What can I substitute for Cream of Tartar?

The best substitutes for Cream of Tartar are: 1) Cream of Tartar (1:1), 2) Lemon Juice (1 tsp lemon juice per 1/2 tsp cream of tartar), 3) White Vinegar (1 tsp vinegar per 1/2 tsp cream of tartar).

What is the best Cream of Tartar substitute for baking?

For baking, the best substitute for Cream of Tartar is Cream of Tartar with a ratio of 1:1. Cream of tartar and cream of tartar acid are the same ingredient (potassium bitartrate).

What is a vegan substitute for Cream of Tartar?

A vegan substitute for Cream of Tartar is Cream of Tartar with a ratio of 1:1. This substitute is rated as a perfect match.

Best Cream of Tartar Acid Substitutes

Powdered acid from winemaking. Stabilizes egg whites, prevents sugar crystallization, and activates baking soda.

Substitutes

Cream of Tartar — 1:1. Cream of tartar and cream of tartar acid are the same ingredient (potassium bitartrate).
Lemon Juice — 1 tsp lemon juice per 1/2 tsp cream of tartar. Lemon juice provides similar acidity for stabilizing egg whites and activating baking soda.
White Vinegar — 1 tsp vinegar per 1/2 tsp cream of tartar. Both are acids used to stabilize egg white foams and activate baking soda. Cream of tartar (potassium bitartrate, pH ~3.5) and white vinegar (acetic acid, pH ~2.5) both lower pH to denature proteins in meringues. Vinegar adds slight flavor; use in recipes where the taste won't be noticeable (Corriher, BakeWise).