For beating egg whites

Use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely

As a leavening agent

Replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar

For Frosting

Leave the cream of tartar out. No substitution is necessary

Info courtesy:

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.


By Gale on Feb 15, 2017

Im intrested in making Ghee, but I want to make the healthier version. Problem? Small town unable to find "cultured" butter / butter made from "yogurt". Any easy fix? Thankyou, Gale

Then you would have to make your own yogurt from whole milk, collect the cream, use that to make your butter and then make this Ghee. Sounds like a long list, but totally doable in small steps. Like make yogurt every night (small batches). Collect cream from top and storing in a small airtight container in the fridge until you reach a sizable amount of cream. Then make butter and ghee. This is the process that's been done in India for ages, why even today in many households. You can use yogurt in many ways. Morning cereal, yogurt parfait, in your pancakes as a replacement for buttermilk/milk, waffles or smoothie. Hope this helps --DK