I have several recipies that call for vanilla powder. Can you use vanilla extract instead?

Question

How can you replace the vanilla powder, with vanilla extract

Answer 1

Made from just pure ground premium Madagascar bourbon vanilla beans. Ground vanilla is the essence of vanilla flavor reduced to a powder. This fragrant product can be used instead of vanilla seeds for color and texture in foods, and paired with vanilla extract for layers of vanilla flavor. A little goes a long way and saves time and waste. 1/4 teaspoon of ground vanilla beans is approximately the equivalent of 1 teaspoon extract, and tastes best when folded into butter or a cream so that a fat can encapsulate the powder and release the full flavor.

Answer 2

Ground Vanilla Powder

Answer 3

The reason the recipie is call for vanilla powder is because it will give your food a more rich flavor of vanilla and you won't get the acohol that is found in vanilla extract. If you want to use the extract instead it will be the same amount as the powder. So, if it calls for 1/4 teaspoon powder then you use a 1/4 teaspoon of liquid

(if anything is misspelled it is because spell check isn't working).

Answer 4

Vanilla Powder is produced by grinding whole dried vanilla beans until powdery. The advantage to vanilla powder is it can be added to warm liquids and the vanilla flavor will not evaporate as it does with extracts. Otherwise, the two are interchangable.

Answer 5

Vanilla "powder" is vanilla flavor plated onto a carrier, typically maltodextrin or sugar or a mixture of both. You can sub extract but you may need to adjust sweetness of your recipe.

Good Luck!!

Answer 6

Funny, I haven't looked for powdered version, I didn't even know it existed. The benefit of the liquid form is that it mixes well in just about anything. You can probably use powder, you just have to make sure you mix it well. I don't think it matters if the chocolate is melted or not.

Answer 7

no... its calling for a dry ingredient... so don't use the extract