Cream of Tartar — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of cream of tartar weighs 144 grams (5.08 ounces or 9g per tablespoon) when measured dip and sweep; 1 Metric cup (250 mL) weighs 152.2g and 100g equals ⅔ cup + 1 ¼ tsp for accurate kitchen baking.
Kitchen note: 1 US Customary Cup (236.6 mL) of cream of tartar (dip and sweep) weighs 144g, while 1 International Metric Cup (250 mL) weighs 152g.
Cream of Tartar: Cups & Spoons to Grams
Based on 144g per 236.6 mL US cup (Dip and sweep).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 3 g | 0.11 oz |
| 1 Tablespoon (tbsp) | 9 g | 0.32 oz |
| ⅛ US Cup (2 tbsp) | 18 g | 0.63 oz |
| ¼ US Cup (4 tbsp) | 36 g | 1.27 oz |
| ⅓ US Cup | 48 g | 1.69 oz |
| ½ US Cup (8 tbsp) | 72 g | 2.54 oz |
| ⅔ US Cup | 96 g | 3.39 oz |
| ¾ US Cup (12 tbsp) | 108 g | 3.81 oz |
| 1 US Cup (236.6 mL) | 144 g | 5.08 oz |
| 1 Metric Cup (250 mL) | 152.2 g | 5.37 oz |
| 1 ½ US Cups | 216 g | 7.62 oz |
| 2 US Cups | 288 g | 10.16 oz |
| 3 US Cups | 432 g | 15.24 oz |
| 4 US Cups (1 Quart) | 576 g | 20.32 oz |
Cream of Tartar: Grams to US Cups
Nearest practical baker cup & spoon breakdown.
| Weight | Kitchen Measure | Decimal |
|---|---|---|
| 10 g | 1 tbsp + ¼ tsp | 0.07 c |
| 25 g | 2 tbsp + 2 ¼ tsp | 0.17 c |
| 50 g | ⅓ cup | 0.35 c |
| 75 g | ½ cup + 1 tsp | 0.52 c |
| 100 g | ⅔ cup + 1 ¼ tsp | 0.69 c |
| 125 g | ¾ cup + 1 tbsp + 2 ¾ tsp | 0.87 c |
| 150 g | 1 cup + 2 tsp | 1.04 c |
| 200 g | 1 ⅓ cups + 2 ¾ tsp | 1.39 c |
| 250 g | 1 ¾ cups | 1.74 c |
| 300 g | 2 cups + 1 tbsp + 1 tsp | 2.08 c |
| 400 g | 2 ¾ cups + 1 ¼ tsp | 2.78 c |
| 500 g | 3 ⅓ cups + 2 tbsp + ¾ tsp | 3.47 c |
| 750 g | 5 cups + 3 tbsp + 1 tsp | 5.21 c |
| 1000 g | 6 ¾ cups + 3 tbsp + ¼ tsp | 6.94 c |
How to Measure Cream of Tartar Accurately
Dip measuring spoon or cup into the container and strike level with a straight blade. This purified winemaking byproduct settles into a dense crystalline powder weighing 144 grams per cup (9g per tablespoon, 3g per teaspoon).
Data reference: USDA FoodData Central FDC ID 172813; McCormick Spices Technical Spec
Common Culinary Uses
- Meringues and angel food cakes (egg white stabilizer)
- Snickerdoodle cookies (acid tang)
- Sugar syrups (crystallization prevention)
- Homemade baking powder
Weight-Aware Substitutions
- Lemon juice or white vinegar at 2x the volume (e.g., 1 tsp lemon juice for 1/2 tsp cream of tartar) for egg white stabilization.
- Citric acid powder at 0.5x weight.
Cream of Tartar Measuring FAQs
Why is cream of tartar added to whipped egg whites? ▾
It lowers the pH of egg white albumen, strengthening and stabilizing the protein bonds so whites whip faster and resist weeping or collapsing.
What gives snickerdoodles their signature tangy flavor and chewy texture? ▾
Cream of tartar provides the distinctive mild acidic bite while preventing sugar recrystallization, keeping the cookie chewy rather than crispy.