How to Substitute Cream of Tartar

Cream of Tartar

The Spruce / Erin Huffstetler 


  1. To stabilize egg whites, when whipping them for meringue: Cream of tartar is the ingredient that helps meringue maintain its high peaks, even after a trip through the oven. 
  2. To act as a leavening agent: In cookies, pancakes and other yeast-free baked goods combine cream of tartar with baking soda, and you get a chemical reaction that makes your treats fluffier.
  3. To prevent the sugar from crystallizing: In frostings, icings, and syrups using cream of tartar results in a creamier texture.
Cream of Tartar Substitutes
 The Spruce / Elnora Turner

Cream of Tartar Substitutes


  • Beating egg whites: Use an equal amount of white vinegar or lemon juice, or omit the cream of tartar from the recipe entirely
  • As a leavening agent: Replace the baking soda and the cream of tartar called for in the recipe with baking powder. Use one teaspoon of baking powder to replace 1/3 tsp of baking soda and 2/3 tsp of cream of tartar. Since baking powder is just a mix of cream of tartar and baking soda, this substitution won't change your recipe at all.

Note: While these substitutions will give you good results, the finished product might still come out a bit different than you're used to. Expect subtle changes in texture and appearance. That's just the nature of a substitute.

Whether Cream of Tartar Goes Bad

As long as you keep your cream of tartar in an air-tight container, away from heat sources, it should keep indefinitely. So, don't sweat it if the container in your pantry is so old you don't even remember when you bought it. Just dust it off, and put it back into service. Other baking ingredients, like baking powder, do have a shelf life.