Substitute for Cream of Tartar: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitute for cream of tartar depends on its purpose in a recipe. For whipping egg whites, use 1 teaspoon of lemon juice or white vinegar for every 1/2 teaspoon of cream of tartar. If the cream of tartar is used for leavening with baking soda, baking powder is a better choice.

Cream of tartar is a dry acid, scientifically known as potassium bitartrate. It performs three main jobs in cooking: it helps create stable, voluminous whipped egg whites; it activates baking soda to make baked goods rise; and it prevents sugar from crystallizing in candies and frostings. Choosing the correct replacement is key for the intended result.

Substitutes for cream of tartar (per 1/2 teaspoon)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Cream of tartar is an acid (potassium bitartrate); its jobs are stabilizing whites, activating baking soda and preventing sugar crystals
• Snickerdoodles made with baking powder taste a little less tangy

How to choose the right cream of tartar substitute

To find the right substitute, first identify the role of cream of tartar in your recipe. It is an acid, and its replacement must also be an acid that can perform the same function. Its job is different in a meringue than it is in a cookie.

When a recipe calls for whipping egg whites, such as for an angel food cake or meringue, cream of tartar provides the acidity needed to strengthen the protein network in the whites. This allows them to hold more air and create a stable, lofty foam that is less likely to collapse. In this case, another acid like lemon juice or white vinegar is an effective replacement.

In recipes like snickerdoodles or biscuits, cream of tartar is often paired with baking soda. Together, these two ingredients create a chemical reaction that produces carbon dioxide gas, which leavens the dough and makes it rise. For this purpose, baking powder is a good substitute because it already contains both an acid and baking soda.

For cooked sugar syrups, candy, or frostings, cream of tartar is used to stop large sugar crystals from forming, which keeps the final product smooth. A small amount of an acidic ingredient like corn syrup or lemon juice can achieve a similar result.

Substitutions by recipe type

• For Meringue and Angel Food Cake: When whipping egg whites, the goal is stabilization. Use 1 teaspoon of lemon juice or white vinegar to replace 1/2 teaspoon of cream of tartar. The acid in the juice or vinegar performs the same function, helping the egg whites whip up to a greater volume and remain firm.
• For Snickerdoodles and Biscuits: In recipes that use both baking soda and cream of tartar for leavening, you can use baking powder. Replace 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar with 1 teaspoon of baking powder. It is important to leave out the baking soda and cream of tartar that the baking powder replaces.
• For Candy, Syrups, and Frosting: To prevent sugar crystallization, add a small amount of corn syrup or lemon juice to the mixture as it cooks. These ingredients interfere with the formation of sugar crystals, which helps create a smooth texture in the final product.

What changes when you use a substitute

Using a substitute for cream of tartar can introduce small changes to the final taste and texture of your food. While these swaps work, the results may not be identical to the original recipe.

When using lemon juice or white vinegar in place of cream of tartar for egg whites, you might notice a slight flavor from the substitute. The amount is small, so the taste is often subtle, but it may be detectable in delicate preparations like plain meringue.

If you use baking powder in a recipe like snickerdoodles, the characteristic tangy flavor provided by the cream of tartar will be less pronounced. The cookies will still rise properly, but they will have a milder flavor. Baking powder is a complete leavening agent, so it is a simple and effective swap that primarily affects the tanginess.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.