Substitute for Cream of Tartar
A white powder (potassium bitartrate) used in baking to stabilize egg whites, prevent sugar crystallization, and activate baking soda.
The Best Substitute
The Professor's top pick for replacing cream of tartar is Lemon Juice at a ratio of 1 teaspoon lemon juice = 1/2 teaspoon cream of tartar. This works well for stabilizing egg whites, snickerdoodles, preventing sugar crystallization. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Lemon Juice
Flavor impact: Adds slight citrus flavor, usually undetectable in baked goods. Provides the same acidic function.
Dairy-freeWhite Vinegar
Flavor impact: Flavor-neutral after baking. Works as an acid source for the same chemical reactions.
Dairy-free
Cream of tartar's main job is providing acidity. Any food-safe acid (lemon juice, vinegar) does the same work. The only exception is snickerdoodles, where cream of tartar contributes to the signature tang.
Frequently Asked Questions
It is a byproduct of winemaking. Potassium bitartrate crystals form inside wine barrels and are ground into a fine powder. Despite the name, it contains no dairy.
The Bottom Line
If you are out of cream of tartar, the best all-around substitute is lemon juice. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role cream of tartar plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology