Baking basics

Substitutes for vanilla extract

Vanilla rounds out sweetness in almost every dessert. In US stores, pure vanilla extract is at least 35 percent alcohol.

  1. Vanilla bean paste

    How much
    The same amount
    What changes
    Stronger, with visible vanilla seeds.
    Best in
    Custards, frosting, cookies.
  2. Vanilla bean

    How much
    The seeds of 1 bean for each 1 tbsp extract
    What changes
    A deeper, floral flavor and visible seeds.
    Best in
    Custards, ice cream, frosting.

    Alcohol-free

  3. Alcohol-free vanilla

    How much
    The same amount
    What changes
    Made with glycerin; a slightly milder taste.
    Best in
    Everything.

    Alcohol-free

  4. Imitation vanilla

    How much
    The same amount
    What changes
    Fine in baked goods; flatter in no-bake desserts.
    Best in
    Cookies, cakes.
  5. Maple syrup

    How much
    The same amount
    What changes
    A light maple note instead of vanilla. Or just leave vanilla out: chocolate recipes barely notice, plain cakes taste flat.
    Best in
    Pancakes, oatmeal, cookies.

    Alcohol-free

Simmerbee recipes with vanilla extract (62)

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On those recipes, tap Swaps next to the ingredient for the short version.

More baking basics swaps

Baking powderBaking sodaCornstarchYeastCocoa powderChocolate and chocolate chipsCream of tartar

Ingredient guide: Vanilla extract: pick, store and measure

All substitutions