Cream of Tartar Substitutes for Meringues, Cookies, Frostings and More
Cream of tartar can be used in so many different ways. Here are some of its primary uses. Food additive. Cream of tartar is used as an additive in the food industry for the following purposes (1, 4):
Best Substitutes for Cream of Tartar You Can Find in Your Kitchen
You can also buy cream of tartar online — a 4-ounce bottle of Watkins Cream of Tartar is just $5.99 on Amazon. Using Cream Of Tartar In Baking. The stabilizing effect of cream of tartar makes it highly useful in baking. Just a pinch of cream of tartar can stabilize egg whites — even at high temperatures — in meringues, angel food cakes.
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You can use baking powder to replace cream of tartar in recipes that also contain baking soda. Substitute 1.5 teaspoons (6 grams) of baking powder for 1 teaspoon (3.5 grams) of cream of tartar. 4.
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You'll most commonly see cream of tartar in recipes that require whipping egg whites, where it's included to provide support. "Weak acids, such as cream of tartar, stabilize egg white foams by lowering pH, which increases the stability of the foam," explains Baker's Hotline Specialist David Binkley. This baking staple has more uses.
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There are a few cream of tartar substitutes you can use, such as: Vinegar or lemon juice. These ingredients work as a cream of tartar substitute because they provide a similar acidic and tangy flavor. For every 1/2 teaspoon of cream of tartar your recipe calls for, use one teaspoon of lemon juice or white vinegar.
Cream of Tartar Substitutes for Baking Cookies and Cups
Cream of tartar can help stabilize meringue so it keeps its volume. Cream of tartar is a common ingredient in many baked goods and desserts. It stabilizes whipped egg whites, prevents sugar from.
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The acid in cream of tartar can aid with everything from adding tangy flavor and lightness to baked goods to stabilizing egg whites for meringues, cakes, and soufflés. It's a powerful ingredient—you only need a small amount (usually somewhere between ¼ to 1 teaspoon) to make an impact. When you whip egg whites, it can be a delicate process.
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You can substitute lemon juice for cream of tartar when making meringues. The substitution ratio is 1:2 — for your recipe's measurement of cream of tartar, use double that amount of lemon juice.
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Cream of tartar can also be used to activate baking soda, leavening baked goods. In fact, some baking powder is made using cream of tartar. To make your own baking powder, combine cream of tartar and baking soda at a ratio of 2:1 (for example, 1 teaspoon cream of tartar + 1/2 teaspoon baking soda).
Cream of Tartar Substitutes for Baking Cookies and Cups
Simply dampen the area with water, apply a small amount of cream of tartar and scrub with a toothbrush. Then wash the piece of clothing as usual. Remove rust: When combined with baking soda and hydrogen peroxide, cream of tartar can help to reduce rust. Create a paste with the ingredients and apply it to rusted area for about an hour, then.
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Adding a little cream of tartar to a cup of milk can transform it into buttermilk in no time flat. Add 1 1/2 teaspoons of cream of tartar to a cup of milk, stir, and let it sit for five minutes before using.
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This also removes scratches on white bowls and plates caused by knives and forks. Copper polish: Add lemon juice in a 1:1 mixture. Rub on, rinse off. Poreclain sink, tub, toilet scrub: Add distilled white vinegar in a 1:1 solution. All-purpose scrub: Add distilled white vinegar in a 4:1 solution (i.e., 1 cup vinegar to 1/4 cup cream of tartar).
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Cream of tartar is an acid. As anyone who's made a science fair volcano knows, when an acid meets a base, whoosh! A foaming, fizzing eruption spews from the peak of papier-mâché Krakatoa.
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If your recipe needs your own baking powder and you do not have one, you can use a 2:1 ratio of cream of tartar to baking soda as a baking powder substitute. Cream of tartar is an acid and is added to cookie recipes, like snickerdoodle cookies, to react with the baking soda, a base, creating carbon dioxide (aka creating lift for your cookies).
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