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Cream of tartar substitute

Leavening · Checked against 3 sources · Updated November 4, 2026

Quick answer

Replace half a teaspoon of cream of tartar with 1 and a half teaspoons of lemon juice or white vinegar. In egg whites, use one-eighth to one-quarter teaspoon of lemon juice or vinegar per white instead of a pinch to one-eighth teaspoon of cream of tartar. Strong flavors can show through.

How much do you need?

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

What to use

  1. Lemon juice or white vinegar

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 ½ tsp 7.5 ml lemon juice or white vinegar
    Best for
    Snickerdoodles, baking powder mixes, and as a stabilizer for egg whites.
    What changes
    Adds liquid. Taste can show in whipped whites, so start small.
    Skip it when
    Recipes with little other liquid and a lot of cream of tartar.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

UsePickWhy
Egg whitesA small splash of lemon juice or vinegar, one-eighth to one-quarter teaspoon per whiteWeak acids stabilize whipped foam.
Leavening in a baking powder mixLemon juice or vinegarIt supplies the acid.

Questions

Can I skip it?

In egg whites, yes, with a slightly less stable foam.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.