Cream of tartar and baking soda uses you need to know
Together, cream of tartar and baking soda make homemade baking powder: 2 parts cream of tartar to 1 part baking soda. They also give snickerdoodles their tang and chew. On its own, a pinch of cream of tartar stabilises egg whites for meringue and stops sugar syrups crystallising, while baking soda handles rise and browning in acidic batters.
What each one is
| Cream of tartar | Baking soda | |
|---|---|---|
| Chemical name | Potassium bitartrate | Sodium bicarbonate |
| Type | Dry acid, a by-product of winemaking | Alkali (base) |
| Taste | Sour | Salty, soapy |
| Shelf life | Years, if dry | About 6 months once opened |
Uses for the two together
1. Homemade baking powder
For every 1 tsp baking powder, mix ½ tsp cream of tartar with ¼ tsp baking soda. To make a jar to keep, sift together 2 tbsp cream of tartar, 1 tbsp baking soda and 1 tbsp cornflour. It reacts mainly once wet, so bake soon after mixing. Full guide: cream of tartar baking powder substitute.
2. Snickerdoodles
The classic snickerdoodle uses about 2 tsp cream of tartar and 1 tsp baking soda per 350 g (2¾ cups) of flour. The cream of tartar adds a faint tang and a soft, chewy texture with crackled tops. Using baking powder instead gives a cookie that tastes more like a plain sugar cookie.
3. Old-fashioned scones and soda breads
Before buttermilk was easy to buy everywhere, many British and Irish recipes used “cream of tartar and bicarbonate” with fresh milk. If a vintage recipe lists both, use them just as written.
Uses for cream of tartar alone
- Meringue and pavlova: ⅛ tsp per egg white, added once the whites are foamy, makes a firmer foam that is less likely to weep or collapse.
- Angel food and chiffon cakes: it keeps the beaten whites stable and the crumb white.
- Sugar syrups, fondant and fudge: a pinch stops sugar crystals forming, so the texture stays smooth.
- White boiled cauliflower: a pinch in the cooking water keeps it bright white.
Uses for baking soda alone
- Rise and browning in recipes that contain buttermilk, brown sugar, molasses or cocoa.
- Spread and chew in cookies. See soda vs powder in cookies.
- Savory cooking such as crispier potatoes and tender stir-fry meat. See 15 savory uses.
Around the house
A paste of cream of tartar with a little water or vinegar polishes stainless steel and removes stains from aluminium pans. Baking soda scrubs, deodorises and, with vinegar, freshens drains. Keep the boxes you use for cleaning separate from the ones you bake with.
Cream of tartar is very high in potassium. Eating large amounts, such as a spoonful as an internet “detox”, can be dangerous, especially for people with kidney problems. Use it only in normal recipe amounts.
Frequently Asked Questions
Baking powder. Mix 2 parts cream of tartar with 1 part baking soda.
About ⅛ teaspoon per egg white for meringue.
Yes. Use 2 teaspoons of baking powder in place of both. The cookies will taste less tangy.