Cream of Tartar Substitute — Ultimate List of Top 5 Options


Cream of tartar is a baker’s dream ingredient. It’s found in numerous recipes. While many of these are baking recipes, cream of tartar’s uses are quite extensive. But the most common use for cream of tartar is as a raising agent for baked goods.

It’s among the best options to stabilize eggs and cream when whipped. Many of us have played with whipped eggs at some point, so we know how sensitive they can be!

For your cupcake frosting, cream of tartar provides a creamier texture. It’ll also prevent sugar syrups from crystallizing, improving the overall look of your desserts. A pinch of cream of tartar can help vegetables retain their color when boiling.

Aside from the kitchen, some use it as an ant repellent to make play-dough and for cleaning stubborn stains. But what exactly is the cream of tartar made of? Well here’s a brief explanation:

Cream of Tartar Substitutes
Tins, early to mid 20th century, most visibly one from Folger’s Golden Gate Cream Tartar, Edmonds Historical Museum, Edmonds, Washington, USA. Photo: Joe Mabel CC BY-SA 3.0. / Background, elements & logo added.

What is Cream of Tartar?

Cream of tartar is scientifically known as potassium bitartrate or potassium hydrogen tartrate. It’s made during the process of wine fermentation.

Potassium bitartrate crystallizes in the barrels of wine. These “wine diamonds” are then purified into a white powder.

The first cream of tartar was discovered in a wine barrel in Iran. Jean-Baptist Biot discovered the physical properties of potassium bicarbonate. It was the French who first started using it for cooking in the mid 19th century.

Cream of tartar isn’t used for its flavor. You may notice a nice tangy flavor because of its acidic properties. But you must be careful not to overuse it — It can make a delicious recipe too bitter.

And despite being very high in potassium, cream of tartar also has some surprising health benefits. Most interestingly, it can be used by those who want to quit smoking. That’s because the combination of orange juice and cream of tartar makes cigarettes taste awful.

But the problem is, not everyone has this powder in their kitchen cupboards. Perhaps you don’t want to buy it just to try out a recipe. And it’s also rather expensive, compared to certain alternatives. Even with Amazon’s low prices, it can still cost a bit for a small pot.

So to better understand how to substitute the cream of tartar, you need to know how it works. Essentially, it’s an acidic powder. When it’s mixed with wet ingredients, a chemical reaction takes place. Carbon dioxide is formed, leaving lots of air bubbles in the food. The more air bubbles, the lighter the baked goods.

For whatever reason, if you don’t have this ingredient at the moment, then here’s a list of the best cream of tartar substitutes:

Top 5 Cream of Tartar Substitutes

1. Vinegar

Around 5000 BC, vinegar was known in Babylonian scrolls as “poor man’s wine”. It was found in Egyptian urns from around 3000 BC. Also, the bible mentions Roman legionnaires offering vinegar to Christ before his crucifixion.


Today, it is used for cooking, pickling, and medicine. Most salad vinaigrette’s (as you would assume by the name) require one type of vinegar. With higher acidity levels (around 20%), it’s used in agriculture.

Vinegar is a key ingredient for recipes all over the world. It’s more popular in European and Asian cuisine. And because of this, it’s quite hard to imagine a home without one variety of vinegar.

There are so many different types of vinegar, each with individual aspects. You certainly can’t replace cream of tartar with any old vinegar. So the 2 vinegar replacements we will look at are white vinegar and white wine vinegar.

White vinegar is made from distilled grain, most frequently corn. It has a higher level of acidity than white wine vinegar, at 5 to 8%. Also, it tastes quite sour.

White wine vinegar is made from quality white wine, such as pinot gris or champagne. The wine or champagne is aged in wooden barrels for up to 2 years. While the process seems familiar to that of the cream of tartar, it’s not an exact substitute. White wine vinegar has an acidity level of about 5%. Its taste is softer and almost fruity.

Both of these vinegars can be used as a rising agent. Its acidity levels are high enough to cause the release of carbon dioxide. Though there’s also a significant difference in taste. And here are 2 recipes where you can use vinegar to replace cream of tartar:

Chocolate Cupcakes

  • 150 grams of butter
  • 150 grams of sugar
  • 75 grams of plain flour
  • 75 grams of chocolate powder
  • 3 eggs
  • ¼ teaspoon soda bicarbonate
  • 1 tablespoon of white wine vinegar

Most bakers opt to put all ingredients together and mix them into a batter. Others choose to cream together butter and sugar before whisking the eggs with white wine vinegar. Flour, chocolate powder, and soda bicarbonate can be mixed at this point, finally adding the 3 mixtures together.

