Cream of Tartar Substitutes for Baking – Top Swaps
The best substitute for cream of tartar is Lemon Juice at a 1 tsp cream of tartar = 2 tsp lemon juice ratio. It works best for activating baking soda, snickerdoodles, sugar cookies. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Lemon Juice
1 tsp cream of tartar = 2 tsp lemon juice
Provides acidity to activate baking soda. Adds a small amount of liquid-reduce other liquids slightly if needed.
What are the other substitutes for cream of tartar?
White Vinegar
1 tsp cream of tartar = 2 tsp white vinegar
Provides the same acidic function. The vinegar taste bakes off. Use distilled white vinegar for the most neutral flavor.
Baking Powder (replace baking soda + cream of tartar)
1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp baking powder
If the recipe uses both baking soda and cream of tartar, simply replace the pair with baking powder.
Yogurt
1 tsp cream of tartar = 1/2 cup yogurt (reduce other liquid by 1/2 cup)
Yogurt's natural acidity activates baking soda. Adds moisture and tenderness. Adjust other liquids in the recipe.
Buttermilk
1 tsp cream of tartar = 1/2 cup buttermilk (reduce other liquid by 1/2 cup)
Like yogurt, buttermilk provides natural acidity. Replace an equal amount of milk or other liquid in the recipe.
What should you know before substituting cream of tartar?
For stabilizing whipped egg whites (meringue), cream of tartar is uniquely effective. Lemon juice is the best substitute for this purpose-add 1/2 tsp per 2-3 egg whites. Cream of tartar also prevents sugar syrups from crystallizing.
How do you substitute cream of tartar in a recipe?
Potassium bitartrate, an acidic byproduct of winemaking used to stabilize egg whites, prevent sugar crystallization, and activate baking soda.
The best substitute for cream of tartar depends on what role it plays in your recipe. Our top recommendation is Lemon Juice (1 tsp cream of tartar = 2 tsp lemon juice), which works well for activating baking soda, snickerdoodles, sugar cookies.
If you need a different option, White Vinegar (1 tsp cream of tartar = 2 tsp white vinegar) is another reliable choice. Provides the same acidic function. The vinegar taste bakes off. Use distilled white vinegar for the most neutral flavor.
When substituting cream of tartar, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central. See our testing methodology for details.
What can you use instead of cream of tartar in specific recipes?
Cream of Tartar in Meringue
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Cream of Tartar in Snickerdoodles
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Cream of Tartar in Whipped Cream
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Cream of Tartar in Macarons
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Cream of Tartar in Cookies
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Frequently Asked Questions
What does cream of tartar do in baking?
Cream of tartar activates baking soda for leavening, stabilizes whipped egg whites for meringue, prevents sugar crystallization in candy, and gives snickerdoodles their signature tang.
Can I make snickerdoodles without cream of tartar?
Use 2 teaspoons lemon juice per 1 teaspoon cream of tartar. Alternatively, replace the baking soda and cream of tartar with baking powder, though the cookies will have less tang.
Is cream of tartar the same as tartar sauce?
No. Cream of tartar is a dry, acidic powder used in baking. Tartar sauce is a condiment made from mayonnaise, pickles, and herbs served with seafood. They are completely unrelated.