Out of vanilla? Try These Swaps in Your Baking Recipe Instead (2024)

There's no doubt about it: Vanilla extract is one of the most frequently used staples in the kitchen pantry, especially for avid bakers. Vanilla brings its deeply aromatic, distinctly floral flavor and character to all kinds of cookies, cakes, pies, custards, ice creams, and more. Even chocolate tastes better when it's paired with a bit of vanilla, and that's because the two seemingly opposite flavors bring out the very best in one another. But what happens when you run out? Turn to one of these vanilla extract substitutes, and you'll never notice what's missing.

What Is Vanilla?

The story of vanilla begins with tropical orchids, which bear elongated pods, or beans, filled with lots of tiny seeds. The orchid that gives us vanilla bean pods originated in Mexico, though much of today's world supply of vanilla comes from orchids cultivated in the South Pacific (which is why you may see "Tahiti" or "Madagascar" on the label).

What Is Vanilla Extract?

Pure vanilla extract is made from steeping chopped vanilla beans in a solution of alcohol, then straining and aging it to develop the flavor. Pure vanilla extract is our go-to for baking. It is pricy, but a little goes a long way. But when you consider the beans have to be harvested by hand, then aged, and the plants are subject to weather patterns and more, the price tag for this precious ingredient doesn't seem steep.

You may be tempted to try the more inexpensive artificial vanilla flavoring in place of pure vanilla extract substitute, but avoid the temptation. As its name suggests, imitation vanilla flavoring comes from artificial flavorings, and the flavor doesn't compare to the real thing. This is especially true in dishes like ice cream or custards that feature vanilla as the prominent ingredient.

Common Substitutes for Vanilla Extract

Other Forms of Pure Vanilla

Extract is the most common form of vanilla, but you may also have vanilla powder, vanilla paste, or the vanilla beans themselves on hand—these are our top picks for a substitute for vanilla extract.

• Vanilla powder: You need about 1/2 teaspoon of vanilla powder for every 1 teaspoon of extract your recipe calls for.
• Vanilla paste: The paste is roughly equivalent to the extract in terms of flavoring, so substitute in a 1:1 ratio. (Be sure to read the label on the paste or powder, as some brands may vary in concentration.)
• Vanilla bean: One vanilla bean split open lengthwise and scraped of its seeds, equals about 1 tablespoon of extract.

Maple Syrup

If you are preparing a recipe that requires vanilla extract and you find that you've run out of vanilla in all its forms, some bakers use an equal measure of pure maple syrup in its place. Avoid imitation maple syrup, which is mostly just corn syrup.

Flavoring Extracts

You may also choose to swap in other flavoring extracts in place of the vanilla. Almond imparts a nice flavor to baked goods and spoon desserts. It is much stronger than vanilla, however, so you will only need about half as much.

Other extracts, including lemon or peppermint, impart their own distinct flavors. Depending on your recipe, experiment with one or another in place of vanilla to see if you like the result. If it's a simple sugar cookie or butter cake, it shouldn't be a problem. (Who knows? You might even create a new favorite cookie or cake in the process.)

Bourbon and Other Alcoholic Spirits

You can also try using a spirit, such as brandy, rum, whiskey, or bourbon, as a vanilla extract substitute. Because bourbon picks up some of the flavors from the oak barrels in which it is aged, its flavor is closest to vanilla. The reason? Oak is rich in compounds known as vanillins.

Make Your Own

There are two homemade substitutes for vanilla extract, neither is ready the day you make it, so they aren't substitutes you can use today, but they are an investment in future baking.

Homemade Vanilla Extract: To avoid running out of vanilla extract (those small grocery store bottles only hold so much), plan ahead by making your own extract from scratch. It's easy to make your own using vanilla beans and vodka. The extract needs about two months to develop flavor before you can use it—and it keeps indefinitely.

Vanilla Sugar: You may enjoy making vanilla sugar, which is simply a matter of burying vanilla pods in an airtight container of granulated sugar. Use new pods or those that have been scraped of their seeds for other recipes (don't let those powerhouse pods go to waste!) to prepare it. Then, whenever you need a vanilla extract substitute, simply use this sugar in place of regular granulated sugar in a recipe to achieve a similar vanilla flavor.