Vanilla extract is used in nearly every dessert recipe. Here's what to use when you run out — and what actually comes close.
Pure vanilla extract is made by macerating vanilla beans in a solution of water and ethanol. The alcohol extracts the flavour compounds from the beans over several weeks. The FDA requires a minimum of 35% alcohol and 13.35 ounces of vanilla beans per gallon of liquid for a product to be labelled "pure vanilla extract."
Vanilla flavour comes primarily from vanillin — the main aromatic compound in vanilla beans — alongside hundreds of other flavour molecules that give natural vanilla its complexity. Imitation vanilla extract is made from synthetic vanillin, typically derived from wood pulp by-products, and is significantly cheaper. It works in baking but lacks the depth and complexity of pure vanilla.
Vanilla bean paste combines vanilla extract with the seeds scraped from actual beans, suspended in a thick, syrupy base. It provides the same flavour as extract plus the visual appeal of vanilla seeds. Use at a 1:1 ratio. More expensive but delivers superior flavour.
Ground dried vanilla beans. No alcohol — suitable for alcohol-free diets and applications where alcohol would be a concern. More concentrated than extract — use half as much. Adds a slight colour to light-coloured batters.
Split the bean lengthwise and scrape the seeds with the back of a knife. The seeds contain the most concentrated vanilla flavour of all forms. Use in applications where the paste is incorporated into a liquid or batter.
Pure maple syrup has warm, caramel, and slightly woodsy notes that complement baking in a similar way to vanilla — not the same flavour, but a harmonious substitute in many recipes. Works particularly well in cookies, quick breads, and oatmeal.
Almond extract is significantly more intense than vanilla and has a distinctly different flavour profile. It adds a pleasing nutty, floral note to baked goods. Use sparingly — too much is overpowering. Works well in combination with small amounts of vanilla if you have a partial bottle.
The warm, caramel-oak character of bourbon or the sweet molasses note of dark rum pairs beautifully with baked goods in the same way vanilla does. Use the same quantity — the alcohol bakes off. Not appropriate for alcohol-free contexts.