Cupcakes should be cooked in a preheated oven at 180°C for 20 minutes. And to get the fluffiest cupcakes, don’t open the oven while they’re still cooking.

Acidic white wine vinegar combined with soda bicarbonate will create tiny air bubbles in the cupcakes. They will rise to perfection. White wine vinegar will add a hint of fruitiness that will pair very well with chocolate.


  • 1 cup of butter
  • 1 cup of sugar
  • 1½ cups of plain flour
  • 1 teaspoon of white vinegar
  • 1 teaspoon of baking soda

Cookies are less delicate than cupcakes, so there’s no need to measure or mix ingredients separately. They need to be baked in a preheated oven at 170°C for 18 to 20 minutes.

Wine vinegar in this recipe will add the right amount of air to make light cookies. It’ll also help the cookies to have a nice crisp coating. Plus, the small amount used won’t leave a sour taste.

White vinegar is an excellent substitute for cream of tartar when you need to stabilize egg whites. It’ll prevent the loss of air bubbles in the whites. To replace cream of tartar with white vinegar in whisked eggs, you can use a 1:1 ratio.

But in most cases, you can use the 1:2 ratio. For example, if a recipe requires 1 teaspoon of cream of tartar, then use 2 teaspoons of white vinegar. Also, you may want to add 3 teaspoons of white wine vinegar to compensate for lower acid levels.

And there are recipes that use red wine vinegar for cookies. This all depends on the flavor you hope to achieve. Red wine vinegar has a sharper bite to it.

You’ll appreciate the health benefits of white vinegar. Studies have shown that consuming white vinegar may reduce blood sugar levels and insulin levels. More studies were conducted on the intake of white vinegar and weight loss. These indicate that it can help you feel fuller for longer, reducing your calorie intake.

Other tests show white vinegar reduces cholesterol. Nevertheless, more tests need to be carried out to prove its effectiveness in this regard.

So white wine vinegar may have the same benefits in terms of weight loss and blood sugar levels. It can also slow down the growth of certain tumors. Finally, white wine vinegar could reduce blood pressure and the risk of heart disease. But remember, further studies are needed to prove these things.

And in many cases, white vinegar is a better substitute for cream of tartar because of its higher acidity. You can also use this type of vinegar for cleaning, as you would cream of tartar. Also, the health benefits are likely to be slightly better when using white wine vinegar instead of cream of tartar. Plus, some recipes are suitable with white vinegar, while others with white wine vinegar. So the final choice is down to your preferences or what you have at hand.

2. Lemon Juice

The origin of this citrus fruit is actually unknown. Some believe it comes from Northeast India, north of Burma, or China. And when scientists performed a genomic study, they discovered that lemons were a hybrid of bitter orange and citron.

Lemon Juice

Lemons were first introduced across Europe sometime before the 2nd century AD, and in Iraq and Egypt around 700 AD. Meanwhile, lemons became more common in Mediterranean and Arab countries between 1000 and 1150 AD.

By the middle of the 15th century, lemons were being cultivated in large amounts across Europe. It was Christopher Columbus who took the seeds to the Americas in 1493 AD.

And it wasn’t until 1747 that James Lind noticed a correlation between lemon juice and scurvy. But it still took a couple of centuries for people to start to investigate the health benefits of vitamin C.

Lemons can be used in many ways. Its juice, rind, and peel are all used in cooking, decoration, and drinks. Some of the most loved lemon recipes are lemon curd, lemon meringue pie, and lemon drizzle cakes. Though this isn’t limited to sweet recipes. Also, rice dishes and salads are enhanced with lemon.

Lemon juice is used to make lemonade and other soft drinks. If you marinade fish in lemon juice, then it’ll neutralize amines, converting them into ammonium salts. Plus, the acid in lemon juice will hydrolyze collagen fibers, producing much tender meat.

Apples and bananas tend to oxidize quite quickly when you peel them. Lemon juice helps to prevent this. And the British would be lost without lemon juice for their pancakes.

Other uses for lemon juice include cleaning. It helps to get rid of smells that linger in the kitchen, and also to break down grease. Baking soda and lemon juice can remove stains from plastic. This combination is also an excellent, natural skin cleanser.

The top three lemon-producing countries are Mexico, India, and China. They produced 7.2 million tons of lemons in 2017. In total, 17.2 million tons of lemons were produced over the last couple of years.

