Using this recipe, calls for cream of tartar. I don't have that, I've only got tartaric acid. Would that work? Or anything else in substitute?


3 Answers 3


Tartaric acid is the scientific name for cream of tartar. (Edit: not true - that's potassium bitartrate - but should work fine regardless.)

  • What would happen if I didn't add it to the egg whites? Would it ruin the texture of the mousse or something? Mar 28, 2020 at 22:25
  • 1
    Cream of tartar helps stabilize a meringue, but isn't crucial. Particularly in a recipe like that I doubt you'd see much difference.
    – Sneftel
    Mar 28, 2020 at 22:27

Your acid will work in place of potassium bitartrate, AKA cream of tartar. Lemon juice, vinegar, or even baking powder will also work. Six good substitutes: https://www.healthline.com/nutrition/cream-of-tartar-substitutes Most common baking powders are a mix of sodium bicarbonate and cream of tartar. As per link, add 1.5 tsp baking powder in place of 1 tsp cream of tartar.


Take some raw fish and toss it in a blender with half-and-half. Voilà! Cream of tartare.

  • 1
    hahahha made me laugh! Mar 28, 2020 at 3:37

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