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cream of Tartar substitute




Source of Recipe


By Puja Lalwani

Uses of Cream of Tartar

Little is known about the several uses of this product called cream of tartar. So before we take a look at what you can substitute it with let's take a look at the uses of cream of tartar in cooking and other areas.

Adding Volume to the Final Product: Cream of tartar is mainly used to add volume to the frothy and airy texture of egg whites. The combination used is 1/8th of a teaspoon for every egg white.
Giving a Smooth Texture to Frosting: To attain a smooth and creamy texture for frosting and icing, using cream of tartar is a good option as cream of tartar prevents the crystallization of sugar.
A Substitute for Other Foods: If you require a substitute for baking powder, cream of tartar can be used along with baking soda.
Cleaning Household Items: In the house, using cream of tartar with lemon juice can help remove some stains from clothing. It can also be used to clean brass, copper and other pots and pans, when used with vinegar.

Substitutes for Cream of Tartar

So what do you do when you decide to prepare a delicious baked product and the recipe calls for cream of tartar, which you probably don't have in your kitchen? You use its substitute, or in some cases, leave it out completely.

Baking Powder: The best product to substitute for cream of tartar in baking is baking powder. As mentioned above, an important baking powder substitute is cream of tartar if it is used in combination with baking soda. Similarly, in the absence of cream of tartar, you may use baking powder to attain the texture you are looking for. Use 1 teaspoon baking powder for every 1/2 teaspoon of cream of tartar and every 1/4 teaspoon of baking soda.
Lemon/Vinegar: Another cream of tartar substitute that you can use while beating egg whites is white vinegar or lemon. As is the case with the amount of cream of tartar for egg whites, even vinegar is used in the ratio of 1/8th teaspoon of vinegar for every egg white. Since white vinegar or lemon has the ability to alter the taste of the food item you are baking, it is always wiser to use baking powder as a substitute rather than using vinegar. This is because some bakers have noticed that when vinegar is used in baking, cakes have coarser grains, rough textures and shrink easily.

No Substitute: In some cases, leaving out cream of tartar altogether is a better option than using a substitute. Just ensure that the egg whites are thoroughly beaten to form stiff peaks that are required for several baked goods such as meringue.

Cream of tartar is easily available at several stores and can even be ordered over the Internet. As such, substituting it should be avoided because though the aforementioned substitutes may provide the desired smoothness and texture, they may alter the taste of the final product, which is ultimately what matters the most. Though there are several food substitutes, nothing beats the result that the actual ingredient can produce.