Out of Vanilla extract, one case
How to substitute a vanilla bean for vanilla extract
4 options, ranked, with the exact amount
Use Vanilla bean
1 bean for every 1 tbsp of vanilla extract
Use the seeds scraped from 1 vanilla bean for each tablespoon of vanilla extract, or about a third of a bean, a 2-inch piece, for 1 teaspoon. Split the bean lengthwise and scrape out the seeds with the back of a knife. Vanilla bean paste is easier: it swaps 1 teaspoon for 1 teaspoon.
- Verdict —
- Tweak it
- The tweak —
- Split the bean lengthwise, scrape out the seeds with the back of a knife, and rub them into the sugar or whisk them into the liquid so they do not clump.
- Best for —
- custard, ice cream, creme brulee and panna cotta
- Pantry —
- Special trip
One casethe full vanilla extract card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp vanilla extract | Verdict |
|---|---|---|---|
| 1 | Vanilla beancustard, ice cream, creme brulee and panna cotta | 1 beanTweak it | Tweak it |
| 2 | Vanilla bean pastecustard, ice cream and panna cotta | 1 tsp per 1 tspWorks | Works |
| 3 | Vanilla powderdry mixes, shortbread and meringue | ½ tsp per 1 tspTweak it | Tweak it |
| 4 | Imitation vanillacookies, brownies and cakes | 1 tsp per 1 tspWorks | Works |
Vanilla bean
fuller and more floral than extract, with visible specks
The whole pod that extract is made from. The sticky seeds inside carry the flavor into a batter; the pod itself flavors any warm liquid it steeps in.
- Best for
- custard, ice cream, creme brulee and panna cotta, pastry cream and whipped cream, pound cake, sugar cookies and shortbread
- Prep
- Split the bean lengthwise, scrape out the seeds with the back of a knife, and rub them into the sugar or whisk them into the liquid so they do not clump.
- Suits
- vegan
- Where it fails
- Recipes where vanilla is in the background, such as chocolate chip cookies or brownies: the bean costs far more and the difference is hard to taste. A dry, brittle bean will not scrape; steep it whole in the recipe's warm liquid.
Beans vary in size. This amount is for a plump bean 6 to 7 inches long.
Vanilla bean paste
the same vanilla, a touch sweeter, with visible specks
Vanilla extract thickened with sugar syrup and flecked with vanilla seeds. It measures like extract and brings the specks of a bean.
- Best for
- custard, ice cream and panna cotta, frosting and whipped cream, any baking recipe
- Where it fails
- Nowhere for flavor. The specks show in a pure white frosting or meringue, and it costs more than extract.
Vanilla powder
true vanilla, slightly drier and less boozy
Ground vanilla, sometimes cut with sugar or starch. It adds vanilla with no liquid and no alcohol, and it holds up to heat.
- Best for
- dry mixes, shortbread and meringue, coffee and hot chocolate, recipes where extra liquid or alcohol is a problem
- Prep
- Start with half the amount of extract called for and whisk it into the dry ingredients.
- Where it fails
- Sweetened powders vary a lot in strength; check the jar and start with half the extract amount. Dark pure powder speckles a white batter.
Imitation vanilla
plain, sweet vanilla; less depth in uncooked desserts
Vanillin made without vanilla beans, used in the same amount as extract. In baked goods it is very hard to tell from the real thing.
- Best for
- cookies, brownies and cakes, muffins and quick breads, everyday baking where a bean would be wasted
- Where it fails
- Custard, ice cream and frosting, where vanilla is the main flavor and the simpler taste shows.
Tips for substituting vanilla extract
5 tips- One bean replaces 1 tbsp of extract. For 1 tsp, cut a 2-inch piece from a 6-inch bean and wrap the rest tightly; for 2 tsp, use two thirds of the bean.
- For custard, ice cream or pastry cream, add the seeds and the scraped pod to the milk or cream, heat until steaming, cover and steep 15 to 30 minutes, then lift out the pod.
- For cookies and cakes, rub the seeds into the sugar with your fingertips before creaming. They spread evenly instead of sitting in clumps.
- A bean adds no liquid. In a recipe with 1 tbsp or more of extract, the batter is that much drier, which only matters in small, delicate batches: add the same amount of milk or water.
- Do not throw away the scraped pod. Bury it in a jar of sugar for a week or two to make vanilla sugar.
Questions
5 questionsHow much vanilla extract equals one vanilla bean?
One vanilla bean equals about 1 tablespoon of vanilla extract, or 1 tablespoon of vanilla bean paste. Going the other way, if a recipe calls for one bean and you only have extract, use 1 tablespoon and add it at the end of cooking.
How much vanilla bean do I use for 1 teaspoon of extract?
About a third of a bean: a 2-inch piece of a 6-inch bean, split and scraped. Beans vary, and some cooks use half a bean per teaspoon for a stronger flavor. A little extra vanilla seed does no harm.
Can I substitute vanilla bean paste for vanilla extract?
Yes, in the same amount: 1 teaspoon of paste for 1 teaspoon of extract. Paste is extract thickened with a sugar syrup and vanilla seeds, so the flavor is the same and the dessert has specks in it.
Do I use the whole pod or only the seeds?
In a batter or dough, only the seeds; the pod is tough and stays that way. In a liquid that is heated, such as milk for custard or syrup for poaching fruit, use both: steep the pod with the seeds, then remove the pod before you go on.
Is a vanilla bean worth using in place of extract?
In desserts where vanilla is the main flavor and you will see the specks, yes: custard, ice cream, creme brulee, panna cotta. In chocolate desserts and most cookies, extract or paste gives nearly the same result for much less money.