Substitute Lemon juice or white vinegar for Cream of tartar
What cream of tartar does in a recipe: Acid: stabilizes whipped egg whites and prevents sugar crystallization.
Lemon juice or white vinegar
per 1/4 tsp cream of tartar (per egg white)
US1/2 tsp lemon juice or white vinegar
Metric3 ml
Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeSesame-free
Any acid stabilizes whipped egg whites.
What changes: Adds liquid — whip immediately
Best for: Meringues
More options: all 2 Cream of tartar substitutes
Common questions
- What is the ratio for substituting Lemon juice or white vinegar for Cream of tartar?
- per 1/4 tsp cream of tartar (per egg white) — US: 1/2 tsp lemon juice or white vinegar. Metric: 3 ml.
- Why does Lemon juice or white vinegar work as a Cream of tartar substitute?
- Any acid stabilizes whipped egg whites.
- What changes when you use Lemon juice or white vinegar instead of Cream of tartar?
- Adds liquid — whip immediately
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