Can citric acid be used instead of cream of tartar?

Answer 1

No, citric acid cannot be directly substituted for cream of tartar in most recipes. Cream of tartar is used as a stabilizer in recipes like meringues and whipped cream, while citric acid is primarily used as a flavoring agent or preservative. The two ingredients have different chemical properties and functions in baking, so it's best to use cream of tartar when a recipe specifically calls for it.

Answer 2

Yes.

It is roughly four times as strong, so you have to reduce the amount used by four. If your recipe calls for a teaspoon of cream of tartar, use 1/4 teaspoon citric acid.

However if it only calls for a pinch -- for instance when you're making meringue -- then you can use a pinch of citric acid in place of a pinch of cream of tartar.

Answer 3

Yes, citric acid can be used as a substitute for cream of tartar in some recipes that require it to stabilize egg whites or prevent crystallization in sugar syrups. However, it is more acidic than cream of tartar, so you may need to adjust the amount used.

Answer 4

yes, you may when you use it in making bath bombs. though it might not give similar results but it is still satisfactory.