When baking, Kraft recommends substituting an equal amount of lemon juice in place of the cream of tarter. The juice provides the acidity needed to activate the ingredients and create the air pockets that prevent a dense finished product. If a recipe calls for 2/3 teaspoon of cream of tarter and 1/3 teaspoon of baking powder, cooks can simply substitute 1 whole teaspoon of baking powder.Know More
Many recipes using beaten egg whites also call for cream of tarter to help the eggs hold their shape. In these recipes, substitute lemon juice or leave the ingredient out entirely.
Frosting recipes include cream of tarter to keep sugar from crystallizing, so it is advised not to use a substitute in this case.Learn more about Wine
Natural methods for removing ink stains from fabric include applying rubbing alcohol, lemon juice, vinegar, cornstarch, cream of tartar and milk, suggests Reader's Digest. If the ink is still wet, it suggests covering the ink in salt, dabbing it with a wet cloth, and repeating several times if necessary.Full Answer >
A good substitute for 1 teaspoon of baking powder is 1/2 teaspoon of cream of tartar plus 1/4 teaspoon of baking soda. For a healthy alternative to baking powder, 1 teaspoon of sodium-free or reduced-sodium baking powder helps reduce the amount of sodium in the recipe.Full Answer >
The active ingredients in baking powder are sodium bicarbonate and cream of tartar. Cream of tartar is a dry acid that is also known as sodium aluminum sulfate.Full Answer >
Baking powder is a pre-mixed combination of an acid and a base; substitute by combining cream of tartar and baking soda to make homemade baking powder. These two ingredients form the majority of commercially produced baking powders.Full Answer >