{"id":1317854,"date":"2020-12-06T04:00:56","date_gmt":"2020-12-06T10:00:56","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=1317854"},"modified":"2024-10-17T04:14:42","modified_gmt":"2024-10-17T09:14:42","slug":"vanilla-substitutes","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/vanilla-substitutes\/","title":{"rendered":"What to Do When You’re Out of Vanilla Extract"},"content":{"rendered":"
There are a few pantry staples I take for granted: baking soda, molasses and vanilla extract. The containers are so large, I just assume I have some on hand. But, sometimes someone uses up the last few drops of vanilla without putting it on the shopping list, and my pantry shelves lay bare when I'm in the middle of mixing up a batch of cookies. Don't make an emergency run to the store! You can create a vanilla substitute with ingredients you already have on hand.<\/p>\r\nWhen you do run to the store, here are the vanilla brands<\/a> the Taste Recipes<\/em> Test Kitchen recommends.\r\n Don’t make an extra trip to the store. There are plenty of ways to make a vanilla substitute without sacrificing flavor or quality.<\/p>\n","protected":false},"author":7954,"featured_media":1320848,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[303883],"categories-v2":[308476],"coauthors":[50034],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false,"long_pin":""},"yoast_head":"\n Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed<\/em> and SkinnyMs<\/em>.<\/p>\r\n Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":" Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""}},"images":{"1320848":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/11\/vanilla-extract-shutterstock_692035930.jpg","post_data":{"ID":1320848,"post_author":"7006","post_date":"2019-11-27 10:58:02","post_date_gmt":"2019-11-27 16:58:02","post_content":"","post_title":"vanilla-extract-shutterstock_692035930","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"vanilla-extract-shutterstock_692035930","to_ping":"","pinged":"","post_modified":"2019-11-27 10:58:16","post_modified_gmt":"2019-11-27 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There are plenty of ways to make a vanilla substitute without sacrificing flavor or quality."],"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1317854"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7954"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1317854"}],"version-history":[{"count":5,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1317854\/revisions"}],"predecessor-version":[{"id":1841233,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1317854\/revisions\/1841233"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1320848"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1317854"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1317854"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1317854"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1317854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Vanilla Substitutes<\/h2>\r\nHere's what you can use in place of vanilla in recipes.\r\n
Maple Syrup<\/h3>\r\nMy go-to substitute for vanilla extract is maple syrup. It has the same sweet aroma, and it does a pretty good job of mimicking vanilla's mellow flavor. Use the same amount of maple syrup as you would vanilla, and you'll barely notice the difference. (This is why vanilla is so expensive.<\/a>)\r\n
Almond Extract<\/h3>\r\nAlmond extract is significantly more potent than vanilla, but it will provide a similar flavor profile if you use it sparingly. You'll only need to use half the amount of almond extract, and you might be surprised at how much you like its nutty flavor in your favorite vanilla recipes<\/a>.\r\n
Bourbon, Brandy or Rum<\/h3>\r\nBelieve it or not, there is alcohol in vanilla (here's how much<\/a>). To make the extract, vanilla beans are soaked in alcohol to extract its enticing flavor and aroma. Swapping in the same amount of a flavorful spirit makes a fantastic substitute. And as long as whatever you're making is baked, the alcohol content will cook out leaving you with all of the flavor and none of the booze.\r\n
Other Spices<\/h3>\r\nIf vanilla isn't the star of your recipe, it's likely added to create depth of flavor. Try swapping in another spice<\/a>, like cinnamon, cardamom or nutmeg. These spices can be strong, so we recommend starting with a pinch.\r\n
Instant Coffee or Espresso Powder<\/h3>\r\nYou won't miss the flavor of vanilla in rich, chocolaty treats<\/a> if you add coffee or espresso powder instead. You won't need to add much; a pinch of espresso powder goes a long way.\r\n
Citrus Zest<\/h3>\r\nZesting a lime, lemon or orange is a great way to add a burst of fresh flavor to your favorite baked goods. The juice is too acidic, but the zest is super flavorful and it won't water down your dough, either.\r\n\r\nUp Next:<\/strong> Bean, Paste or Extract: Are You Using the Right Kind of Vanilla for Your Recipe?<\/a>\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"
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