100 grams of vanilla extract is about 7.1 tablespoons. One tablespoon of vanilla extract weighs about 14 g, and one teaspoon is about 4.7 g. It is the most used flavouring in baking, and the one where a tablespoon is almost always too much: most recipes need a teaspoon, so 100 g of it is far more than a single bake ever calls for.
All figures on this page are approximate, and they come from King Arthur Baking, measured poured. Vanilla beans steeped in alcohol; the standard vanilla flavouring. Cakes, cookies, custards and ice cream. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from King Arthur Baking, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 224 g divided by 16, rounded to one decimal place. 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 spoon, 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.
Conversion table
| Amount | Grams of vanilla extract |
|---|---|
| 1 teaspoon | 4.7 g |
| 1 tablespoon | 14 g |
| 2 tablespoons | 28 g |
| 3 tablespoons | 42 g |
| 4 tablespoons | 56 g |
| 5 tablespoons | 70 g |
| 6 tablespoons | 84 g |
| 8 tablespoons | 112 g |
| 10 tablespoons | 140 g |
| 12 tablespoons | 168 g |
| 1 cup (16 tablespoons) | 224 g |
| 100 g | 7.1 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of vanilla extract is about 7.1 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A vanilla sponge for a birthday cake
A vanilla sponge for a birthday cake uses 2 tablespoons of vanilla extract, about 28 g, beaten into the butter and sugar with the eggs. The vanilla is the flavour of the cake, so it should be real extract, not imitation, because the difference shows in a plain sponge. Two spoonfuls is generous for a single cake; any more and the vanilla turns bitter instead of fragrant.
A custard for a fruit tart (Vanilla Extract)
A custard for a fruit tart uses 3 tablespoons of vanilla extract, about 42 g, stirred into the warm milk before the eggs go in. The vanilla should be added to the warm milk, not the hot pan, because boiling it drives off the flavour. Three spoonfuls makes a custard that tastes clearly of vanilla, and the custard should be strained through a sieve for a smooth finish.
A batch of vanilla ice cream
A vanilla ice cream base uses 4 tablespoons of vanilla extract, about 56 g, stirred into the warm custard before it is churned. The vanilla is the only flavouring in the ice cream, so it should be the best extract you can afford, and it should be added after the custard has cooled slightly, so the alcohol does not cook off. Four spoonfuls flavours a litre of ice cream.
Getting it right in your kitchen
Vanilla extract matters because it is the default flavouring of baking, and the difference between real extract and imitation is the difference between a cake that tastes of vanilla and one that tastes of chemicals. Real extract is vanilla beans steeped in alcohol, and its flavour is complex and warm, while imitation vanilla is a single chemical and tastes flat. At 224 g per cup, a tablespoon weighs about 14 g, so 100 g is about 7.1 tablespoons. In practice, no recipe uses that much at once: vanilla is measured in teaspoons, not tablespoons, and a tablespoon is a generous amount for a whole cake. The practical rule is to add vanilla to warm liquid, not boiling liquid, because boiling drives off the flavour.
When should you weigh vanilla extract instead of measuring it in tablespoons? 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 spoon or a cup. 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, but for anything where precision matters, the scale is the tool to reach for.
Storage. Cool, dark cupboard, up to 4 years.
- Use real vanilla extract for sponge, custard and ice cream; imitation tastes flat.
- Add vanilla to warm liquid, never boiling, or the flavour cooks off.
- Store in a cool, dark cupboard; it lasts up to 4 years.
Frequently asked questions
How many tablespoons is 100 grams of vanilla extract?
100 grams of vanilla extract is about 7.1 tablespoons, poured, using the King Arthur Baking value of 224 g per cup. One tablespoon weighs about 14 g. The figure is approximate, so verify with a kitchen scale when the recipe matters. In practice, recipes use vanilla by the teaspoon, not the tablespoon.
How many grams is 1 tablespoon of vanilla extract?
One tablespoon of vanilla extract weighs about 14 g, and one teaspoon is about 4.7 g. Most recipes call for one or two teaspoons, so a tablespoon is a generous amount for a whole cake.
Can I use imitation vanilla instead of real extract?
Yes, but the flavour is flatter: real extract is vanilla beans steeped in alcohol, with a complex, warm flavour, while imitation vanilla is a single chemical. For a plain sponge, custard or ice cream, where vanilla is the main flavour, real extract is worth using. For a chocolate cake, where vanilla is a background note, imitation is fine.
Can I substitute vanilla paste for extract?
Yes, spoon for spoon: vanilla paste is thicker and contains vanilla seeds, which give a speckled look to custards and ice cream. Use the same amount, and expect a slightly stronger flavour. Vanilla paste is a good choice for custards, where the seeds show.
How long does vanilla extract keep?
Up to 4 years in a cool, dark cupboard, sealed. It does not go off in the usual sense, because it is preserved in alcohol, but it loses flavour with heat and light. If it smells weak or flat, it is time to replace it.
Common mistakes to avoid
The most common mistake is using imitation vanilla in a plain cake, where its flat, chemical flavour shows; use real extract for sponge, custard and ice cream. The second mistake is adding vanilla to a boiling liquid, which drives off the flavour; add it to warm liquid instead. The third mistake is measuring vanilla with a tablespoon when the recipe says a teaspoon, because a tablespoon is three times as much and the cake turns bitter. Finally, do not store vanilla extract in a warm cupboard or on a sunny shelf, because heat and light spoil it; keep it cool and dark, where it lasts up to 4 years.