Vanilla & Extracts 1:1
Vanilla Bean Paste Substitution Calculator
No vanilla bean paste? Swap it for extract, beans, powder or double-fold extract, or use paste in place of them, with advice for custards, frostings, cakes and drinks.
How to use it
- Choose whether you're replacing paste or using paste instead of something else.
- Enter the amount and pick what you're making.
- Use the amount shown; the advice says when paste or beans are worth it.
How it works
Vanilla bean paste is vanilla extract thickened with sugar and full of seeds, so it swaps one for one with extract by volume. A tablespoon of paste equals about one plump vanilla bean.
Assumptions and limits
- Paste brands differ in sweetness and thickness.
- Equivalents are for flavor; only paste and beans add visible seeds.
Tips
- Use paste in custards, ice cream and frosting, where the seeds show.
- In baked goods, extract gives the same flavor for less.
- Stir paste well before measuring; the seeds settle.
Recipes to try it with
Questions
What can I use instead of vanilla bean paste?
The same amount of vanilla extract, or one vanilla bean per tablespoon of paste.
Is vanilla bean paste stronger than extract?
About the same; it swaps one for one.
Does vanilla paste contain sugar?
Yes, a little: about a teaspoon per tablespoon, which only matters in tiny batches.
When is vanilla paste worth it?
In custards, panna cotta, ice cream and frostings, where you see and taste the seeds.