You can leave cream of tartar out of a recipe if you wish. Depending on the recipe this will either make very little difference or affect how the food rises when it’s cooked.
For example, if you skip cream of tartar when making meringues, there is a pretty good chance they won’t rise at all. This won’t give them their fluffy appearance but, they will still taste pretty good.
We find that skipping cream of tartar and choosing not to replace it with a substitute is perfectly fine but, the food’s texture won’t be a whipped and fluffy as it could be with cream of tartar or a substitute.
Additionally, foods that contain sugar often tends to crystallize if they don’t contain cream of tartar, although this can be easily fixed by microwaving for a few seconds.
Overall, the absence of cream of tartar in your baking will likely taste the same and just look a little different.
If you’re concerned about skipping it entirely, try using a cream of tartar substitute like lemon juice or buttercream.