224 g of vanilla extract is 1 cup. Nobody uses a cup of vanilla extract in a recipe, but the figure is the basis for the small measures that matter: one teaspoon is about 4.7 g and one tablespoon about 14 g. Vanilla extract is mostly alcohol and water with vanilla flavour, and its weight is close to water, just a little lighter because of the alcohol.
All figures on this page are approximate, and they come from King Arthur Baking, measured poured. When a recipe has to work the first time, verify with a kitchen scale.
Putting the numbers to work
A vanilla cake where the vanilla is the star
A vanilla cake recipe uses 14 g of vanilla extract, one tablespoon, for a cake serving eight. That is a generous amount, and it is right: vanilla is the only flavour in the cake, so it should be present, not a rumour. Add it with the wet ingredients so it disperses evenly through the batter.
Vanilla ice cream made from scratch
A custard base for ice cream uses 7 g of vanilla extract, about 1 1/2 teaspoons, stirred in after the custard has cooled. Adding vanilla to a hot custard drives off some of the volatile flavour compounds, so it goes in last. The amount is small, but it is the difference between ice cream that tastes of vanilla and ice cream that tastes of sweet cream.
A batch of sugar cookies
A sugar cookie recipe uses 10 g of vanilla extract, about 2 teaspoons, for two dozen cookies. The vanilla rounds out the butter and sugar and stops the cookies tasting flat. Measure it with a teaspoon rather than pouring freehand, because vanilla extract is expensive and easy to over-pour.
The numbers in a table
| Cups | Grams of vanilla extract |
|---|---|
| 1/4 cup | 56 g |
| 1/3 cup | 74.7 g |
| 1/2 cup | 112 g |
| 2/3 cup | 149.3 g |
| 3/4 cup | 168 g |
| 1 cup | 224 g |
| 1 1/2 cups | 336 g |
| 2 cups | 448 g |
| 3 cups | 672 g |
| 4 cups | 896 g |
Quick reference: 100 g of vanilla extract is about 0.45 cups, and 50 g is about 0.22 cups. All figures are approximate; verify with a kitchen scale when it matters.
Tips for best results
Pour liquids at eye level and read the meniscus, not the top of the curve, against the jug markings. Cold liquids are slightly denser than warm ones, but the difference is a gram or two per cup and will not change a recipe. If your jug only has millilitres, remember one US cup is 236.6 ml, so a recipe asking for 112 g of vanilla extract is asking for roughly half a cup, or about 118 ml. Never measure a liquid in a dry measuring cup: the flat top makes it impossible to fill to the line without spilling, and you will consistently under-measure. A clear jug with a spout is the right tool, and it costs less than a single ruined cake.
Scaling is straightforward once you know the cup weight. Doubling a recipe that calls for 224 g of vanilla extract means measuring 448 g, or 2 cups, and tripling it means 672 g, or 3 cups. Halving is just as easy: half a cup is 112 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. A cake scaled by half still needs half the flour, half the sugar, half the butter and half the vanilla extract, not just half of one of them. If you are scaling a recipe by an awkward factor, like two thirds, weigh the vanilla extract rather than trying to measure two thirds of a cup in a jug, because the jug markings are not precise enough for fractions of a cup.
When should you weigh vanilla extract instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the vanilla extract until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for liquids, a jug is fine, but for anything where precision matters, the scale is the tool to reach for.
Storage. Cool, dark cupboard, up to 4 years.
- Add vanilla to cooled custards to preserve the flavour.
- Measure with a teaspoon; it is expensive and easy to over-pour.
- Store in a cool, dark cupboard for up to four years.
How the measurement works
The figure on this page comes from King Arthur Baking, measured poured. Vanilla beans steeped in alcohol; the standard vanilla flavouring. Cakes, cookies, custards and ice cream.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the cup, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Frequently asked questions
How much vanilla extract is in a teaspoon?
One teaspoon of vanilla extract weighs about 4.7 g, and one tablespoon is about 14 g. These are the figures to use in practice, since vanilla is almost always measured in teaspoons.
Can I use vanilla essence instead of extract?
You can, but the flavour is weaker and less complex. Essence is a synthetic flavouring, while extract is made from real vanilla beans steeped in alcohol. If you substitute essence, use the same amount, but expect a simpler flavour.
What is the difference between vanilla extract and vanilla paste?
Vanilla paste is a thick syrup made from vanilla beans, and it contains the tiny black seeds that show up as specks in the finished bake. One teaspoon of paste replaces one teaspoon of extract, and the paste gives a stronger flavour and a more attractive appearance.
Does vanilla extract expire?
It keeps for up to four years in a cool, dark cupboard, because the alcohol acts as a preservative. If it smells weak or off, replace it. Do not store it in the fridge, because the cold can cloud it.
Can I make my own vanilla extract?
Yes. Split vanilla beans, put them in a bottle of vodka, and leave it in a dark cupboard for two months, shaking it occasionally. Homemade extract is excellent and much cheaper than shop-bought, but it needs time.
A note on cup sizes: every figure on this page uses the US cup, which holds 236.6 millilitres. A metric cup, used in Australia and some other countries, holds 250 millilitres, which is about six percent larger, so the same ingredient measured in a metric cup will weigh about six percent more. If your measuring cups are metric, multiply the gram figures here by 1.06, or better still, weigh the ingredient on a scale and skip the cup altogether. The scale does not care which country your cups came from.