With its intensely aromatic vanilla flavor and signature speckled appearance vanilla bean paste has become a must-have ingredient for bakers. But if you’re new to using vanilla paste you may be wondering how to incorporate it into recipes and what kinds of baked goods it works best in.
In this beginner’s guide, I’ll explain everything you need to know about using vanilla bean paste to maximize flavor and visual appeal in all your baking projects.
What is Vanilla Bean Paste?
Vanilla bean paste is a thick, syrupy vanilla extract that is made by blending vanilla bean seeds into a concentrated paste. It contains the thousands of tiny vanilla bean specks, giving it a distinctappearance. The consistency is similar to molasses.
The main difference between vanilla bean paste and regular vanilla extract is the viscosity, seed flecks and more pronounced vanilla flavor. While extract tastes great, the bean paste imparts a richer, deeper vanilla taste and aroma.
Benefits of Using Vanilla Bean Paste
There are a few key reasons why vanilla bean paste has become such a hit with bakers:
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Concentrated flavor – Vanilla paste tastes more intensely of vanilla compared to extract alone. It provides a true vanilla bean flavor.
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Visual appeal – The vanilla bean specks distribute throughout batters and are visible in baked goods, adding lovely flecks of vanilla.
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Easy to use – Vanilla paste comes ready to scoop out of a jar. No need to scrape vanilla beans.
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Affordable – Paste costs more than extract but less than fresh vanilla beans, making it a smart middle ground option.
How to Use Vanilla Bean Paste in Baking
Using vanilla bean paste is just as easy as using regular vanilla extract. Here are some tips:
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Substitute 1:1 for vanilla extract – Use the same amount of vanilla bean paste as you would pure vanilla extract called for in baking recipes.
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Add to batters at the end – Stir in paste at the end of mixing just before baking to prevent overmixing and evenly distribute specks.
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Store airtight in the pantry – Keep vanilla paste in a sealed container in a cool, dark place. Refrigeration is not needed.
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Scoop it – The thick consistency makes vanilla paste easy to scoop out using a small spoon or measuring spoon.
Amount of Vanilla Bean Paste to Use
The amount of vanilla bean paste you use depends on the recipe but here are some general guidelines:
- Cookies – 1-2 teaspoons
- Cakes – 1-2 tablespoons
- Cupcakes – 1-2 teaspoons
- Muffins – 1-2 teaspoons
- Quick breads – 1-2 tablespoons
- Frostings – 1-2 tablespoons
- Puddings – 1-2 teaspoons
Start with less paste and add more to taste if you want a more intense vanilla flavor. For recipes that already include vanilla extract, you can replace some of the extract with paste.
Recipes That Benefit from Vanilla Bean Paste
The speckled appearance and concentrated flavor of vanilla bean paste make it ideal for:
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Cakes – Vanilla paste swirled into cake batter makes beautiful flecks in the final cake. It adds moisture too.
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Cupcakes – Tiny vanilla bean specks look adorable in cupcakes. Add paste to the batter or frosting.
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Cookies – Vanilla paste enhances sugar cookies, shortbread, snickerdoodles and more.
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Ice cream – The paste swirls nicely into ice cream bases and packs a vanilla punch.
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Frosting – Vanilla specks show up wonderfully against rich frostings and buttercreams.
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Panna cotta – For a pretty presentation, stir paste into the cream before chilling.
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Bread pudding – Add paste to the custard for flecks of vanilla in each bite.
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Macarons – A bit of vanilla paste enhances the crisp French sandwich cookies.
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Mousses – Vanilla bean paste infuses mousses like chocolate and fruit mousses beautifully.
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Crepes – Mix a teaspoon or two of paste into the batter before cooking up crepes.
Frequently Asked Questions
What’s the difference between vanilla extract and vanilla bean paste?
Extract is made by soaking vanilla beans in alcohol. Paste is made by blending bean seeds into a thick puree that contains seeds.
Can you substitute vanilla extract for vanilla paste?
Yes, you can substitute 1:1. The flavor will still be great, just without the vanilla bean flecks.
How long does vanilla bean paste last?
It lasts about 3 years unopened or 1 year opened when stored properly in a cool, dark place.
Why use vanilla bean paste instead of vanilla beans?
Paste offers convenience without having to scrape out fresh vanilla beans each time. Paste is also less expensive than beans.
Can I make my own vanilla bean paste?
You can try making a DIY version by scraping vanilla beans and blending with vanilla extract. But homemade won’t have the same smooth consistency.
Unleash the Powers of Vanilla Bean Paste
With its ultra-convenient form, affordable price point and visual allure, it’s no wonder vanilla bean paste has become a must-have for bakers. Use this guide to start incorporating this magical ingredient into all your cakes, cookies, breads, ice creams and other desserts.
Once you experience the intense flavor and fun speckled appearance vanilla bean paste lends to baked goods, you’ll never look at vanilla extract the same way again. So grab a jar of paste and let your baking adventures begin!
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Vanilla paste is also called vanilla puree. It is a blend of pure vanilla extract, sugar syrup, and vanilla bean seeds in a convenient product. The sugar syrup holds the vanilla bean seeds in place, so you can easily add their appealing look without having to cut open the vanilla pod.
Vanilla bean paste is often used in dairy recipes like vanilla cheesecake, vanilla frosting, vanilla crème brulee, vanilla ice cream, and whipped cream. The tiny black seeds stand out against the creamy white mix for an appetizing vanilla bean look. Add 1 teaspoon to 1 tablespoon of Pure Vanilla Bean Paste to your favorite recipe to use it in any of these ways. Or, if pure vanilla extract is an ingredient, substitute paste for extract at a 1:1 ratio.
Other traditional uses are cream fillings, custards, mousses, and vanilla sauces. Vanilla paste is a dream for all of these recipes too!
You can also bake with vanilla bean paste! For example, you can use vanilla puree in white and yellow cakes, shortbread, and sugar cookies. The vanilla bean seeds will make these treats look fancy. The same substitution rule applies to these recipes.