Bold Baking Basics

How to Make Vanilla Bean Paste

4.53 from 17 votes
Craft gourmet Vanilla Bean Paste with our easy recipe to elevate your baking with a pro-level flavor at a fraction of the cost.
Vanilla bean paste is sotred in a glass jar with a golden color spoon on the side. Vanilla Bean Paste has a thick and slightly viscous consistency. The vanilla bean seeds give it a speckled appearance, which can be visually appealing in recipes.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Using your own homemade Vanilla Bean Paste is one of the simplest ways to elevate your baked goods! This concentrate adds intense creamy vanilla richness and complexity of flavor, and the lovely vanilla bean-speckled look it gives to cakes, cookies, crème brulée, and ice cream brings bakery-level flair to all of your sweet treats. Even better, making the paste is an easy and simple process and homemade is much more cost-effective than buying vanilla paste. Bonus: cooking it will make your kitchen smell absolutely fantastic. You can keep this paste in your refrigerator for a year. Once you use it, you’ll wonder how you lived without it!

Table of Contents

Vanilla bean paste is sotred in a glass jar with a golden colors spoon on top holding some paste to show the consistency and color. Vanilla Bean Paste has a thick and slightly viscous consistency. The vanilla bean seeds give it a speckled appearance, which can be visually appealing in recipes.

What is Vanilla Bean Paste?

  • Vanilla bean paste is a concentrated, homemade ingredient crafted by cooking and then blending vanilla bean seeds, chopped pods, sugar, water, and syrup for an intense and flavorful paste.
  • This rich paste adds an intensely delicious flavor of vanilla to recipes. Additionally, it gives foods a creamy, off-white hue and a lightly speckled look.
  • Unlike homemade vanilla extract which can contain vodka, vanilla paste does not contain alcohol.
  • Vanilla paste was developed by vanilla distributors in the 20th century to give bakers a convenient way to use vanilla beans in recipes.

Tools You Need

Key Ingredients and Why

Long and slender vanilla bean pods are placed on a blue wooden board, resembling thin dark brown or blackish-brown cylinders. They are about 4 to 8 inches (10 to 20 centimeters) in length. with a wrinkled, leathery surface texture.

  • Vanilla beans

    • Both vanilla pods and seeds are cooked and ground.
    • Look for vanilla beans on amazon.com or in a market near you. Vanilla beans are often graded based on quality, and you should look for Grade A or Grade B beans.
    • You want beans that are plump, soft, and shiny. Avoid dry, brittle vanilla beans. They should have a strong vanilla scent.
    • Note that there are different types of vanilla beans. Madagascar vanilla beans have a full, creamy taste while Tahitian vanilla beans are more floral and fruity.
  • Granulated sugar

    • Granulated sugar sweetens the vanilla paste and complements the intense vanilla flavor.
    • Sugar dissolves when cooked with water, forming a simple syrup. This syrupy texture contributes to its mixable, pourable quality.
    • Additionally, sugar acts as a natural preservative to protect against spoilage.
  • Corn Syrup

    • Corn syrup is used in this recipe because it prevents the crystalization that can occur in sugar syrup.
    • No worries if you’re out of it—use our recipe to make Perfect Homemade Corn Syrup Substitute!

How to Make Vanilla Bean Paste

Step-by-step instructions on How to Make Vanilla Bean Paste; Cut the vanilla beans lengthwise and scrape out the seeds into a saucepan. Next, chop up the beans and add the chopped vanilla beans to the pan.

  • Cut the vanilla beans: First, cut the beans lengthwise and scrape out the seeds into a saucepan. Next, chop up the beans and add the chopped vanilla beans to the pan.
  • Make the paste: Add the water, sugar, and corn syrup to the pot. Simmer over low heat for about 5 – 8 minutes, until sugar is dissolved. Cool for 10 minutes. Finally, pour the mixture into a blender and puree for one minute, until really fine.
  • Strain and store: Pass the mixture through a sieve into a bowl. Then, transfer to a lidded jar and store in the fridge for one year.

Next Steps: Add the water, sugar, and corn syrup to the pot. Simmer over low heat for about 5 - 8 minutes, until sugar is dissolved. Cool for 10 minutes. Finally, pour the mixture into a blender and puree for one minute, until really fine. Strain and store: Pass the mixture through a sieve into a bowl.

Can I Make Vanilla Bean Paste in Advance and How to Store Vanilla Bean Paste?

Yes, you can make the paste in advance before using it in recipes.

  • Store in a lidded glass jar in the fridge. The paste will keep for one year (but it’s so good it probably won’t last that long!).

What’s the Difference Between Vanilla Bean Paste and Vanilla Extract?

They are both flavoring agents used in cooking and baking, but they differ in several ways:

  • Ingredients:

    • Vanilla Bean Paste is made from vanilla bean pods, sugar, water, and often a thickening agent like corn syrup. It typically contains both the scraped seeds from the pods themselves.
    • Vanilla Extract is made by soaking vanilla beans in alcohol (or glycerin). The extract captures the aromatic compounds and flavors of the vanilla beans.
  • Flavor Intensity:

    • The Paste generally has a more intense and complex vanilla flavor from the presence of both the seeds and pieces of the vanilla bean pod.
    • Vanilla Extract has a milder, simpler, and less concentrated vanilla flavor compared to bean paste.
  • Texture and Appearance:

    • Vanilla Bean Paste has a thick and slightly viscous consistency. The presence of vanilla bean seeds gives it a speckled appearance, which can be visually appealing in recipes.
    • Vanilla Extract is a liquid with an amber color (or clear color if it is made with glycerin), and it contains no to little visible vanilla bean specks.
  • Usage:

FAQs

  • What do I do if my Vanilla Bean Paste seems dry?

