Baking Power if a mixture of the 3, generally an acid, a base and a filler. When in a recipe together, the two react to help the food rise. The substitution is to use 1 teaspoon of baking powder for each 5/8 teaspoons cream of tartar and 1/4 teaspoon baking soda. Use about 1.5 teaspoons (6 grams) of baking powder to replace 1 teaspoon (3.5 grams) of cream of tartar. The reason why thatâs so is that baking soda is made of tartaric acid and sodium bicarbonate, also known as cream of tartar and baking soda, respectively. The acidic ingredient most often used in baking powder is cream of tartar. You can make your own baking powder: simply mix two parts cream of tartar with one part bicarbonate of soda. If cream of tartar is used in a cookie recipe, it's used with baking soda to form a type of double-acting baking powder. You can make your own baking powder: simply mix two parts cream of tartar with one part bicarbonate of soda. For this type of recipe, omit both the cream of tartar and the baking soda and use baking powder instead. (Bicarb needs an acid to activate itself and cream of tartar, which is actually potassium bitartrate, does the job.) soda, also known as sodium bicarbonate, has the chemical formula NaHCO3. Cream of tartar has more of a stabilizing effect than baking soda, and each serves a different purpose in baking. In fact, baking powder is a combination of baking soda and cream of tartar. Why your muffins are collapsing, I don't know. It is the yin to baking soda's yang, meaning it is acidic, while baking soda is basic. Cream of tartar also known as tartrate salt, has the formula KHC4H4O6. Baking powder, which contains bicarbonate of soda, comes pre-mixed with the acidic ingredient for you â so all you need to add is the moisture. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. Perhaps you're not â¦ And baking powder is typically made of 2 parts baking Baking powder is made up of several elements, one of these being sodium bicarbonate, as well as an acid, cream of tartar and filler like cornflour to absorb any moisture. Baking soda (a base), cream of tartar (an acid) and corn starch (the filler) are three common ingredients. Cream of tartar has others uses in cooking, too. Cream of tartar, or potassium bitartrate, is a by-product of the process of making wine. Cream of Tartar Substitution - The answer is, there is not a good substitution. The cream of tartar is widely used abroad and you can buy it either in pharmacies, by weight, or in stores specialized in natural products or decorations and desserts and in large supermarkets: in this case you will find it in sachets that usually already contain the cream of tartar and baking soda, so read the label before use. While baking soda (sodium bicarbonate) and cream of tartar (potassium bitartrate) are chemically similar and serve similar functions for health and household purposes, they are technically not the same thing. Baking powder does the same thing, and is just a combination of bicarb with cream of tartar. When itâs exposed to liquid and heat, carbon dioxide gas is formed, which causes baked goods to rise ( 2 ). The acidic ingredient most often used in baking powder is cream of tartar. As it comes pre-mixed with the acidic ingredient for you, all you need to add is the moisture. You see, many biscuit doughs are made with baking powder as the leavening agent.