 2 tablespoons of plain yogurt for every 1/2 teaspoon of cream of tartar, ensures a balance of acidity and moisture.

Yogurt can replace the cream of tartar in baking, offering leavening in items like pancakes and quick breads. Additionally, it provides stability and a subtle tang when used in whipped cream, frostings, and marinades for meats. To decide if it's proper for your recipe, make sure the tanginess and the moisture content of the yogurt won't bother the final meal.

Tartaric acid is a natural acid found in various fruits, particularly in grapes. In the context of substituting for cream of tartar, tartaric acid can be a suitable alternative, as cream of tartar is actually derived from tartaric acid. Generally, 1/4 teaspoon of tartaric acid is used for every 1/2 teaspoon of cream of tartar.

As the primary acid found in cream of tartar, tartaric acid naturally mirrors the acidifying properties that contribute to stabilizing whipped egg whites and promoting leavening in baking. Furthermore, tartaric acid imparts a clean acidity to dishes.

Citric acid proves to be a noteworthy substitute for the cream of tartar. Renowned for its naturally occurring acidity found in citrus fruits, citric acid serves as an effective acidifying agent in culinary endeavors. Approximately 1/4 teaspoon of citric acid can be used as an alternative for every 1/2 teaspoon of cream of tartar.

The concentrated nature of citric acid necessitates careful measurement, allowing for a gradual adjustment based on the specific requirements of the recipe. While providing the desired acidity for stabilizing whipped egg whites or promoting leavening in baking, citric acid also imparts a subtle citrus note to dishes which may or may not be favorable for the recipes.

Kefir has a natural tanginess and mild acidity. Its versatility makes it a suitable alternative in recipes where a subtle tang and added moisture enhance the desired characteristics. If your recipe calls for 1/2 teaspoon of cream of tartar, you can try using 1/2 teaspoon of kefir.

Kefir can be a substitute for cream of tartar in recipes requiring leavening, like in baking. Also, it imparts stability to whipped cream or frostings, offering a distinct tangy flavor. While using kefir as a substitute, you may need to reduce other liquid ingredients in your recipe to maintain the overall consistency.

Also read: Top Mayo Substitutes When You're Out of the Real Deal

Unsweetened applesauce can be a reasonable substitute for cream of tartar as it brings natural sweetness and a mild acidity to the recipe. However, it lacks the stabilizing properties that cream of tartar provides for whipped egg whites. The general substitution ratio is approximately 1 to 2 tablespoons of unsweetened applesauce for every 1/2 teaspoon of cream of tartar.

Particularly well-suited for various baking applications, unsweetened applesauce proves valuable in recipes such as cakes, muffins, and quick breads. Its moisture-retaining properties contribute to a soft and moist texture, while the mild acidity imparts a gentle tang that mirrors the effects of cream of tartar.

While Arrowroot Powder or cornstarch may not be a direct substitute, they can offer certain textural benefits in specific recipes, such as providing thickness and stability. However, they won't provide the same leavening or stabilizing effects that cream of tartar imparts to recipes like whipped egg whites.

When stabilizing egg whites, such as in meringues or soufflés, you can use a small amount (about 1/8 teaspoon per egg white) of either arrowroot powder or cornstarch to assist in achieving a stable foam.

Additionally, when recipes call for cream of tartar to prevent sugar crystallization, particularly in syrups, jams, or candies, arrowroot powder can be a suitable alternative. Use an equal amount of arrowroot powder as the recipe indicates for cream of tartar.

Combine milk with a small amount of lemon juice or white vinegar to create acidulated milk, which can be used as a substitute for cream of tartar. When a recipe calls for cream of tartar, you can often use acidulated milk in a 1:1 ratio. 

This acidified milk not only imparts a subtle tanginess but also introduces acidity to recipes. As a perfect substitute, acidulated milk is versatile, providing the necessary acid for leavening and stabilizing whipped egg whites in baking.

Lastly, it's important to note that the choice of a substitute depends on the specific role of cream of tartar in the recipe. Experimenting with these alternatives can help achieve the desired results when this versatile ingredient is not readily available.