Is it possible to make cream of tartar

Photo by Meredith. Cream of Tartar. Meringue II. Photo by Annie Klein Douglas. Photo by Doubletigers. When combined with baking soda, it becomes a leavening agent the stuff that makes baked goods puff up in the oven by producing carbon dioxide gas.

Add a pinch of cream of tartar to boiling vegetables to help them retain their bright, fresh color. A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating. Make colorful, edible play dough! Metal polish: Add water to make a paste to polish stainless steel and aluminum. This also removes scratches on white bowls and plates caused by knives and forks. Cream of tartar consists of tartaric acid, which is a wine-making byproduct. The cream of tartar reacts with the baking soda to release carbon dioxide bubbles that result in its leavening action.

To make your own baking powder — some say with fewer metallic undertones than the commercial stuff — mix one part baking soda to one part cornstarch and two parts cream of tartar. Fresh lemon juice or plain white vinegar are the two best alternatives to use and you probably already have them in your kitchen. To make the substitution follow this ratio: For every 1 tsp of cream of tartar use 2 tsps of lemon juice or vinegar.

Cream of tartar combined with baking soda is the safest bet for baking powder substitution. If you have a jar in your spice cabinet, go this route. How can buttermilk be used to substitute for baking powder?

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Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. To make a cream of tartar substitute, you need to recreate the acidity it adds. Fresh lemon juice or plain white vinegar are the two best alternatives to use and you probably already have them in your kitchen.

To make the substitution follow this ratio: For every 1 tsp of cream of tartar use 2 tsps of lemon juice or vinegar. For meringues, this should end up being a quarter of a teaspoon of lemon juice or vinegar per egg white.