What is cream of tartar?
First, let’s break down just exactly what cream of tartar is and what purpose is serves. Cream of tartar forms as crystals (more glamorously known as “wine crystals) on the walls of wine barrels during the fermentation process. These crystals are then refined and crushed into the powdery substance that usually sits in your kitchen cabinet. In chemical terms, Potassium bitartrate helps stabilize egg whites, keeps sugar from crystallizing, and acts as a leavening agent for baked goods. Should you run out, replacing cream of tartar may seem daunting, but in actuality, there are a plethora of substitutes that you probably already have in your kitchen. All you need to do is figure out what purpose that sub needs to serve: to stabilize, inhibite crystallization, or leaven. So before you go harvesting your own wine diamonds, check out our list of 10 cream of tartar substitutes that are sure to save your recipe.
Best Cream of Tartar Substitutes
1. Lemon juice
Although lemon juice contains a zesty flavor that cream of tartar lacks, it works the same way to help achieve lofty beaten egg whites. ReaLemon Juice, $3, Walmart
2. Baking powder
Technically if you have baking powder, you do have the cream of tartar. It’s simply mixed with baking soda, so if your recipe calls for cream of tartar and baking soda, leave out the baking soda and substitute 1 teaspoon of baking powder for every 2/3 teaspoons of cream of tartar. Baking Powder, $1, Walmart
3. Buttermilk
Buttermilk can be used as a leavening agent, similar to cream of tartar. But because it is less acidic than lemon or vinegar, you’ll need to use a lot of it to replace the cream of tartar. Your best bet with this substitution is to use some leeway for recipe testing. Low-fat Buttermilk, $2, Walmart
4. Distilled vinegar
When you’re using cream of tartar to stabilize egg whites, vinegar makes for a decent substitution. For every 1/2 teaspoon of cream of tartar, use 1 teaspoon of vinegar. It’s important to know that vinegar may not be a good alternative for things like cakes, as it may change the texture and flavor of baked goods. Distilled White Vinegar, $1, Walmart
5. Yogurt
Very similar to buttermilk, yogurt can be used as a leavening agent in substitution of cream of tartar. You’ll want to thin it out with some milk, and use 1/2 for every 1/4 teaspoon of cream of tartar. Great Value Plain Yogurt, $2, Walmart
6. Corn syrup
Corn syrup helps prevent sugar from crystallizing, much like cream of tartar. Simply replace some of the sugar in your recipe with corn syrup and skip the cream of tartar for the desired effect. Karo Light Corn Syrup, $3, Walmart
7. Butter
The fat molecules in butter help to disrupt crystallization, making for a fine cream of tartar substitution. While there may be some trial and error in this ratio, one thing is known in kitchens across the world–the more butter, the better. Land O Lakes Butter, $3, Walmart
8. Copper bowl
Believe it or not, using a copper bowl makes for a decent substitution–just ask the French, they’ve been using this method for centuries! Molecular copper helps squeeze out air and water to create those lofty whipped eggs. Be warned, whites whipped in copper are known to take on a pinkish hue. Mauviel Copper Beating Bowl, $100, Williams-Sonoma
9. Silver bowl
A more expensive alternative is to whip your eggs in a silver bowl. We would only recommend this if you’re merengue is very, very, important, as this substitute seems to take a bigger tole on your wallet. Silver Plated Hand Hammered Bowl, $400, Scully and Scully
10. Leave it out
If you have no suitable replacement, don’t fret. In some recipes, you can simply omit the cream of tartar and while it may not be as fluffy or perfect as you’d like, it will still work and taste good. Check out…Best Butter SubstitutesBest Brown Sugar SubstitutesBest Heavy Cream Substitutes
