what is the best substitute for cream of tartar? its not available here..please help..

  • Posted by: Mhelay
  • August 7, 2013


Stephanie B. August 7, 2013
I like drbabs's technique of adding a pinch of salt. If you want to stabilize the egg whites with acid you can add a bit of lemon juice or vinegar.
Maedl August 7, 2013
Where are you? If you are overseas, ‘cream of tartar’ doesn’t necessarily translate literally. I live in Germany and couldn’t find it for years until I figured out it was called ‘Weinstein’.
drbabs August 7, 2013
Cream of tartar is acidic, which helps stabilize egg whites when you beat them. I don't like the taste it imparts, so I never use it. I've found that a generous pinch of salt added to the egg whites when you start bearing them causes them to whip up quickly and hold their shape. I hope this works for you.
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