When baking, can I use Sour Cream instead of Cream of Tartar?

Here's the recipe http://allrecipes.com/Recipe/Famous-Amos-Chocolate-Chip-Cookies/Detail.aspx .When baking, can I use Sour Cream instead of Cream of Tartar?
No. Cream of Tartar is a white powder (originally a byproduct of winemaking) used with Baking Soda as a leavening agent (to make the dough 'rise'.) You only use a tiny bit. It's also used to stabilize egg whites beaten into meringue.When baking, can I use Sour Cream instead of Cream of Tartar?
No. Sour cream is not a substitute for cream of tartar. Cream of tartar is a white powder that, added to baking soda, used to be a precursor for baking powder. Mixed with baking soda, it turns into double acting baking powder. If you're baking cookies for instance as in that recipe, and you have no cream of tartar, use baking powder instead of the cream of tartar AND the baking soda. (1 teaspoon of baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar).


There are other uses for cream of tartar or functions rather, but this information applies to your cookie baking.
I don't think so..


White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.
definitely not! sour cream, as you know, is dairy product that is wet and creamy. cream of tartar, on the other hand, is not a cream at all (who knows why the heck it's called cream...??). It's a white powder--looks just like powdered sugar or baking soda. Its purpose is to stiffen batter/dough without adding more flour (more flour would make it dry). The best substitute, I think, would just be to refrigerate the dough before putting the cookies on the cookie sheet--it has the same effect. Again, if you use sour cream, it will just make the dough wetter!
for all those who think cream of tartar is an unknown white powder. It's really tartaric acid (an organic acid) in its dried form. Just like acetic acid (vinegar) citric acid (lemon juice), etc. If you taste it, it will taste very sour.


In answer to your question of substitution everyone is right. Two different things.





PhD Food Chemistry and Nutrition
No. Cream of Tarter is a raising agent.
Totally different product, has different results...No.
Noooooooooooooooooooooooooo. Sour cream is just fat cream of tartar has to do with the baking of it