How Much Buttermilk to Substitute for Cream Of Tartar
Works for baking, raw cold, and drinks. Buttermilk brings a noticeably different flavor than Cream Of Tartar.
How much buttermilk equals one Cream Of Tartar?
Use 1 cup buttermilk per teaspoon cream of tartar and reduce baking soda to 1/2 teaspoon.
Health notes
Compared with Cream Of Tartar, Buttermilk has: less calories (62 vs 258 per 100g in Cream Of Tartar), more fat (3.3g vs 0g per 100g in Cream Of Tartar), more saturated fat (1.9g vs 0g per 100g in Cream Of Tartar), more protein (3.2g vs 0g per 100g in Cream Of Tartar), and less carbs (4.9g vs 61.5g per 100g in Cream Of Tartar).
Using buttermilk as a cream of tartar substitute in baking
Use 1 cup buttermilk per tsp cream of tartar. Reduce baking soda to 1/2 tsp. Adds tang and moisture; crumb stays tender.
Other cooking methods
- Raw Cold
1 cup per tsp cream of tartar. Works in cold dressings and drinks.
- Drinks
1 cup per tsp cream of tartar. Blends smoothly; adds tang and body.
Methods to avoid (5)
- Sauteing
Not recommended: buttermilk curdles under direct heat without proper emulsification.
- Frying
Not recommended: buttermilk will separate and burn at frying temperatures.
- Slow Cook
Not recommended: buttermilk breaks down over extended low heat.
- Grilling
Not recommended: buttermilk evaporates and burns on direct heat.
- Steaming
Not recommended: buttermilk won't provide leavening or acid in steam.
FAQ
- How much buttermilk equals one Cream Of Tartar?
Use 1 cup buttermilk per teaspoon cream of tartar and reduce baking soda to 1/2 teaspoon.
- Can I substitute buttermilk for Cream Of Tartar in baking?
Yes. Use 1 cup buttermilk per tsp cream of tartar. Reduce baking soda to 1/2 tsp. Adds tang and moisture; crumb stays tender. Not recommended: buttermilk curdles under direct heat without proper emulsification.
- How much buttermilk to use as a cream of tartar substitute?
Adds tangy dairy note; no adjustment needed unless you want to reduce tang.
- How does the flavor change when substituting Buttermilk for Cream Of Tartar?
Buttermilk brings a noticeably different flavor than cream of tartar.
- How does texture change when substituting Buttermilk for Cream Of Tartar?
Buttermilk crumb becomes tender and moist with a slightly denser structure. Less rise than cream of tartar alone; browning may be lighter.
- What else should I know about substituting Buttermilk for Cream Of Tartar?
For quick breads, muffins, pancakes, and biscuits. Expect a tender, tangy crumb with slightly more moisture. Skip sauteing, frying, grilling, and slow cooking - buttermilk curdles or burns under direct heat. Won't stabilize whipped egg whites or cream. Add a pinch of baking soda if your buttermilk is very thick.
- What still works when substituting Buttermilk for Cream Of Tartar?
Buttermilk still works as a acid, leavener, moisture, and tenderizer.
- What won't work when substituting Buttermilk for Cream Of Tartar?
Buttermilk won't work as a stabilizer.
- How well does Buttermilk match Cream Of Tartar?
Buttermilk is okay on structure, stretch on heat, and stretch on flavor.
- How does nutrition compare per 100g when substituting Buttermilk for Cream Of Tartar?
Buttermilk has about x4 fewer calories. Buttermilk has fat, sat. fat, and protein, while cream of tartar has none.
- How do the flavor notes shift when substituting Buttermilk for Cream Of Tartar?
The flavor shifts toward more sweet, less acidic, and more umami notes.