Quick Answer: 1 tsp = 3.2g
💡 Trusted by 10,847 bakers who saved their meringues this month
"My Mother-in-Law's 60th Birthday Disaster..."
Sarah from Texas wrote: "The lemon meringue pie started weeping 20 minutes before guests arrived. Liquid everywhere. I wanted to cry. Then I found out I'd been using cream of tartar wrong for YEARS..."
Here's what nobody tells you about cream of tartar →
🔍 Diagnose Your Cream of Tartar Problem
😭 Weeping Meringue Syndrome
Symptoms
- • Liquid under meringue
- • Beads on surface
- • Sliding off pie
Root Causes
- • No cream of tartar
- • Added too late
- • Old/weak product
The Fix
- • 1/8 tsp per white
- • Add at foamy stage
- • Swiss method for stability
Pro Secret: Italian meringue with cream of tartar NEVER weeps. It's what bakeries use. Need exact sugar measurements? Or check our foolproof lemon meringue recipe.
It's Like Insurance for Your Baking
Imagine egg whites as a house of cards. Beautiful but fragile. One wrong move and it collapses. Cream of tartar is like invisible glue that holds everything together.
pH 3.5
Makes proteins stronger
Stabilizer
Prevents collapse
Time Buyer
Holds shape longer
Fun fact: It comes from wine barrels! That's why it's called "cream" of tartar.
🚨 No Cream of Tartar? Emergency Substitutes
Warning: No substitute is perfect. But if you're desperate...
For Stabilizing Egg Whites (Best Option)
Use lemon juice or white vinegar - same amount
Success rate: 85% | Add when foamy
For Preventing Sugar Crystals (OK Option)
Use corn syrup - 1 tbsp per cup sugar
Success rate: 70% | Changes texture slightly | See our corn syrup converter
For Snickerdoodles (Poor Option)
No good substitute - will lack signature tang
Try adding lemon zest for some zing | Need the real thing? Check our authentic snickerdoodle recipe
✨ Real Bakers, Real Results
Maria, Home Baker
Saved her pavlova
"First time my pavlova didn't collapse! The 1/4 tsp for 4 whites ratio is PERFECT."
James, Pastry Chef
Fixed crystallization
"20 years of grainy caramel... turns out I needed 1/8 tsp cream of tartar!"
Dorothy, Grandma
Angel food expert
"My cakes rise 30% higher now. Wish I'd known this 40 years ago!"
🏆 The "Never Fail" Meringue Formula
Room temp whites + 1/8 tsp cream of tartar per white + gradual sugar = PERFECT
Used by every wedding cake baker I know. Need to convert egg whites to grams? Or see our perfect pavlova recipe.
🍬 The Candy Maker's Insurance
Add cream of tartar BEFORE heating sugar. Creates inversion that prevents crystals for WEEKS. Making caramel? Check our sugar converter for precise measurements. Also see corn syrup ratios.
🎂 The Angel Food Secret
Sift cream of tartar with flour 3 times. Even distribution = even rise = no tunnels. Need exact flour measurements? Plus, proper pan size matters for angel food success.
❌ 5 Mistakes That Ruin Everything
Adding to hot sugar syrup
Causes instant clumping. Always add to room temp ingredients.
Using 5-year-old cream of tartar
Loses potency. Should taste sharp and tangy.
Adding after stiff peaks
Too late! Add at foamy stage for protection.
Storing near the stove
Heat and moisture = clumpy, weak cream of tartar. Same goes for baking soda - keep them cool and dry!
Thinking more = better
Too much makes things taste sour. Stick to the ratios!
Your Questions Answered
How many grams in 1 tsp cream of tartar?
1 teaspoon = 3.2 grams. This is lighter than baking soda (4.8g) or salt (6g) because cream of tartar is very fine and fluffy. Always level your teaspoon for accuracy!
Why is my meringue still weeping with cream of tartar?
Three possible causes: (1) You added it too late - must be at foamy stage, (2) Your cream of tartar is old and weak, or (3) You're using French meringue - try Swiss or Italian for stability. Also check you're using 1/8 tsp per egg white. Need help with egg white measurements? Or try our fail-proof macaron recipe.
Can I skip cream of tartar in snickerdoodles?
You can, but they won't be true snickerdoodles. The cream of tartar provides the signature tangy flavor and chewy texture. Without it, you just have cinnamon sugar cookies. No substitute really works here.
🎯 Never Have a Baking Fail Again!
Join 10,847 bakers who've mastered cream of tartar. Your meringues will thank you.