Updated 1 August 2026 · Written by Sofia Romano
The best cream of tartar substitute depends on its role. To stabilize egg whites, use an equal amount of lemon juice or white vinegar. When it is paired with baking soda for leavening, use baking powder instead, which already contains the acid. In some recipes you can simply leave it out.
For egg whites: swap cream of tartar for equal lemon juice or vinegar. For leavening: use baking powder instead.
Match the Substitute to the Job
- Stabilizing egg whites or whipped cream: use an equal amount of lemon juice or white vinegar.
- Leavening (with baking soda): replace both with baking powder, which has its own acid.
- In some cookies and syrups, cream of tartar can be omitted with little change.
Why It Is Used
Cream of tartar is an acid that stabilizes beaten egg whites and reacts with baking soda to leaven. Understanding that role tells you which swap fits; see how leaveners work in baking soda vs baking powder. Measure precisely with measuring spoons.
Frequently Asked Questions
What can I use instead of cream of tartar for meringue?
Use an equal amount of lemon juice or white vinegar. The acid stabilizes the egg whites just as cream of tartar does.
Can I skip cream of tartar?
Sometimes. In recipes where it only fine-tunes texture, it can be left out, but for meringues and snickerdoodles it has a real effect.
