Out of Vanilla sugar, one case

How to substitute vanilla extract for vanilla sugar

4 options, ranked, with the exact amount

Use thisBest of 4 options

Use Vanilla extract + sugar (for a packet)

1 tsp extract + 2 tsp sugar for every packet of vanilla sugar

For a European recipe that calls for 1 packet of vanilla sugar (about 2 teaspoons), use 1 teaspoon of vanilla extract and add 2 teaspoons of plain sugar. For homemade-style vanilla sugar measured by the cup, use 1 cup of plain sugar plus 1 teaspoon of extract. Add the extract with the wet ingredients. It cannot be sprinkled on top the way vanilla sugar is.

Verdict —: Tweak it
The tweak —: Add the sugar with the recipe's other sugar and the extract with the eggs, milk or butter.
Best for —: cakes, cookies and yeast doughs from European recipes
Pantry —: Likely in your cupboard

One casethe full vanilla sugar card

Every option, one card

Ranked

Vanilla sugar substitutes compared
#	Substitute	Instead of 1 packet vanilla sugar	Verdict
1	Vanilla extract + sugar (for a packet)cakes, cookies and yeast doughs from European recipes	1 tsp extract + 2 tsp sugarTweak it	Tweak it
2	Vanilla extract + sugar (by the cup)recipes that measure vanilla sugar by the cup	1 cup sugar + 1 tsp extract per cupTweak it	Tweak it
3	Vanilla bean pastecustard, ice cream and panna cotta	1 tsp paste + 2 tsp sugarTweak it	Tweak it
4	Vanilla powderdusting over cookies, waffles and fruit	½ tsp powder + 2 tsp sugarTweak it	Tweak it
Not a swap	Vanilla extract for dusting	not a swapNot for this	Not for this

What changesWhat changes, option by option4 options

Vanilla extract + sugar (for a packet)

the same vanilla flavor

Packet vanilla sugar, the kind sold in small sachets for German, Austrian and Scandinavian baking, is strongly flavored. A teaspoon of extract matches the vanilla in one packet, and the plain sugar makes up the sweetness.

Best for: cakes, cookies and yeast doughs from European recipes, custards, puddings and pastry cream, whipped cream
Prep: Add the sugar with the recipe's other sugar and the extract with the eggs, milk or butter.
Where it fails: Dry mixes, and anything where the vanilla sugar is dusted over the top after baking.

A packet is about 8 to 9 grams, roughly 2 teaspoons. In most cakes the missing 2 teaspoons of sugar would not be noticed, but it is easy to add.

Vanilla extract + sugar (by the cup)

the same; the vanilla comes through a little more clearly

Homemade vanilla sugar, made by keeping a vanilla bean in a jar of sugar, is mild and used in place of all the sugar in a recipe. Plain sugar with a teaspoon of extract per cup stands in for it.

Best for: recipes that measure vanilla sugar by the cup, cookies, cakes and custards, sweetening fruit
Prep: Use plain sugar in the full amount and add the extract with the wet ingredients. If the recipe also lists vanilla extract, keep that as well.
Where it fails: Recipes that roll or coat something in the dry sugar, such as sugared doughnuts or crescent cookies.

Vanilla bean paste

rounder, with visible vanilla seeds

A thick syrup of vanilla extract and vanilla seeds. It swaps evenly with extract and leaves the black specks that vanilla bean sugar would.

Best for: custard, ice cream and panna cotta, pale cakes and shortbread where the specks show
Prep: Use it in the same amount as extract and add it with the wet ingredients.
Where it fails: Like extract, it is wet and sticky and cannot be sprinkled.

Vanilla powder

vanilla without the alcohol note of extract

Dried, ground vanilla. Stirred into plain sugar it gives a dry vanilla sugar, which is the one swap here that can be dusted or used in a dry mix.

Best for: dusting over cookies, waffles and fruit, dry mixes and hot drinks, meringues, where added liquid is unwelcome
Prep: Start with ½ teaspoon per packet, stir it into the sugar and taste. Strength varies by brand, and some powders are already sweetened.
Where it fails: Pure ground vanilla is brown and shows in a white icing.

Vanilla extract for dusting

harsh and boozy when it is not baked or mixed in

Extract is a liquid in an alcohol base. It flavors a batter but cannot stand in for a dry sugar that is sprinkled on.

Best for: nothing on top of a finished bake
Where it fails: Sprinkled over a finished cake, cookies or fruit, it makes wet spots and tastes of raw alcohol. Dust with plain or powdered sugar and put the extract in the batter.

Tips for substituting vanilla sugar

5 tips

The packet conversion: 1 packet vanilla sugar = 1 teaspoon vanilla extract + 2 teaspoons sugar. 2 packets = 2 teaspoons extract + 4 teaspoons sugar.
Add extract off the heat in custards and puddings. Stir it in after cooking so the flavor does not boil away.
For crescent cookies and other bakes rolled in vanilla sugar, roll them in powdered sugar and add ½ teaspoon of extract to the dough.
To make a dry vanilla sugar from extract for later, stir 1 teaspoon extract into 1 cup sugar, spread it on a tray until it is dry to the touch, then break up the lumps.
Imitation vanilla works in the same amount as pure extract in baked goods.

Questions

4 questions

How much vanilla extract equals one packet of vanilla sugar?

1 teaspoon. Add 2 teaspoons of plain sugar to replace the sugar in the packet. Some bakers use up to 2 teaspoons of extract for a stronger vanilla flavor, which is fine in a cake or cookie dough.

How much vanilla extract replaces 1 tablespoon of vanilla sugar?

For packet-style vanilla sugar, about 1 ½ teaspoons of extract plus 1 tablespoon of plain sugar, since a packet is about 2 teaspoons. For mild homemade vanilla sugar, use 1 tablespoon of plain sugar and a few drops of extract.

Does the extra liquid from the extract matter?

Not in a batter or dough: a teaspoon or two is too little to change it. It matters in meringue, in chocolate you are melting and in dry mixes. Use vanilla powder for those.

Can I use vanilla sugar in place of vanilla extract?

Yes. Use 1 packet, about 2 teaspoons, of packet vanilla sugar for each teaspoon of extract, and take 2 teaspoons out of the recipe's sugar if you want to keep the sweetness exact.