Lemon juice works in the same way as white vinegar. Its high levels of acid mean a few drops can stabilize egg whites.

As for syrups and frosting, you can use the same amount of lemon juice as the cream of tartar. It will stop crystals forming and provide a smoother finish. Its taste will also be a lot fresher than cream of tartar.

Also, using lemon as a substitute for cream of tartar in baking is probably better than vinegar. The incorrect use of vinegar will greatly affect the flavor of your cakes. Lemon, on the other hand, will add a citrus flavor.

Cream of tartar is often added to make a New York-style cheesecake. But in our recipe below, we’re going to replace cream of tartar.

Lemon Cheesecake

  • 1 ½ cups of digestive biscuits
  • 6 tablespoons of brown sugar
  • 6 tablespoons of melted butter

Bash the digestive biscuits into crumbs. Then, add the brown sugar. Afterward, mix well before you add the melted butter, and mix again. At this point, pour the crumbs into a tin, and press down firmly. Leave it in the fridge.

As for toppings, prepare the following:

  • 500 grams of cream cheese
  • 500 grams of cream
  • ½ cup of white sugar
  • 1 teaspoon of lemon juice
  • 1 lemon rind (finely peeled)
  • 4 sheets of gelatin leaves

We left the cream cheese and cream in grams because they are standard size packs. So first, melt the gelatin in about ½ cup of boiling water.

Second, whisk the cream, and slowly stir in the sugar. Third, stir in the cream cheese until the mixture is smooth. Add the lemon juice and rind to the gelatin. And finally, pour this into the cream cheese and cream.

Taste the mixture before you pour it onto the biscuit base. You can add more lemon juice or sugar to suit your taste.

This citrus dessert is delicious for all occasions, especially during summer. Plus, the lemon and its vitamin C content allow us to do something good for our health. 1 lemon contains 51% of the daily recommended amount of Vitamin C. This is good for preventing heart disease, and also for lowering cholesterol.

Meanwhile, citric acid increases urine volume and urine pH Levels. And this environment can prevent kidney stones. This is also why some studies show that lemonade might prevent kidney stones, though more investigation is required to prove this.

Also, it hasn’t been confirmed that lemons help reduce the risk of cancer. But there have been positive results in this area. Lemon juice has killed cancerous cells in test-tube studies. Plus, lemon oil has anti-cancerous properties in animal studies.

And the pulp of the lemon is full of healthy fiber. This fiber has several health benefits, particularly for the digestive system. So try and get as much of the lemon pulp in your cheesecake as possible.

But the downside to lemons is trying to keep them fresh. They aren’t like cream of tartar that can last for years in the right conditions. Our tip is to keep lemons in a ziplock bag and store it in your fridge. This will prevent them from losing moisture, allowing you to extract the maximum amount of juice.

And in most cases, substitute the same amount of lemon juice as the recipe calls for cream of tartar. Depending on the recipe, you might want to add more. Maximize your lemon as much as you can. Anything you don’t use in your recipe can be used for cleaning your kitchen sink, pots and pans, or as skin cleansers.

3. Baking Powder

Baking powder is probably the most common substitute for cream of tartar. It’s also among the most widely used leavening agents. It’s made of soda bicarbonate (baking soda) and some form of a weak acid.

Baking Powder

Baking powder can be fast-acting or slow-acting. Fast-Acting baking powder works at room temperature in wet mixtures. When a baking powder’s fast-acting, it’s also known as single-acting.

Slow-Acting baking powder has two chemical reactions. The first is when it reacts in a wet mixture. The second chemical reaction occurs when it’s added to a heat source. This is known as slow-acting. A double-acting baking powder involves fast-acting and slow-acting.

Take bread as an example. When you first mix the ingredients, there’s a fast-acting reaction. The baking powder mixes with the liquid, and carbon dioxide is released. This is when the dough begins to rise. And when cooking the bread, the second, slower chemical reaction begins.

Before baking powder, baker’s yeast was the first choice as a rising agent. Baker’s used to collect yeast from brewers or distillers. Others made their own by mixing flour and water, then letting air to do the rest of the work. Either way, many didn’t fully understand the science behind rising agents at that time.

In 1970, the first leavener was developed, which resulted in our modern-day baking powder. It was a time-consuming process, but only required a cast-iron kettle and some fire ashes.

Fireplace ashes were soaked in lye. They were then boiled in the cast-iron kettle until all the water evaporated. The remaining powder, called pearlashes, was potassium carbonate. This could be mixed with sour milk, vinegar, or lemon juice to create carbon dioxide.

