Cream of tartar is a by-product from the manufacturing of wine. It is most commonly used to firm beaten egg whites in meringue and cookie recipes. At times there may be a need to find a quick replacement for cream of tartar, but substituting ingredients can alter the taste and texture of a recipe.
Recipes that call for baking soda and cream of tartar will need to have both ingredients removed if cream of tartar isn’t available. To substitute for the lack of both ingredients, use baking powder as a replacement. One teaspoon of baking powder equals 1/4 teaspoon of baking soda and 5/8 teaspoon cream of tartar.
Measure 2 teaspoons of lemon juice as a substitution for one teaspoon of cream of tartar.
Measure 2 teaspoons of white vinegar to replace one teaspoon of cream of tartar.
References and ResourcesWhats Cooking America: Cream of Tartar
All Recipes: Common Ingredient Substitutions