Baking

Vanilla extract: what it is, how to pick and store it

Vanilla beans steeped in alcohol. Pure vanilla extract is the real thing; imitation vanilla tastes simpler and stronger.

How to pick it

Pure extract where vanilla is the star (custards, sugar cookies, whipped cream); imitation is fine in chocolate or spiced bakes.

How to store it

Cap it tightly and keep it in a cool, dark cupboard; the alcohol keeps it good for years.

Out of vanilla extract? What to use instead

  • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
  • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
  • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.
  • Imitation vanilla: The same amount. Fine in baked goods; flatter in no-bake desserts.

All 5 swaps for vanilla extract, with what changes

Vanilla extract: cups to grams

Vanilla extract
MeasureGrams
1 cup208 g
½ cup104 g
⅓ cup69 g
¼ cup52 g
1 tablespoon13 g
1 teaspoon4.3 g

Weights from USDA FoodData Central. Vanilla extract: converter and grams to cups

Recipes with vanilla extract (62)

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Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.