Seems like a strange question, huh? And yet someone asked me that recently. I did some research and here’s the scoop: lime juice and cream of tartar are both acidic ingredients that, in baking, combine with baking soda to give a rise to quick breads likemuffins and pancakes. While cream of tartar can successfully stand in for lime juice to provide leavening, it will significantly change theflavor and texture of your batter. There are other acidic ingredients that can be substituted for lime juice with greater success.
Substituting Fruit Sauces and Purees
All fruits are acidic, so their sauces and purees add distinctive flavor along with leavening. Use 1 cup of fruit juice, sauce or puree mixed with a 1/2 teaspoonof baking soda for leavening.
Lemons are the exception. It is more highly acidic than other fruits, so use 2 tablespoon juice mixed with a 1/2 teaspoon of baking soda for leavening.
Substituting Acidic Sweeteners
If you are looking to add sweetness, honey, maple syrup, brown sugar and molasses all that combine well with baking soda for leavening. Mix 3/4 cup of anyone of these naturally acidic sugars with 1/2 teaspoon of baking soda for the correct leavening ratio. Cane sugar has a neutral pH and will not give a rise.
Substituting Cultured Dairy
Cultured, or fermented, dairy products like buttermilk, sour milk, kefir, yogurt, and sour cream add depth of flavor to your recipe and can be used in place oflime juice. Lactic acid is produced in the fermentation process, giving these ingredients the necessary pH. Use 1 cup of cultured milk for every 1/2 teaspoon ofbaking soda for the correct leavening ratio.
Non-cultured milk is only slightly acidic and will not give a rise.
Substituting Cocoa
Natural cocoa powder is another ingredient that reacts with baking soda to provide a rise. It’s made from dried, roasted cocoa beans that have been finelyground. Use 1/2 cup cocoa powder for every 1/2 teaspoon baking powder for a leavening reaction.
Dutch processed cocoa will not work, because this type of cocoa it has been treated to remove its acidic properties.
P.S. Don’t try any of this with key lime pie or mojitos!
FAQs
While cream of tartar can successfully stand in for lime juice to provide leavening, it will significantly change the flavor and texture of your batter. There are other acidic ingredients that can be substituted for lime juice with greater success.
What can I use if I don't have lime juice? ›
Lime Juice Substitutes
- Other citrus juices. In most dishes, a 1:1 substitute of lemon juice will work just fine. ...
- Vinegar. Try apple cider, white wine, or other mild vinegars if the primary function of the lime is acidity (like a shrimp ceviche). ...
- Bottled lime juice.
The general rule of thumb is for every ½ teaspoon of cream of tartar in a recipe, use 1 teaspoon lemon juice or white vinegar.
What can you use cream of tartar instead? ›
The 6 Best Things to Use If You Don't Have Cream of Tartar
- Lemon juice.
- White vinegar.
- Baking powder.
- Buttermilk.
- Yogurt.
- Copper bowl.
- No substitute.
Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you'd rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.
What is a substitute for 1 teaspoon lime or lemon juice? ›
Orange juice is close to lime juice as a lemon juice substitute and can be used in most recipes in the same 1:1 ratio. Similarly, grapefruit juice is another great option. The reason it's second to lime juice is that orange juice is still citrus but less tart and sweeter, which gives it a different flavor profile.
What is a substitute for fresh lime juice in a margarita? ›
Substitute Meyer lemons (not regular lemons) for lime juice in a standard margarita recipe. Meyer lemons are sweeter, so you don't even need to add simple syrup to the drink. Use this recipe from White on Rice Couple, featuring just three ingredients: Meyer lemon juice, tequila and triple sec.
What does cream of tartar do in a recipe? ›
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
What happens when you mix cream of tartar and vinegar? ›
Cream of tartar, or potassium hydrogen tartate, is a byproduct of making wine. When mixed with an acid, it's a particularly good stain remover or grime-be-gone solution. It can be mixed with lemon juice, vinegar, and water to clean a multitude of things, from dirty laundry to drains.
Can I substitute cream of tartar for citric acid? ›
Citric Acid: Citric acid, like cream of tartar, is a strong acid and can be used as a substitute in baking. It can be found in specialty baking stores or online. Use the same amount of citric acid as cream of tartar called for in the recipe.
But while technically you don't need the ingredient, Food Network still recommends swapping it with vinegar or lemon juice as opposed to leaving it out of a recipe that calls for it. These substitutions work because cream of tartar is powdered tartaric acid, per Healthline.
What is a substitute for cream of tartar in lemon meringue pie? ›
If you need a cream of tartar substitute for meringue, lemon juice is your best choice. Recommendations vary on the exact ratio to use, but in general, you'll need 1 teaspoon of lemon juice for each ½ teaspoon of the cream of tartar. This cream of tartar alternative is also perfect in syrups or frosting recipes.
Is cream of tartar just baking soda? ›
Even though they're similar in colour, consistency and packaging, baking soda and cream of tartar are totally different ingredients. Baking soda is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise.
Can lemon juice replace cream of tartar? ›
The Best Substitute for Cream of Tartar
For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.
Can cream of tartar go bad? ›
Cream of tartar does not expire so long as you store it in a cool and dry space. When in doubt, check for a powdery, white appearance and a slightly acidic smell. Discard your cream of tartar if it has become discolored or if it has a strong smell.
What happens if you use too much cream of tartar? ›
“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.
Can I substitute vinegar for lime juice? ›
If you've ever set out to make a recipe that calls for a bit of lime juice only to discover you don't actually have any in your fridge, vinegar can make an easy substitute. Like lime juice, vinegar is acidic, so in recipes that need the lime for acidity, this can work well.
What to substitute for lime juice in guacamole? ›
I know the traditional way uses lime, but I personally prefer guacamole with lemon! I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best!
What is a substitute for lime acid? ›
Wine Vinegar
But vinegar will add the freshness you're looking for in lime juice so can work as a substitute – better than no acid. Start with less and add more as needed.
