The byproduct of winemaking has a myriad of uses in your kitchen, from baking to cleaning coffee stains.
Cream of tartar is one of the most versatile ingredients in the baking aisle – making your cookies chewy, your egg whites billowy and your toilets sparkle (yup, it’s true). With a forever shelf-life that its spice section compatriots – cardamom, nutmeg and baking powder, we’re looking at you – can only dream about, it truly is a hero, not only when baking, but also when cleaning too (see above toilet reference if you don’t believe us). Cream of tartar is similar to both vinegar and lemon juice in its acidity, and each of them will work in its place, in a pinch. Below you will find answers to critical cream of tartar questions, such as what does cream of tartar actually do? What is cream of tartar used for? And with what can I replace cream of tartar if I run out? – among others that you will not want to miss.
If you need a cream of tartar substitute for meringue, lemon juice is your best choice. Recommendations vary on the exact ratio to use, but in general, you’ll need 1 teaspoon of lemon juice for each ½ teaspoon of the cream of tartar. This cream of tartar alternative is also perfect in syrups or frosting recipes.
What Does Cream of Tartar Do in Cookies?
Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness). It can also add flavor, like in the case of snickerdoodles, which have cream of tartar to thank for their quintessentially tangy flavor – which marries beautifully with the warm cinnamon. And it stops cookies from browning, again due to how it reacts with sugar, which is why you may find it in a decorated sugar cookie recipe, as such cookies benefit from a white “canvas,” as opposed to a lightly browned one.
What is a Good Replacement for Cream of Tartar?
A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.
Best Substitutes for Cream of Tartar You Can Find in Your Kitchen
FAQ
What can I use if I don’t have cream of tartar for meringue?
What happens if you don’t add cream of tartar to meringue?
What can I use in place of cream of tartar?
What happens if you leave out cream of tartar?
What can I substitute for Cream of tartar in meringues?
As with any substitute the taste can be altered, which is why lemon juice is always the best acid to substitute cream of tartar in meringues that have a fruit base while white vinegar can be substituted in recipes that just need whipped egg whites – although vinegar can alter the flavor more than lemon juice as it is stronger tasting.
What is the healthier substitute of tamarind paste?
Tamarind paste can be a concentrated source of sugar but overall tamarind is a healthy legume. No sugar versions of tamarind paste are available so you can control the amount and type of sweetener that is added. This would be a healthier option for those trying to limit their sugar intake. Otherwise, pomegranate molasses is a delicious substitute for the sweet and sour characteristics of tamarind paste or concentrate. It is also rich in antioxidants, polyphenols, and other health promoting compounds.
Can I use white vinegar instead of cream of tartar in meringues?
With these precautions in mind, using white vinegar as a substitute for cream of tartar in meringues can be a great alternative for those who don’t have cream of tartar or prefer to use natural ingredients. If you don’t have cream of tartar on hand, lemon juice can work as an alternative in making meringues.
Can you make meringues without cream of tartar?
If you don’t have cream of tartar on hand, lemon juice can work as an alternative in making meringues. Lemon juice contains natural acids that help stabilize egg whites, just like cream of tartar. However, the acidic content of lemon juice is not as strong as that of cream of tartar, so you’ll need to use a slightly higher amount.