{"id":1720,"date":"2023-07-05T08:00:47","date_gmt":"2023-07-05T08:00:47","guid":{"rendered":"https:\/\/www.diffenfood.com\/?p=1720"},"modified":"2023-07-05T08:30:37","modified_gmt":"2023-07-05T08:30:37","slug":"substitute-for-cream-of-tartar","status":"publish","type":"post","link":"https:\/\/www.diffenfood.com\/substitute-for-cream-of-tartar\/","title":{"rendered":"substitute for cream of tartar: The Ultimate Guide"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1020\" height=\"604\" src=\"https:\/\/www.diffenfood.com\/wp-content\/uploads\/2023\/06\/salmon-salmon-tartar-tartare-2432339.jpg\" alt=\"salmon, salmon tartar, tartare-2432339.jpg\" class=\"wp-image-1727\" srcset=\"https:\/\/www.diffenfood.com\/wp-content\/uploads\/2023\/06\/salmon-salmon-tartar-tartare-2432339.jpg 1020w, https:\/\/www.diffenfood.com\/wp-content\/uploads\/2023\/06\/salmon-salmon-tartar-tartare-2432339-300x178.jpg 300w, https:\/\/www.diffenfood.com\/wp-content\/uploads\/2023\/06\/salmon-salmon-tartar-tartare-2432339-768x455.jpg 768w\" sizes=\"(max-width: 1020px) 100vw, 1020px\" \/><\/figure>\n\n\n\n<p>Cream of tartar, also known as tartaric acid or potassium bitartrate, is a tart-tasting white powder used to add flavor and improve the texture of baked goods. It is an essential ingredient in meringue, and gives rise to the airy, fluffy texture of cakes and cookies. It is also used to stabilize whipped cream and create a stable emulsion when added to egg whites. However, many people may not have cream of tartar in their pantry and may be looking for a substitute. Here is a comprehensive guide to all the alternatives for cream of tartar.<\/p>\n\n\n\n<p><style>\n        .wp-block-uagb-table-of-contents .uagb-toc__wrap{display:inline-block;max-width:-moz-available;max-width:-webkit-fill-available;max-width:fill-available}.wp-block-uagb-table-of-contents li.uagb-toc__list{padding-top:10px}.wp-block-uagb-table-of-contents ul.uagb-toc__list,.wp-block-uagb-table-of-contents ol.uagb-toc__list{list-style-position:inside;padding-left:0;margin-bottom:0;margin-left:2.2em}.wp-block-uagb-table-of-contents ul.uagb-toc__list li,.wp-block-uagb-table-of-contents ol.uagb-toc__list li{margin:0}.wp-block-uagb-table-of-contents ul li:empty{display:none}.wp-block-uagb-table-of-contents .uagb-toc__title-wrap{display:flex;align-items:center}.wp-block-uagb-table-of-contents .uagb-toc__title{display:flex;align-items:center}.wp-block-uagb-table-of-contents .uagb-toc__is-collapsible.uagb-toc__title-wrap{cursor:pointer}.wp-block-uagb-table-of-contents 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li:last-child{padding-bottom: 0;}}@media only screen and (max-width: 767px) {.uagb-block-e7c715d8 .uagb-toc__wrap{border-style: solid;width: 100%;}.uagb-block-e7c715d8 .uagb-toc__list-wrap{column-count: 1;overflow: hidden;text-align: left;}.uagb-block-e7c715d8 .uagb-toc__list-wrap > ul.uagb-toc__list > li:first-child{padding-top: 0;}.uagb-block-e7c715d8 .uagb-toc__list-wrap ul.uagb-toc__list:last-child > li:last-child{padding-bottom: 0;}}.uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media (max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media (max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}<br \/>\n    <\/style><\/p>\n\n\n\n<p><script><br \/>\n        document.addEventListener(\"DOMContentLoaded\", function(){ window.addEventListener( 'load', function(){<br \/>\n            UAGBTableOfContents._run( {\"mappingHeaders\":[false,true,false,false,false,false],\"scrollToTop\":false}, '.uagb-block-e7c715d8' );} );<br \/>\n        });<br \/>\n    <\/script><\/p>\n\n\n\n<div class=\"wp-block-uagb-table-of-contents uagb-toc__align-left uagb-toc__columns-1  uagb-block-e7c715d8\" data-scroll=\"1\" data-offset=\"30\">\n<div class=\"uagb-toc__wrap\">\n<div class=\"uagb-toc__title\">Table Of Contents<\/div>\n<div class=\"uagb-toc__list-wrap\">\n<ol class=\"uagb-toc__list\">\n<li class=\"uagb-toc__list\"><a href=\"#65d2364f163245a41e505035b8760295\">What is Cream of Tartar?<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#b5ca28e270692b516a0605a34919823c\">Why Substitute Cream of Tartar?<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#94fb984f5d791b14d4ef0c1e34760a4a\">Substitutes for Cream of Tartar<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#7c7149a9b196800833dad6141a6e05a1\">Lemon Juice or Vinegar<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#ae2e94d24a4dda7b0943e6a6fbb7726a\">Baking Powder<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#633502170ed189070cd15a0b37f0f4d6\">Cream of Tartar Substitutes for Baking<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#1a5ce515412f4b2ce265b6028c128de7\"># Yogurt<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#efdbe706d01ab8e53ed07fb089006c3c\"># Buttermilk<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#4f567407b2b0db529ab1b6589ec9da8f\"># Molasses<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#6cc17ab90f107fed44bf4eaa059a9a1e\">Cream