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But if you donât have it in your pantry and your recipe calls for it, just substitute fresh lemon juice or white vinegar for the cream of tartar. For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar. If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice. And for the whipping egg whites? Add 1/2 teaspoon lemon juice per egg white.
Can be used without doctoring. Can touch up tanginess by adding a few drops of lemon juice. Same with adding a touch of dry or fresh tarragon. I have used it with salted or unsalted butter. I recommend whole milk, but also have done it with 1% & 2 %. Mistakenly used heavy whipping cream one time--not good---sludge.:) Can make 1-2 days ahead and rewarm.Add a wee bit of milk if the rewarming process makes it seem to thick, and whip for a bit.I have rewarmed in the microwave, but I think the stove is better.an be used without doctoring. Can touch up tanginess by adding a few drops of lemon juice. Same with adding a touch of dry or fresh tarragon. I have used it with salted or unsalted butter. I recommend whole milk, but also have done it with 1% & 2 %. Mistakenly used heavy whipping cream one time--not good---sludge.