Cream of Tartar Substitute for Leavening
For 1 tsp of cream of tartar, use 1 tbsp lemon juice or white vinegar. This replaces cream of tartar's job as a leavening acid. For stabilising whipped egg whites, this ratio doesn't apply. Below: the swap scaled to the amounts recipes use.
For 1 tsp of cream of tartar
1 tbsp lemon juice or white vinegar
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This replaces cream of tartar's job as a leavening acid. For stabilising whipped egg whites, this ratio doesn't apply.
Data & method: from Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions). An automated test pins each ratio to its source. How we calculate →
Scaled to what your recipe calls for
Lemon juice or white vinegar, computed for the amounts recipes actually use:
| Recipe needs | Use instead |
|---|---|
| ½ tsp of cream of tartar | 1½ tsp lemon juice or white vinegar |
| 1 tsp of cream of tartar | 1 tbsp lemon juice or white vinegar |
| 2 tsp of cream of tartar | 2 tbsp lemon juice or white vinegar |
| 3 tsp of cream of tartar | 3 tbsp lemon juice or white vinegar |
Need a different amount — or a different ingredient?
The calculator scales every option to your exact amount, for all 17 staples we cover.
Best swap Lemon juice or white vinegar
1 tbsp lemon juice or white vinegar
This replaces cream of tartar's job as a leavening acid. For stabilising whipped egg whites, this ratio doesn't apply.
Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions)
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Frequently Asked Questions
What can I use instead of cream of tartar?
The best swap for 1 tsp of cream of tartar is 1 tbsp lemon juice or white vinegar — this replaces cream of tartar's job as a leavening acid. For stabilising whipped egg whites, this ratio doesn't apply. Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions).
How much substitute do I use for a different amount of cream of tartar?
Scale the parts linearly. The table on this page covers the common amounts, and the calculator scales every option to exactly what your recipe calls for — never a vague "adjust to taste".