of Tartar Substitutes for Sauces and Syrups<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#d1be89f7c61ea06d512042739f2fe47c\"># Corn Syrup<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#128b1e622f08186e524a546ba76d8362\"># Honey<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#9a5cc23235aba604b6bdf08e8b38a03b\"># Maple Syrup<\/a><\/li>\n<li class=\"uagb-toc__list\"><a href=\"#6f8b794f3246b0c1e1780bb4d4d5dc53\">Conclusion<\/a><\/li>\n<\/ol>\n<\/div>\n<p>&nbsp;<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span id=\"65d2364f163245a41e505035b8760295\" class=\"uag-toc__heading-anchor\"><\/span><strong>What is Cream of Tartar?<\/strong><\/h2>\n\n\n\n<p>Cream of tartar is an acidic powder made from the sediment of fermented grapes. It is a byproduct of winemaking and is used in cooking and baking. It has a slightly sour, tart taste and is used to stabilize egg whites when making meringue, to add flavor and texture to baked goods, and to prevent sugar from crystallizing in sauces and syrups.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span id=\"b5ca28e270692b516a0605a34919823c\" class=\"uag-toc__heading-anchor\"><\/span><strong>Why Substitute Cream of Tartar?<\/strong><\/h2>\n\n\n\n<p>Cream of tartar is not always readily available in grocery stores, and many people do not keep it in their pantry. If you don\u2019t have cream of tartar, don\u2019t worry; there are plenty of alternatives that can be used in its place. Here is a comprehensive guide to substitutes for cream of tartar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span id=\"94fb984f5d791b14d4ef0c1e34760a4a\" class=\"uag-toc__heading-anchor\"><\/span><strong>Substitutes for Cream of Tartar<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span id=\"7c7149a9b196800833dad6141a6e05a1\" class=\"uag-toc__heading-anchor\"><\/span><strong>Lemon Juice or Vinegar<\/strong><\/h3>\n\n\n\n<p>Lemon juice and vinegar are common substitutes for cream of tartar in recipes. Both are acidic and will help to stabilize the egg whites when making meringue. When substituting lemon juice or vinegar for cream of tartar, use the same amount as the recipe calls for.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span id=\"ae2e94d24a4dda7b0943e6a6fbb7726a\" class=\"uag-toc__heading-anchor\"><\/span><strong>Baking Powder<\/strong><\/h3>\n\n\n\n<p>Baking powder is a combination of baking soda, cream of tartar, and cornstarch. It is used to leaven baked goods and give them a light and airy texture. When substituting baking powder for cream of tartar, use half the amount as the recipe calls for. For example, if the recipe calls for one teaspoon of cream of tartar, use half a teaspoon of baking powder.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span id=\"633502170ed189070cd15a0b37f0f4d6\" class=\"uag-toc__heading-anchor\"><\/span><strong>Cream of Tartar Substitutes for Baking<\/strong><\/h2>\n\n\n\n<p>When baking, there are several alternatives to cream of tartar that can be used to add flavor and improve the texture of baked goods.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span id=\"1a5ce515412f4b2ce265b6028c128de7\" class=\"uag-toc__heading-anchor\"><\/span><strong>&nbsp;Yogurt<\/strong><\/h3>\n\n\n\n<p>Yogurt is an excellent substitute for cream of tartar in baking. It is high in lactic acid, which gives baked goods a slightly tangy flavor. Yogurt also adds moisture to cakes and cookies, making them soft and fluffy. When substituting yogurt for cream of tartar, use the same amount as the recipe calls for.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span id=\"efdbe706d01ab8e53ed07fb089006c3c\" class=\"uag-toc__heading-anchor\"><\/span><strong>Buttermilk<\/strong><\/h3>\n\n\n\n<p>Buttermilk is another substitute for cream of tartar in baking. It is high in lactic acid, which gives baked goods a slightly tangy flavor. Buttermilk also adds moisture to cakes and cookies, making them soft and fluffy. When substituting buttermilk for cream of tartar, use the same amount as the recipe calls for.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Molasses<\/strong><\/h3>\n\n\n\n<p>Molasses is a thick, dark syrup that is a byproduct of sugar refining. It has a slightly bitter taste and is used to add flavor and moisture to baked goods. It also helps to keep baked goods from drying out. When substituting molasses for cream of tartar, use the same amount as the recipe calls for.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span id=\"6cc17ab90f107fed44bf4eaa059a9a1e\" class=\"uag-toc__heading-anchor\"><\/span><strong>Cream of Tartar Substitutes for Sauces and Syrups<\/strong><\/h2>\n\n\n\n<p>When making sauces and syrups, there are several alternatives to cream of tartar that can be used to prevent sugar from crystallizing.