Hi Tanaya! Without being familiar with the recipe I can’t say for sure, but I would be hesitant to say that gelatin powder would work well as a substitute for cream of tartar.

Thanks Bruce! 🙂

Cream of tartar is used for stabilizing egg whites because of how it affects the proteins. It won’t do the same for whipping cream, so it’s not a good idea to use cream of tartar with whipping cream.

We’re happy to hear it, Alisha 😀

Hi Vanessa! I would typically recommend following the recipe as written, is there a reason you want to add the cream of tartar? A particular result you are trying to achieve? You can definitely play around and experiment but generally it’s best to follow the recipe as written.

How much can we add to
A chocolate chip cookie recipe? What will it do to it? Can both cornstarch n cream of Tartar be use together if so how much can I use?

It really is interesting and fascinating! 🙂

TIP: I stabilize whipping cream with meringue powder or powdered milk. The meringue powder is AWESOME! It will keep your whipped cream stabilized for 2 weeks on a cake .
Now for your post, I use a pinch of citric acid instead of cream of tartar if for some reason I can’t find mine..but put a pinch of citric acid in alot of my baked goods. They come out beautiful & light.

That is great you make your own! I use Rumford brand baking powder because I also want to avoid aluminum. I am so glad you enjoyed the post, Naomi 🙂

Hi Gemma! I have never seen any literature on this or research to support it nor was I able to find any doing a quick search. I think there are many other processed foods I would be much more concerned about and personally recommend moderation for good health in general.