1 teaspoon of vanilla extract weighs 4.67 g. A teaspoon is one forty-eighth of a cup, and a cup of vanilla extract is 224 g poured, so the maths is 224 ÷ 48 = 4.67 g. The same cup divided by 16 gives the tablespoon weight of 14 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Vanilla beans steeped in alcohol; the standard vanilla flavouring. It is used for cakes, cookies, custards and ice cream.
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.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 4.67 g |
| 2 tsp | 9.34 g |
| 3 tsp | 14.01 g |
| 4 tsp | 18.68 g |
| 5 tsp | 23.35 g |
| 6 tsp | 28.02 g |
| 7 tsp | 32.69 g |
| 8 tsp | 37.36 g |
| 9 tsp | 42.03 g |
| 10 tsp | 46.7 g |
| 11 tsp | 51.37 g |
| 12 tsp | 56.04 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 14 g |
| 2 tbsp | 28 g |
| 3 tbsp | 42 g |
| 4 tbsp | 56 g |
| 5 tbsp | 70 g |
| 6 tbsp | 84 g |
| 7 tbsp | 98 g |
| 8 tbsp | 112 g |
| 9 tbsp | 126 g |
| 10 tbsp | 140 g |
| 11 tbsp | 154 g |
| 12 tbsp | 168 g |
| 13 tbsp | 182 g |
| 14 tbsp | 196 g |
| 15 tbsp | 210 g |
| 16 tbsp | 224 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 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 |
One cup of vanilla extract weighs 224 g, so a quarter cup is 56 g and half a cup is 112 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from King Arthur Baking, measured poured. Liquids are the simplest thing to measure with a spoon: fill it to the rim and hold it level. A cup of vanilla extract weighs 224 g, which is where the teaspoon figure of 4.67 g comes from. Because a teaspoon of liquid is also about 4.93 ml, the weight and the volume track each other closely, and for most liquids the two are near enough interchangeable at this scale. Measure over the bowl or pan so a drip lands where it belongs, and use a proper measuring spoon rather than a cutlery teaspoon, which can hold anywhere from 3 ml to 7 ml depending on the set.
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. The method matters more than the number itself, because the same spoon of vanilla extract measured two different ways can give two different weights, and the King Arthur Baking value assumes the poured method every time.
Worked examples
A dressing for a side salad
A dressing for a side salad uses 2 teaspoons (9.34 g) of vanilla extract whisked with oil and seasoning, and the balance of the dressing depends on that small amount. Too much and the dressing turns sharp and thin; too little and the oil dominates and the salad tastes greasy. Measure over the bowl so a drip lands where it belongs, and whisk as you add the oil so the dressing holds together.
Adjusting a cake batter
A cake batter that looks too stiff takes 3 teaspoons (14.01 g) of vanilla extract stirred in one spoon at a time until it falls from the spoon in a thick ribbon. Adding liquid a teaspoon at a time is the safe way to fix a dry batter, because a whole tablespoon at once can tip it from stiff to runny. Room-temperature liquid mixes in more evenly than cold liquid, so take it out of the fridge a little before you bake.
A marinade or glaze
A glaze for a small cake uses 4 teaspoons (18.68 g) of vanilla extract mixed with icing sugar until it runs in a slow ribbon from the spoon. The amount decides the thickness: too much liquid and the glaze slides off the cake, too little and it sets in lumps. Add the last teaspoon drop by drop, because the difference between a glaze that coats and one that runs is often a single teaspoon.
Practical guidance
Measuring liquids by the spoon
Fill the spoon to the rim and hold it level, measuring over the bowl so a drip lands where it belongs. Use a proper measuring spoon, not a cutlery teaspoon, which can hold anywhere from 3 ml to 7 ml depending on the set. One teaspoon of liquid is about 4.93 ml, so a teaspoon of vanilla extract is near enough 4.67 g, and the weight and volume figures on this page agree with each other.
Common mistakes with liquids
The most common mistake is using a cutlery spoon instead of a measuring spoon, which is the single biggest source of error in liquid measures. Another is measuring a sticky liquid such as syrup in a dry spoon, where half of it stays behind; lightly oiling the spoon first helps it slide out. A third is measuring over the worktop instead of over the bowl, so a spill is lost and the recipe ends up short without you noticing.
Scaling and when to weigh
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of vanilla extract, count out about 21.4 teaspoons, and for 50 g, about 10.7 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 9.34 g, and doubling it means 8 teaspoons, or 37.36 g. For anything larger than a few spoonfuls, use a measuring jug or a scale, which is faster and removes the spoon-to-spoon error.
Storage. Cool, dark cupboard, up to 4 years.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of vanilla extract?
One level teaspoon of vanilla extract weighs approximately 4.67 g. That figure comes from dividing the cup weight of 224 g by 48, and it assumes the ingredient is measured poured. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of vanilla extract make 100 g?
About 21.4 teaspoons of vanilla extract weigh 100 g, and about 10.7 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
How many teaspoons of vanilla extract are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of vanilla extract weighs approximately 14 g, which is three times the teaspoon weight of 4.67 g. Use the tablespoon table on this page when a recipe switches between the two units.
Does a heaped teaspoon of vanilla extract weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
How many millilitres is 1 teaspoon of vanilla extract?
One teaspoon is 4.93 ml, and one teaspoon of vanilla extract weighs about 4.67 g, so the volume and the weight are close at this scale. For liquids, measuring by millilitres in a jug is just as accurate as weighing, and often faster.
How should I store vanilla extract?
Cool, dark cupboard, up to 4 years. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.