In 1843, Alfred Bird created the world’s first single-acting baking powder. He was a food manufacturer in Birmingham, England. This was also without yeast, as his wife had allergies to it.

Meanwhile, Eben Norton Horsford was the creator of double-acting baking powder in America. This was in the early 1860s. And by 1894, he had the patent for self-raising flour, using his double-acting baking powder.

The discovery of baking powder had a huge effect on The Royal Baking Powder Company, which sold cream of tartar. And this new competitive product-led William Ziegleraking to begin anti-baking powder marketing strategies. This included him telling people that sodium aluminum sulfate-based baking powders were poisonous.

At first, baking powder was only sold to chemists and not to grocers because of this. But as soon as baking powder became popular, new recipes for cakes, cookies and bread began to appear. And baking also became easier and quicker.

So today’s baking powder is essentially baking soda and cream of tartar. And to replace baking powder or cream of tartar, you can use one-third of baking soda with some lemon juice or vinegar. Either option is great for bread, cakes, pastries and cookies.

For this cream of tartar alternative, we’re going to look at puff pastry, rather than a dessert. Puff pastry is more difficult to make, as it requires a lot of air to make it rise.

Puff Pastry

  • 500 grams of bread flour
  • 300 grams of water
  • 0.5 grams of baking powder
  • 375 grams of margarine
  • Some flour for dusting

This recipe requires some elbow grease. It’s easier if you have a food processor. Sieve the flour and add the margarine. Mix together with your fingers, until it resembles crumbs.

At this point, add the baking powder into the cold water and slowly start adding it to the flour. Work the dough with your hands. You might feel like you’re kneading out all of the air, but you’re activating the gluten.

Leave the dough to rest for 10 minutes. Meanwhile, preheat the oven to the required temperature. Roll out the pastry, fold it, and flip it. Repeat this 4 or 5 times, each time dusting with flour. And let it rest for another 15 minutes.

The baking powder will react by producing carbon dioxide, filling the dough with tiny air bubbles. The reason you work the dough so much is that the gluten binds and provides strength. This structure holds the air bubbles in place when cooking.

As long as you make sure the brand of baking powder is gluten-free, you can use it as an excellent leavening agent in all of your gluten-free baked goods. Also, baking powder has some surprising health benefits. A cup of water a day with one teaspoon of baking powder can regulate your body’s pH levels and hormone balance.

It can also help the body to absorb nutrients. In turn, this leads to a better quality of blood, which your kidneys will greatly benefit from.

Baking powder is among the best substitutes for the cream of tartar. It’s cheaper and quite easy to find. And unlike lemon and vinegar, it won’t have any effect on the taste of your food, unless you overdo it.

4. Yogurt

As with lemon and vinegar, yogurt is commonly found in our refrigerators. But it isn’t as interchangeable as the other cream of tartar substitutes in this roundup.


The origin of yogurt has yet to be clarified. It may have come about when milk accidentally came into contact with bacteria in a plant. This may have taken place as early as 5000 BC.

Our modern communities today might believe we’re smart enough to combine honey and yogurt. But it was the ancient Indians that called this sweet treat “the food of the gods.” The Greeks also have a strong history of yogurt, dating back to around 129 AD.

And one of the first mentions of yogurt in Europe was by King Francis I. He suffered from terrible diarrhea, and no French doctor could find a cure. News spread of the medicinal use of yogurt, thanks to his ally, Suleiman the Magnificent.

In 1905, a student studied yogurt and examined the microflora. He discovered that yogurt contained a lactic acid-producing bacterium. From here, other scientists got onboard. In particular, Ilya Mechnikov suggested that regularly eating yogurt could lengthen your life. This was when yogurt became a popular food across Europe.

One of the most famous yogurt companies today was also the first to industrialize yogurt. Danone began as a small business out of Barcelona, Spain. Other companies soon followed, as did the adding of various fruits.

Yogurt is made by heating milk. This stops milk proteins from turning into curds. The milk is then cooled, and the bacterial culture is then added. This produces lactic acid, which acts on the milk protein, giving yogurt the taste and texture that many love.

Because yogurt is acidic, it reacts with other ingredients to help food to rise. For baking, you need to use self-raising flour, baking powder, or baking soda. If not, then there won’t be alkaline components to react with the acid.

It isn’t as easy to use this cream of tartar substitute for all recipes. You need to consider the fact that yogurt is a liquid and will greatly affect the consistency of your batter. For example, if you made the cupcake recipe described earlier, then you couldn’t just add in another half a cup of yogurt. That’s because the batter would be too thin.

So to show you how to adjust a recipe, we took a normal scone recipe and compared it with ours below.

Common Scone Recipe

  • 3 cups of flour
  • 2 tablespoons of sugar
  • 4 ¼ teaspoons of baking powder
  • ¾ teaspoon of cream of tartar
  • ¾ teaspoon of salt
  • ¾ cup of margarine
  • 1 egg
  • 1 cup of milk
And here’s our version:

  • 3 cups of flour
  • 2 tablespoons of sugar
  • 5 teaspoons of baking powder
  • ¾ cup of margarine
  • 1 egg
  • ½ cup of low-fat Greek yogurt

As we added more baking powder, we also removed the salt, in an effort to make this recipe healthier. And as yogurt is much thicker than milk, we only need half.

Our recipe is neither savory nor sweet. You can eat it with jam and cream, or you can add cheese and dill to the mixture before cooking them. They’ll take between 20 and 25 minutes at 180°C. Also, keep an eye out for the desired color.

Now the advantage of our recipe is that the yogurt will provide the necessary acid to activate the baking powder. Our scones will rise much higher. They will also stay lovely and moist.

Once you consider the liquid consistency of your recipe, you can use this ratio: ½ cup yogurt for ¼ teaspoon of cream of tartar. Also depending on the type, yogurt can be full of protein and calcium. So this means it can help make your teeth and bones healthier.

Also, probiotics in yogurt are fantastic for keeping guts healthy. It promotes microbiota. These probiotics may also boost the immune system. Aside from this, they might reduce the chance of digestive problems.

Low-fat yogurt will help those who are trying to lose weight. In general, yogurt is a healthy food. But you do have to be careful with brands that add sugar to their yogurt products.

So yogurt is a great addition to cakes, scones, and cookies. It provides enough of a chemical reaction to make spongy sweet treats. Just remember that yogurt alone won’t be enough as a rising agent. That’s because an alkaline component is needed.

And once you master the consistency of batters, you’re likely to notice a superior flavor to your cooking. Plus, yogurt is a cheap substitute with more health benefits than cream of tartar. It might take a bit of practice before you can use this alternative well, but it’s likely worth the effort.

5. Buttermilk

You may be wondering why buttermilk is in our list. After all, it’s more likely for anybody to have the cream of tartar in the back of a cupboard than buttermilk in the fridge. But in this section, we’ll provide a couple of incredibly simple ways for you to make your own.


And before discussing the various types of buttermilk, let’s clear up a common misconception. Buttermilk is often (and mistakenly) called sour milk. So keep in mind, this isn’t referring to gone off milk, or milk that has turned. Remember, expired milk smells bad, and you’ll notice some clumps.

So buttermilk can be classified into three groups. These are traditional, cultured, and acidified.

Traditional buttermilk is made out of the liquid that’s left-over from churning butter. This means milk was left to sit while the milk and cream separated. During this time, natural lactic acid-producing bacteria ferment the milk.

Cultured buttermilk has been pasteurized. Then, bacteria are added to produce lactic acid. It can be seen as the man-made version of traditional buttermilk. It’s a little bit tart in flavor, and also normally thicker.

Meanwhile, acidified buttermilk is sometimes called sour milk. This is where acid like lemon or vinegar is added to milk. After it sits for around 10 minutes or so, it would have curdled. You can then choose the fat content of the milk. However, keep in mind that whole milk is favored for baking.

Since it was first commercialized in the 1920s, most western countries prefer this option. In India, Nepal, and Pakistan, traditional buttermilk is still drunk. Guests may be offered a glass of buttermilk, while some drink it as a snack and with meals.

As with yogurt, buttermilk won’t work as a rising agent alone. It has the right amount of acid, but if there’s no alkaline component, then the required chemical reaction won’t take place.

Despite the name sounding like it is sweet and creamy, buttermilk has a sour taste. For this reason, you can use it in baking and also for savory dishes. Now here are our 2 favorite recipes for making your own buttermilk:

For an instant recipe, you can add ½ cup of milk and ½ a cup of plain yogurt. This is an ideal mixture because it has the right consistency, and the yogurt provides the acid to make carbon dioxide.

Alternatively, you can fill a cup with milk, remove one tablespoon, and replace it with lemon juice or white vinegar. Stir the liquid and leave it for 7 to 10 minutes.

It’s quite simple to make your buttermilk. So there’s no need to be put off or have to buy your own. Now that you know how to make it, we can look at how to use it.

