How Much Cream Of Tartar to Substitute for Buttermilk
Works for baking. Cream Of Tartar keeps a similar flavor profile to Buttermilk.
How much cream of tartar equals one cup of buttermilk plus 1/2 teaspoon baking soda?
Use 1 1/2 teaspoons cream of tartar per cup buttermilk plus 1/2 teaspoon baking soda.
Health notes
Compared with Buttermilk, Cream Of Tartar has: more calories (258 vs 62 per 100g in Buttermilk), less fat (0g vs 3.3g per 100g in Buttermilk), less saturated fat (0g vs 1.9g per 100g in Buttermilk), less protein (0g vs 3.2g per 100g in Buttermilk), and more carbs (61.5g vs 4.9g per 100g in Buttermilk).
Using cream of tartar as a buttermilk substitute in baking
Use 1 1/2 tsp per cup buttermilk plus 1/2 tsp baking soda. Activates soda for lift. Cakes, muffins, and quick breads only.
Methods to avoid (7)
- Sauteing
Not recommended: dry powder won't dissolve in pan sauces.
- Frying
Not recommended: won't bind or coat batters.
- Slow Cook
Not recommended: no moisture or tenderizing power.
- Grilling
Not recommended: won't adhere to food.
- Steaming
Not recommended: won't integrate into steaming liquids.
- Raw Cold
Not recommended: won't dissolve in cold dressings or marinades.
- Drinks
Not recommended: won't dissolve smoothly in beverages.
FAQ
- How much cream of tartar equals one cup of buttermilk plus 1/2 teaspoon baking soda?
Use 1 1/2 teaspoons cream of tartar per cup buttermilk plus 1/2 teaspoon baking soda.
- Can I substitute cream of tartar for Buttermilk in baking?
Yes. Use 1 1/2 tsp per cup buttermilk plus 1/2 tsp baking soda. Activates soda for lift. Cakes, muffins, and quick breads only. Not recommended: dry powder won't dissolve in pan sauces.
- How much cream of tartar to use as a buttermilk substitute?
Adds tartness without dairy flavor; pair with baking soda for reliable lift.
- How does the flavor change when substituting Cream Of Tartar for Buttermilk?
Cream of tartar keeps a similar flavor profile to buttermilk.
- How does texture change when substituting Cream Of Tartar for Buttermilk?
No change to texture from cream of tartar alone. Baking soda reaction creates gas for lift.
- What else should I know about substituting Cream Of Tartar for Buttermilk?
For cakes, muffins, and quick breads. Expect the same lift and tang but no moisture. Add 1 cup milk or water to replace buttermilk's liquid. Won't work for sauteing, frying, or slow cooking - cream of tartar is a dry acid, not a liquid. Pairs with baking soda in a 1:2 ratio for reliable leavening.
- What still works when substituting Cream Of Tartar for Buttermilk?
Cream of tartar still works as a acid and leavener.
- What won't work when substituting Cream Of Tartar for Buttermilk?
Cream of tartar won't work as a moisture, tenderizer, and flavor carrier.
- How well does Cream Of Tartar match Buttermilk?
Cream of tartar is good on structure, good on heat, and stretch on flavor.
- How does nutrition compare per 100g when substituting Cream Of Tartar for Buttermilk?
Cream of tartar has about x4 more calories. Cream of tartar has no fat, sat. fat, and protein, while buttermilk has some.
- How do the flavor notes shift when substituting Cream Of Tartar for Buttermilk?
The flavor shifts toward more acidic notes.