Page Contents
10 Best Cream of Tartar Substitutes: A Comprehensive Guide
Cream of tartar is a versatile ingredient that can up your baking game. It adds fluffiness to pancakes, stabilises meringues and improves the texture of cookies. But it’s not always readily available in every pantry. Whether you’ve run out of cream of tartar or simply want to explore alternative options, we’ve got you covered. In this comprehensive guide, we’ll take you through the 10 best cream of tartar substitutes you can easily find in your kitchen.
1. Lemon juice
Lemon juice is the closest substitute for cream of tartar. Both lemon juice and cream of tartar have acidic properties, making lemon juice an effective substitute. The acidity of lemon juice is comparable to that of cream of tartar, and it can stabilise egg whites and prevent crystallisation in syrups. To replace cream of tartar with lemon juice, use a simple 1:2 ratio. For every teaspoon of cream of tartar required, use two teaspoons of lemon juice. Remember to follow the rest of the recipe as is, as most recipes only call for a pinch of cream of tartar.
2. White vinegar
White vinegar is another excellent substitute for cream of tartar. It has similar acidic properties and can be used in a 1:1 ratio. However, remember that white vinegar has a distinct flavour that can affect the taste of your dessert. It works best in recipes where the primary flavour is not easily overpowered by the vinegar. When whipping egg whites into a meringue, both cream of tartar and white vinegar act as stabilisers, making them virtually interchangeable.
3. Baking powder
Baking powder can be a convenient substitute for cream of tartar, especially in recipes that call for both cream of tartar and baking soda. Baking powder is a combination of baking powder and baking soda, with a ratio of two parts baking powder to one part baking soda. While it won’t work in every recipe, it’s a reliable substitute that can provide leavening properties. Use 1 ½ teaspoons of baking powder for each teaspoon of cream of tartar called for in the recipe.
4. Citric Acid
For those attempting the challenging task of making souffles, citric acid can be an excellent substitute for cream of tartar. Soufflés rely on the rise created by coagulated egg proteins, and citric acid serves the same purpose as cream of tartar. It’s important to note that soufflés require a specific combination of chemical reactions, and other cream of tartar substitutes such as corn syrup won’t work. Use the same amount of citric acid to replace cream of tartar in your soufflé recipe.
5. Corn Syrup
When it comes to making soft and chewy biscuits, corn syrup can be a suitable replacement for cream of tartar. Cream of tartar interferes with the crystallisation of the sugar that gives cookies their crunch. But because corn syrup has already been converted to glucose, it prevents crystallisation and makes cookies softer. By replacing some or all of the sugar in your recipe with corn syrup, you can eliminate the need for cream of tartar altogether.
6. Butter
Butter can be used as a substitute for cream of tartar, particularly when it comes to achieving a soft texture in biscuits. While cream of tartar breaks down sugar into glucose and fructose, butter interferes with the formation of sucrose crystals through its fat molecules. The substitution ratio for butter and cream of tartar isn’t a perfect 1:1, so you may need to experiment with your cookie dough to achieve the desired texture. Remember that butter can also affect the flavour and greasiness of your cookies, so consider all factors before making this substitution.
7. Buttermilk
If you’re looking to make your cakes fluffier and softer, buttermilk can be an excellent substitute for cream of tartar. The acidity of buttermilk helps to achieve a lighter texture in cakes, similar to that of cream of tartar. However, it may not be as effective as a stabiliser in meringues or egg white-based desserts. When using buttermilk as a substitute, remember to adjust the proportions of other ingredients in your recipe. For every ¼ teaspoon of cream of tartar, use ½ cup of buttermilk and reduce ½ cup of liquid from the original recipe.
8. Yoghurt
Yoghurt can be a good substitute for cream of tartar in cake recipes. However, because of its thick consistency, incorporating it into the batter requires a two-step process. Gradually dilute the yoghurt with milk until it reaches the consistency of buttermilk. Then use this mixture to replace cream of tartar in a 1:1 ratio. Yoghurt adds acidity and moisture to the cake, similar to cream of tartar, resulting in a tender and moist texture.
9. Tartaric Acid
If you happen to have tartaric acid on hand, it can be a direct substitute for cream of tartar. Tartaric acid is the main component of cream of tartar and has the same acidic properties. Use the same amount of tartaric acid to replace cream of tartar in your recipe. However, remember that tartaric acid may not be as readily available in your kitchen as other substitutes.
10. Vinegar and baking powder combination
If you don’t have cream of tartar or any of the other substitutes mentioned above, you can make a substitute using a combination of vinegar and baking powder. Mix ½ teaspoon of vinegar with ¼ teaspoon of baking powder to make a substitute for 1 teaspoon of cream of tartar. This combination will provide the acidity and leavening required in your recipe.
Conclusion
Cream of tartar is a versatile ingredient that plays an important role in many baking recipes. However, if you cannot find cream of tartar, there are several substitutes that can provide similar effects. From lemon juice and white vinegar to baking powder and citric acid, you can choose the substitute that best suits your recipe and the ingredients available. Experiment with these substitutes and adjust the proportions as needed to achieve the desired results. Happy baking!
FAQS
Can I substitute the same amount of lemon juice for cream of tartar?
Yes, you can substitute lemon juice for cream of tartar in a 1:2 ratio. Use twice the amount of lemon juice for the amount of cream of tartar required in the recipe.
Can white vinegar be used to replace cream of tartar in all recipes?
Although white vinegar can be used as a substitute for cream of tartar, it has a distinct flavour that can affect the taste of certain desserts. It’s best used in recipes where the vinegar flavour doesn’t overpower the intended flavour.
Can I substitute baking powder for cream of tartar?
Yes, baking powder can be a convenient substitute for cream of tartar, especially in recipes that call for both cream of tartar and baking soda. Use 1 ½ teaspoons of baking powder for each teaspoon of cream of tartar called for in the recipe.
Can I use corn syrup instead of cream of tartar?
Yes, corn syrup can be used as a substitute for cream of tartar in recipes that call for a softer, chewier texture, such as cookies. By replacing some or all of the sugar with corn syrup, you can achieve similar results without using cream of tartar.
How does buttermilk work as a substitute for cream of tartar?
Buttermilk can be used as a substitute for cream of tartar in recipes that require a lighter and fluffier texture, such as cakes. However, it may not work as effectively as a stabiliser in meringues or egg white-based desserts. Adjust the proportions of other ingredients when using buttermilk as a substitute.
Can I use yoghurt instead of cream of tartar?
Yes, yoghurt can be a good substitute for cream of tartar in cake recipes. Dilute the yoghurt with milk until it has the consistency of buttermilk and use it as a 1:1 replacement for cream of tartar. Yoghurt adds acidity and moisture to the cake, resulting in a tender and moist texture.