Substitutes for cream of tartar

Cream of tartar substitutes

Cream of tartar is a dry acid that steadies whipped egg whites and reacts with baking soda. Lemon juice or white vinegar does the same job.

What cream of tartar does

A dry acid that stabilizes whipped egg whites for meringues and cakes, keeps sugar from crystallizing, and activates baking soda.

Quick reference

SubstituteAmount
Lemon juice Sources vary2 tsp lemon juiceper 1 tsp cream of tartar
White vinegar Sources vary2 tsp white vinegarper 1 tsp cream of tartar

When the substitute matters

  • Meringue and whipped whites: lemon juice or white vinegar, beaten in at the start.
  • Lemon bakes: lemon juice adds to the flavour.
  • Vanilla bakes: vinegar can leave a sharp note.

The substitutes, in detail

Lemon juice

Amount: 2 tsp lemon juice per 1 tsp cream of tartar

Sources vary

Food Network, America's Test Kitchen (¼ tsp per egg white) and Ricardo use about twice as much lemon juice as cream of tartar. Colorado State, North Dakota State and Illinois Extension use three times as much (1½ tsp per ½ tsp). Hershey's says 1:1.

  1. Beat the lemon juice into the egg whites at the start of whipping.

Best for

  • meringue
  • whipped egg whites
  • lemon bakes

What changes

Stabilizes egg whites almost as well; lemon adds a little flavour.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: Food Network·Food Network·Cook's Illustrated·Ricardo·University of Illinois Extension·Hershey's

White vinegar

Amount: 2 tsp white vinegar per 1 tsp cream of tartar

Sources vary

Same ratios as lemon juice: twice the amount (Food Network, The Spice House, America's Test Kitchen), three times (extension charts) or equal (Hershey's).

  1. Beat the vinegar into the egg whites at the start of whipping.

Best for

  • meringue
  • soufflés
  • whipped egg whites

Not for

  • delicate vanilla bakes where the sharpness shows

What changes

Stabilizes egg whites about as well as lemon juice; can add a faint sharp note.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: Food Network·The Spice House·Cook's Illustrated·North Dakota State University Extension

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages