3/4 Cup Cream of Tartar in Grams
3/4 cup of cream of tartar weighs 108 g (spooned and levelled, USDA). Acidic white powder left over from winemaking. All the figures on this page are approximate conversions based on the USDA value of 144 g per cup, so when a recipe really matters, verify with a kitchen scale.
It is used for stabilising egg whites, activating baking soda and making baking powder. That range of uses is part of why the conversion comes up so often: the same ingredient appears in everyday cooking and in precise baking, and the two situations demand different levels of accuracy. Knowing the weight of 3/4 cup, rather than guessing from a measuring cup, keeps the result consistent no matter which recipe you are following, and it lets you scale a recipe up or down without the errors multiplying.
How the weight was measured
Spooned and levelled is the method used for this ingredient, and it matters because the same cup can hold a different weight depending on how it was filled. Spooned and levelled means spooning the ingredient into the cup and levelling the top with a straight knife, without packing it down. Packed means pressing the ingredient firmly into the cup until it holds its shape. Poured means pouring a liquid into a measuring jug up to the line. Scooped means pushing the cup through a solid fat and levelling the top.
The source for the 144 g per cup figure is USDA, and this page follows that value exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
All the figures on this page are approximate conversions. When a recipe really matters, verify with a kitchen scale: weigh the ingredient directly into the bowl on a tared scale and trust that number over any cup.
Cream of Tartar cups to grams conversion table
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 36 g |
| 1/3 cup | 48 g |
| 1/2 cup | 72 g |
| 2/3 cup | 96 g |
| 3/4 cup | 108 g |
| 1 cup | 144 g |
| 1 1/4 cups | 180 g |
| 1 1/2 cups | 216 g |
| 2 cups | 288 g |
| 3 cups | 432 g |
One tablespoon of cream of tartar weighs about 9 g, and one teaspoon about 3 g. Three quarters of a cup is 12 tablespoons, and it occupies about 177 ml by volume, the same as 3/4 cup of anything, because volume does not change from one ingredient to the next. Only the weight changes, and that is why the table above is organised by weight rather than volume. The table is rounded to the nearest tenth of a gram where the fraction demands it, so the numbers are approximate by design; the 3/4 cup figure of 108 g is the one to use when a recipe calls for 3/4 cup.
When this conversion matters most
This conversion matters most in baking powder making and in commercial meringues, where cream of tartar is used in bulk rather than by the pinch. A home meringue uses a quarter teaspoon, where the weight is about 1 g, but a bulk baking powder mix uses cups, and then the 108 g figure for 3/4 cup matters. Cream of tartar weighs 144 g per cup, so 3/4 cup is 108 g. The practical point is that cream of tartar is an acid: it stabilises egg whites, activates baking soda, and combines with baking soda to make baking powder, so its amount has to be in proportion to the other ingredients.
Worked examples
A meringue for a pavlova
A meringue recipe calling for 3/4 cup of cream of tartar needs 108 g, though this is far more than any home recipe uses and suggests a commercial batch. A home meringue uses a quarter teaspoon, where the weight is about 1 g. If your recipe genuinely calls for 3/4 cup, check the batch size first: 108 g of cream of tartar in a home meringue would make it taste sharply acidic.
A bulk baking powder mix
Making baking powder at home calls for cream of tartar and baking soda in a two-to-one ratio, and a bulk batch might use 3/4 cup of cream of tartar at 108 g, mixed with half a cup of baking soda. The ratio is what makes the baking powder work, so weighing both ingredients keeps the mix active. Store the homemade baking powder in an airtight jar and use it within a few weeks, because it loses strength faster than shop-bought.
A stabiliser for a commercial meringue
A commercial meringue calling for 3/4 cup of cream of tartar needs 108 g, whisked with the egg whites to stabilise them. Cream of tartar is the acid that helps egg whites whip to firm peaks and hold their shape, so the amount matters in a large batch. Weighing 108 g keeps the bulk meringue stable instead of weeping or collapsing.
Common mistakes
The most common mistake is assuming a recipe that calls for 3/4 cup of cream of tartar is correct without checking: most home recipes use a quarter teaspoon, so a cup measure usually means a bulk batch or a scaling error. A second mistake is confusing cream of tartar with tartaric acid or with baking powder, which are different ingredients. A third mistake is storing cream of tartar in a damp place, where it clumps; keep it in an airtight jar in a cool, dry place, where it keeps for up to three years.
If you do not have a kitchen scale, measure with tablespoons instead of a cup: 3/4 cup is 12 level tablespoons, and levelling each spoonful separately keeps the total far closer to the true weight than a single cup measure. For thick ingredients like sour cream or cream cheese, press the spoonful in firmly and level the top; for liquids, fill the spoon on a flat surface. This method works well for cooking, where a few grams either way do not matter, but for baking, a scale is the better investment: it removes the guesswork entirely and makes every recipe repeatable.
Why weighing 3/4 cup of cream of tartar beats measuring it in cups
Leavening is the ingredient where accuracy matters most, because the amount decides whether a bake rises, and too much leaves a bitter, soapy taste that cannot be fixed. A home recipe uses a teaspoon, but a commercial batch or a bulk mix uses cups, and then the weight per cup has to be exact. Baking soda and baking powder are dense powders, so a cup measure can be 10 g or more off depending on how it was scooped. Weighing removes that whole source of error, and it is the only reliable way to scale a leavening recipe up without the bake collapsing.
Storage
Airtight jar, cool and dry, up to 3 years. Acidic white powder left over from winemaking. It is used for stabilising egg whites, activating baking soda and making baking powder. Knowing how the ingredient is stored matters for the conversion too: an ingredient that has absorbed moisture or dried out will weigh differently per cup, so store it properly and weigh it fresh for the best results.
Frequently asked questions
How many grams is 3/4 cup of cream of tartar?
3/4 cup of cream of tartar weighs 108 g, spooned and levelled, using the USDA value of 144 g per cup. The figure is approximate, so verify with a kitchen scale when the recipe matters. Most home recipes use far less than this, so check the recipe if it calls for 3/4 cup.
How many tablespoons is 3/4 cup of cream of tartar?
3/4 cup is 12 tablespoons, and one tablespoon of cream of tartar weighs about 9 g. That gives 108 g for the full 12 tablespoons. A teaspoon weighs about 3 g, and a quarter teaspoon about 1 g, which is the amount most recipes actually need.
What does cream of tartar do in meringue?
Cream of tartar is an acid that stabilises egg whites, helping them whip to firm peaks and hold their shape without weeping. A quarter teaspoon per three egg whites is the usual amount; 108 g would suit a commercial batch, not a home meringue.
Can I make baking powder from cream of tartar?
Yes. Mix two parts cream of tartar with one part baking soda: for example, 108 g of cream of tartar with 54 g of baking soda. The mixture works like baking powder, but use it within a few weeks, because homemade baking powder loses strength faster than shop-bought.
How long does cream of tartar keep?
Cream of tartar keeps in an airtight jar in a cool, dry place for up to three years. It clumps in humidity, so keep the jar sealed and break up any lumps before weighing 108 g for a recipe.