There is no sub. If you are whipping egg whites for a meringue, just do without. Make sure your bowl and beater are impeccably clean and free of grease, and do not use a plastic or silicone spatula to scrape the whipped egg whites out.What is a good substitute for cream of tartar?
There is no good substitute for cream of tartar. It's usually used to stabilize egg whites. If so, you can use 1/4 teaspoon lemon juice or white vinegar. Vinegar may alter the taste of the recipe.
Cream of tartar is also used in puddings to make it creamier. You can skip cream of tartar and it really won't make much difference.
Cream of tartar is also combined with baking soda in cake and cookie recipes. In this case skip using both and just use baking powder.
1 teaspoon baking powder is = to 1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar. Hope this helps.
Cream of Tartar Substitution - The answer is, there is not 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.
Remember - When making substitutions in baking, you may end up with a somewhat different product. The taste, moisture content, texture and weight of a product can be affected by changing ingredients.
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