Similarly to yogurt, buttermilk can’t replace cream of tartar in any recipe because of liquid consistency. If you take our recipe for scones, you can use the same ingredients, but instead — Replace yogurt with buttermilk.

Follow the same ratio for any recipe that requires milk and cream of tartar. Also, if want to prepare a recipe that requires yogurt, then just substitute it for the same amount of buttermilk.

To show you how versatile buttermilk is, below, you will find a recipe for fried crispy breadcrumbs for chicken, fish or pork.

Fried Breadcrumb Recipe

  • 1 ½ cups of all-purpose flour
  • 1 ½ teaspoon of baking powder
  • 3 tablespoons of buttermilk
  • A generous pinch of pepper, garlic powder, paprika, and salt

Combine all dry ingredients first, then slowly mix in the buttermilk with a fork. Now this fried breadcrumb batter can be used with fish, pork or chicken. We also suggest marinating the meat in buttermilk. This’ll tenderize the meat for a juicy finish.

Buttermilk can also be used for dips and salad dressings. It can bring a whole new dimension to mashed potatoes. Try using it in pastry with baking powder or baking soda, even in soups.

The health benefits of buttermilk will depend on the type you are using. Generally speaking, buttermilk is low in fat and calories. It can be included in weight loss diets and can also nourish your skin.

Buttermilk has a high potassium content, and it’s rich in Vitamin B-12, E, and K. Plus, it contains good bacteria to help your digestive system. It may also improve your immune and cardiovascular systems.

Once you use buttermilk a few times, you’re likely to notice that it’s a wonderful product. And it’s much more than a substitute for cream of tartar. For example, if you make a large batch of buttermilk, then you can make a salad starter, a main meat dish, and a dessert. Nobody would be any the wiser that each dish has the same key ingredient.

As for the health benefits of buttermilk, there may not be a significant number of advantages over other substitutes. But buttermilk can make your baked goods rise, your fried goods crispy, and your meat tender.

What’s the Best Cream of Tartar Substitute?

Among other things, what you have with this list is a great variety of mix and match options. These are:

  • Vinegar + baking powder
  • Vinegar + baking soda
  • Lemon juice + baking soda
  • Lemon juice + baking powder
  • Yogurt + baking powder
  • Yogurt + baking soda
  • Buttermilk + baking powder
  • Buttermilk + baking soda
  • Milk + yogurt + baking powder or baking soda
  • Milk + lemon juice + baking powder or baking soda
  • Milk + vinegar + baking powder or baking soda

When you take a closer look at these options, it isn’t about what you have in your home. After all, it’s quite hard to imagine a kitchen without 2 or 3 of these ingredients.

So the best cream of tartar substitute boils down to your recipe, and also whether you want to experiment. For example, let’s say you have dinner guests, and that there’s no room for error. So your dessert is a cake, and you need it to rise properly.

So in this situation, we recommend using baking powder as a substitute for cream of tartar. It’s a safe, almost guaranteed option. Plus, it won’t affect the taste, and you’re sure that the recipe will rise as if you were using cream of tartar.

Meanwhile, if you need an alternative for egg whites, then we find that lemon juice works better than other substitutes. Not only will the egg white stay hard, but you’ll also detect the citrus flavor. This is an excellent combination for lemon meringue pie. Plus, lemon juice is a delicious option to prevent frosting from drying out.

And since there are many varieties of vinegar, choosing the most suitable one comes down to the other ingredients you’re using. So our advice is to use vinegar as a substitute for cookies and biscuits. It won’t overpower the flavor of the other ingredients. Also, it does an amazing job of keeping the inside moist and the outside crispy.

On the other hand, if you’re making syrup that requires cream of tartar, then many chefs recommend leaving it out. If you follow the recipe and pay close attention to temperature levels during and after preparation, then you shouldn’t have issues with crystals forming.

So now it’s time to take it up a notch — What cream of tartar substitute should you use? One clear winner here in most situations is buttermilk. It’s quite easy to find in many supermarkets, and it’s also much cheaper than cream of tartar.

Also, don’t think that because of its liquid consistency, your recipes are limited when you use buttermilk. This is quite the opposite. Using buttermilk requires a little bit of practice and perhaps more accuracy with measurements. But once you gain sufficient experience, you’re likely to find it quick and simple to use it for any recipe that requires cream of tartar.

And if you find yourself without cream of tartar, then, first of all, look at what you have in your kitchen. Remember, whatever combination you choose, you need to have an alkaline component and an acidic component. And the rest is down to your creativity.

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