Are there any substitutions for cream of tartar?

Question

I am baking biscuits, and the recipe is calling for baking powder and cream of tartar.

Answer 1

a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.

Normally, when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.

One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.

Answer 2

If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.

Answer 3

I have many old cookie recipes and the old way is with vinegar . Dissolve your baking soda in a little vinegar and add to the cookie dough . Cream of tartar is an acid which causes the baking soda to react . Baking powder is nothing more than b. soad + cream of tartar + corstarch . The vinegar will take the place of the cream of tartar and give the baking soda the reaction you need for the cookies .

Answer 4

OMG I want to take my thumbs up away from Vallygirl! I thought she had written that herself, but then I went to make sure my answer was right and low and behold I come across (link below) the place she copy/pasted from.

SITE YOUR SOURCES!!!!!!!!


Anyhow =) to answer your question, I think it's better to use a different recipe that doesn't need it; then to substitute anything for cream of tartar.Second link below has a TON of biscuit recipes if you want to check it out =)

Answer 5

I would recommend not substituting cream of tartar, mainly because it has an outstanding flavour in biscuts. Normally, it is a small amount, but it also adds a great amount of texture.

Answer 6

You can use 2 teaspoons lemon juice or vinegar

Answer 7

Here's a great substitution site, gl.

http://homecooking.about.com/gi/dynamic/offsite.htm?site=http://www.auntedna.com/utils/substitutions.html