    • If your vanilla beans are not the freshest, you might have to add a bit more water to get it to the desired consistency. Add the water a teaspoon at a time.
    • Store your vanilla paste in a tightly closed jar to protect it from air exposure, which can dry the paste out.
  • Can I use Vanilla Bean Paste and vanilla extract interchangeably?

    • Yes, you use them interchangeably. But you’ll generally need to use less paste than extract due to its higher concentration of flavor.
    • A common guideline is to use about half the amount of vanilla bean paste for the equivalent amount of vanilla extract (⅓-½ teaspoon of paste= 1 teaspoon extract). But the exact ratio may vary depending on the brand and personal preference.
    • Make your own vanilla extract with this simple recipe.

Gemma’s Pro Chef Tips

  • Simple syrup can crystalize over time. However, the small amount of corn syrup in this recipe will prevent that. You can easily make corn syrup using my recipe. Additionally, you can replace the corn syrup with glucose syrup.
  • The paste provides a more complex taste than vanilla extract. You may need to use both for a more pronounced and straightforward vanilla flavor.
  • Instead of sugar and water, you can make the paste with honey or agave syrup: use 1 cup of your desired sweetener and leave out the water, sugar, and corn syrup. Proceed as directed above, and keep in mind that honey in particular will impart its own delicious but distinctive flavor.
  • Try this in my Classic Vanilla Pudding, and think beyond standard desserts and add it to Vanilla Bean Compound Butter, smoothies, and even oatmeal!
  • Add this to your strawberries when making Strawberry Shortcake!

More Baking-Basics Recipes

Watch The Recipe Video!

How to Make Vanilla Bean Paste

4.53 from 17 votes
Craft gourmet Vanilla Bean Paste with our easy recipe to elevate your baking with a pro-level flavor and look at a fraction of store's cost.
Author: Gemma Stafford
Servings: 8 fl oz
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Craft gourmet Vanilla Bean Paste with our easy recipe to elevate your baking with a pro-level flavor and look at a fraction of store's cost.
Author: Gemma Stafford
Servings: 8 fl oz

Ingredients

  • 10 whole vanilla beans
  • 1 cup (8 fl oz/240 ml) water
  • ½ cup (4 oz/115 g) granulated sugar
  • 2 tablespoons corn syrup

Instructions

  • Split each vanilla bean pod lengthwise and scrape out the seeds. Add them to a small saucepan.
  • Roughly chop the pods and add those to the saucepan as well.
  • Add the water, sugar and corn syrup to the pan and allow to come to a simmer over low heat.
  • Allow to simmer for 5 -8 minutes to infuse the liquid and add as much flavor as possible. Stir to make sure the sugar has dissolved.
  • Pour the contents of the pot into a blender and puree for one minute, until fully blended.
  • Strain the mixture through a fine-mesh sieve into a clean bowl, pushing against the solids to extract as many of the seeds and finer bits of pod that you can.
  • Transfer to a lidded jar and store in a fridge for up to 1 year. Stir well before using.

 

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Alice
Alice
7 months ago

Hi Gemma,
After you press all the liquid out of your vanilla paste, can you put the rest on a cookie sheet to dry and put it into your sugar container so you can have vanilla sugar?
Thanks for all your video’s, so informative!
Alice

Carrie
Carrie
5 months ago

In the recipe it states to store in the fridge and room temperature. Just trying to find out which way it should be stored. Thanks!

Beverly
Beverly
7 months ago

I’m thinking on using fresh date’s instead of sugar or corn syrup

E. L.
E. L.
2 months ago

Would honey work as well or better than the corn syrup?

Erica
Erica
4 months ago

Way too much water in this recipe, and I’ve ruined my best vanilla beans. Needed like 2 tablespoons. Not even thick enough to be a syrup—and I triple checked the amounts. So sad 🙁

J. Wall
J. Wall
5 months ago

Gemma,
I made your recipe this morning and it turned out more of a syrup, than a paste. I used exact amounts of water, sugar and corn syrup. I did have more than 10 vanilla beans but dont think that would have made a difference. I also simmered it for a little longer than 10 minutes. Should i have simmered until it reduced more?

Dont get me wrong, it’s still delicious and I will be using it!! 🙂

Disey
Disey
7 months ago

Thanks for this incredible recipe. I made your corn syrup with organic sugar and then made the paste with organic beans and sugar. It smells divine. I will be making more for Christmas gifts.

archana
archana
7 months ago

Hi Gemma,

A vanilla bean grower I came across did suggest chopping up vanilla beans and leaving them to ferment for a year in sugar syrup… I did try it out… kept it in a dark place all year round… the sugar has now crystallised and i was wondering if heating it in a water bath would help?

Thanks,
Archana

Terry
Terry
7 months ago

FINALLY, Gemma! I’ve been waiting for this recipe since you “teased” us about it, months ago. I didn’t order the vanilla beans, as I was unsure which grade & kind to order. Unfortunately for me, you didn’t reply when I asked, in the “Comments” section of your YouTube video 😪. But…now I know. I have another question. Under Pro Chef Tips” one of the notes says we may need to use both the paste & extract, to obtain a more vanilla forward flavor. I’ve never seen this in any recipes, although it makes perfect sense to me. Do you have… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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