Substitute for Cream of tartar (as leavening acid)
Out of cream of tartar (as leavening acid) mid-recipe? Here is the exact swap, measured — not "about a cup of something similar" — plus every alternative that genuinely works.
For 1 tsp of cream of tartar (as leavening acid)
2 tsp lemon juice or white vinegar
For stabilising egg whites, use ½ tsp lemon juice per white instead.
Data & method: Ratios follow standard US test-kitchen practice (King Arthur Baking's ingredient guides are the primary cross-check). Every number is checked by an automated test against 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 (as leavening acid) | 1 tsp lemon juice or white vinegar |
| 1 tsp of cream of tartar (as leavening acid) | 2 tsp lemon juice or white vinegar |
| 2 tsp of cream of tartar (as leavening acid) | 4 tsp lemon juice or white vinegar |
| 3 tsp of cream of tartar (as leavening acid) | 6 tsp 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
2 tsp lemon juice or white vinegar
For stabilising egg whites, use ½ tsp lemon juice per white instead.
Other swaps bakers look for
Frequently Asked Questions
What can I use instead of cream of tartar (as leavening acid)?
The best swap for 1 tsp of cream of tartar (as leavening acid) is 2 tsp lemon juice or white vinegar — for stabilising egg whites, use ½ tsp lemon juice per white instead.
How much substitute do I use for a different amount of cream of tartar (as leavening acid)?
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".