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span id=\"d1be89f7c61ea06d512042739f2fe47c\" class=\"uag-toc__heading-anchor\"><\/span><strong>Corn Syrup<\/strong><\/h3>\n\n\n\n<p>Corn syrup is a thick, sticky syrup made from cornstarch. It is used to prevent sugar from crystallizing in sauces and syrups. When substituting corn syrup for cream of tartar, use the same amount as the recipe calls for.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span id=\"128b1e622f08186e524a546ba76d8362\" class=\"uag-toc__heading-anchor\"><\/span><strong>Honey<\/strong><\/h3>\n\n\n\n<p>Honey is a thick, sweet syrup made by bees. It is used to sweeten sauces and syrups and to prevent sugar from crystallizing. When substituting honey for cream of tartar, use the same amount as the recipe calls for.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span id=\"9a5cc23235aba604b6bdf08e8b38a03b\" class=\"uag-toc__heading-anchor\"><\/span><strong>Maple Syrup<\/strong><\/h3>\n\n\n\n<p>Maple syrup is a thick, sweet syrup made from the sap of maple trees. It is used to sweeten sauces and syrups and to prevent sugar from crystallizing. When substituting maple syrup for cream of tartar, use the same amount as the recipe calls for.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span id=\"6f8b794f3246b0c1e1780bb4d4d5dc53\" class=\"uag-toc__heading-anchor\"><\/span><strong>Conclusion<\/strong><\/h2>\n\n\n\n<p>Cream of tartar is an essential ingredient in many recipes, but it is not always readily available. If you don\u2019t have cream of tartar, there are plenty of alternatives that can be used in its place. Lemon juice and vinegar can be used to stabilize egg whites when making meringue, and baking powder, yogurt, buttermilk, and molasses can be used to add flavor and texture to baked goods. Corn syrup, honey, and maple syrup can be used to prevent sugar from crystallizing in sauces and syrups. With these alternatives, you can successfully make all your favorite recipes without cream of tartar.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a class=\"wp-block-latest-posts__post-title\" href=\"https:\/\/www.diffenfood.com\/substitute-for-baking-powder\/\">What Is Baking Powder, and What Are Some Substitutes?<\/a><\/li>\n\n\n\n<li><a class=\"wp-block-latest-posts__post-title\" href=\"https:\/\/www.diffenfood.com\/?p=1716\">A Comprehensive Guide to Finding the Perfect Substitute for Vanilla Extract<\/a><\/li>\n\n\n\n<li><a class=\"wp-block-latest-posts__post-title\" href=\"https:\/\/www.diffenfood.com\/?p=1709\">A Comprehensive Guide to Finding the Best Substitute for Half and Half<\/a><\/li>\n\n\n\n<li><a class=\"wp-block-latest-posts__post-title\" href=\"https:\/\/www.diffenfood.com\/canola-oil-vs-vegetable-oil\/\">Canola Oil vs Vegetable Oil: What\u2019s the Difference?<\/a><\/li>\n\n\n\n<li><a class=\"wp-block-latest-posts__post-title\" href=\"https:\/\/www.diffenfood.com\/?p=1699\">10 Healthy Alternatives to Sour Cream: A Guide to Substituting for Dairy Products<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Cream of tartar, also known as tartaric acid or potassium bitartrate, is a tart-tasting white powder used to add flavor and improve the texture of baked goods. It is an essential ingredient in meringue, and gives rise to the airy, fluffy texture of cakes and cookies. It is also used to stabilize whipped cream and &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.diffenfood.com\/substitute-for-cream-of-tartar\/\"> <span class=\"screen-reader-text\">substitute for cream of tartar: The Ultimate Guide<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1727,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-1720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.4 - 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It is an essential ingredient in meringue, and gives rise to the airy, fluffy texture of cakes and cookies. It is also used to stabilize whipped cream and&hellip;","_links":{"self":[{"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/posts\/1720"}],"collection":[{"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/comments?post=1720"}],"version-history":[{"count":2,"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/posts\/1720\/revisions"}],"predecessor-version":[{"id":1728,"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/posts\/1720\/revisions\/1728"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/media\/1727"}],"wp:attachment":[{"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/media?parent=1720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/categories?post=1720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diffenfood.com\/wp-json\/wp\/v2\/tags?post=1720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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