What’s the best thing about being a baker? Vanilla Bean Paste! This homemade version with only three ingredients tastes so much better and is much healthier than store-bought versions.
Vanilla bean paste is one of my favorite baking ingredients The tiny vanilla bean specks suspended throughout the thick, fragrant paste add incredible depth of flavor and visual appeal to everything from cookies and cakes to frostings and fillings But with premium store-bought brands costing up to $12 for just a 4-ounce jar, it can get pretty pricey to bake with vanilla bean paste on the regular.
Luckily, making your own vanilla bean paste at home is easy, affordable, and customizable to your taste preferences. In this simple tutorial, I’ll walk you through how to make smooth, speckly, intensely-flavored vanilla bean paste using just 3 ingredients. Read on to learn all my tips and tricks for crafting homemade vanilla bean paste that rivals store-bought!
What is Vanilla Bean Paste?
Vanilla bean paste is a thick, concentrated paste made from vanilla bean pods that have been ground and mashed to incorporate the tiny vanilla bean seeds. Unlike vanilla extract which is made by soaking beans in alcohol, vanilla bean paste contains the actual vanilla bean flecks suspended throughout a viscous base
The result is an ultra-flavorful paste that provides intense vanilla aroma and taste, as well as beautiful vanilla bean specks that distribute throughout batters and frostings. Using vanilla bean paste imparts a more complex, nuanced vanilla flavor compared to vanilla extract alone. The vanilla bean seeds add a depth of flavor that extract simply can’t match.
Benefits of Homemade Vanilla Bean Paste
There are several advantages to making your own vanilla bean paste rather than buying it pre-made
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Cost savings: Store-bought vanilla bean paste can be expensive. Making it at home allows you to create large batches for a fraction of the price.
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Control the quality: You can use high-quality vanilla beans and ingredients like real vanilla extract. Commercial versions may contain artificial flavors andstabilizers.
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Customize the flavor: Adjust vanilla intensity by using more beans, extract, or seeds. Add a hint of liquor or other spices for your own signature flavor.
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Avoid added sugar: Many store-bought pastes use sugar as the first ingredient. The homemade version allows you to skip unnecessary added sugars.
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Enjoy the vanilla bean specks: Homemade paste contains real vanilla bean flecks, not imitation bean particles like some commercial versions.
Vanilla Bean Paste Ingredients
The three ingredients needed to make vanilla bean paste are:
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Vanilla beans: The star of the show! Use beans with a high moisture content for maximum flavor extraction.
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Vanilla extract: Adds concentrated vanilla flavor and aroma. Use real extract, not imitation vanilla.
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Liquid base: Thins out the paste and suspends the vanilla bean flecks. Vegetable glycerine is a common choice, but you can also use liquor, corn syrup, agave, or plain water.
That’s it! With just beans, extract, and a liquid base, you can create amazing homemade vanilla bean paste. Now let’s get into the easy method.
How to Make Vanilla Bean Paste
Making vanilla bean paste at home takes just 3 simple steps:
1. Split and scrape the vanilla beans
Rinse the beans briefly under cool water and pat dry. Use a paring knife to split the beans lengthwise, then run the back of the knife down the inside of each half to scrape out the thousands of tiny seeds.
Tip: Save and dry the scraped bean pods to add to a jar of sugar for homemade vanilla sugar.
2. Process the beans, extract, and liquid
Place the scraped vanilla beans, vanilla extract, and glycerine (or other liquid base) into a food processor or high-powered blender. Process on high speed until completely smooth, stopping to scrape down the sides as needed.
3. Strain out the vanilla bean flecks
Pour the vanilla mixture through a fine mesh sieve or cheesecloth into an airtight container, pressing with a spoon to extract as much liquid as possible. Discard the remaining dry pulp.
Store the finished vanilla bean paste in the refrigerator for up to 1 month. The paste will thicken as it chills. Give it a good stir before each use to evenly distribute the vanilla bean flecks.
And that’s all there is to it! Whip up a batch of this easy homemade vanilla bean paste to add intense vanilla flavor to everything from cakes and cookies to yogurt, oatmeal, and smoothies.
Tips for Making the Best Vanilla Bean Paste
Here are a few tips and tricks for making smooth, flavorful vanilla bean paste every time:
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Use high-quality, moist vanilla beans for maximum flavor extraction. Beans from Madagascar or Mexico work great.
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Add a tablespoon of liquor like rum or bourbon to infuse a boozy hint of flavor.
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Process the mixture well until completely smooth before straining. This ensures full flavor development.
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Make sure to scrape every last bit of seeds from the vanilla beans to get tons of specks.
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Store in an airtight jar in the refrigerator to prevent drying out. The paste will thicken up when chilled.
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Warm gently before use if the paste is too thick. A few seconds in the microwave helps loosen it up.
Recipe Variations
One of the great things about homemade vanilla bean paste is that you can customize it to suit your own tastes and needs:
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For a sugar-free paste, use vegetable glycerine as the liquid base instead of corn syrup.
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Infuse flavors like almond, coffee, or mint by adding extracts or essential oils.
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Adjust vanilla intensity by using more or less vanilla extract.
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Make a DIY vanilla powder by omitting any liquid and processing into a fine powder.
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Change up the number beans used or types of beans blended for unique flavor profiles.
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Swap in vodka or bourbon for a boozy vanilla paste that’s perfect for cocktails and adult desserts.
Don’t be afraid to experiment and tweak this vanilla bean paste recipe to create your own signature vanilla flavor. The options are practically endless!
Using Homemade Vanilla Bean Paste
Homemade vanilla bean paste shines in both sweet and savory applications. Here are just a few of my favorite ways to use it:
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Frosting, fillings, glazes, and buttercreams
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Cakes, cookies, pies, cupcakes, and pastries
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Cheesecakes, puddings, custards, and mousses
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Hot cereals like oatmeal or cream of wheat
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Smoothies, milkshakes, ice cream
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Yogurt, chia pudding, overnight oats
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Sweet potato casserole and mashed potatoes
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Vinaigrettes, marinades, and salad dressings
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Pork, chicken, and fish rubs and sauces
As you can see, the possibilities are endless with homemade vanilla bean paste. A little goes a long way, so start experimenting and take your baking up a notch!
Storing and Freezing Vanilla Bean Paste
Properly stored, homemade vanilla bean paste will keep for 1 month in the refrigerator or up to 6 months in the freezer. To freeze:
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Place paste into an airtight container, leaving 1⁄2 inch of headspace for expansion.
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Seal tightly and freeze for up to 6 months.
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Thaw in the refrigerator before using and give it a good stir to redistribute vanilla bean flecks.
Freezing is a great way to save any extra homemade vanilla bean paste so you always have this ultra-convenient baking helper on hand.
Frequently Asked Questions
Can I leave out the vanilla extract and just use the beans?
I don’t recommend it. The extract helps thin out the paste and infuses extra vanilla flavor. The beans alone would make a very thick, stiff paste.
Can I use imitation vanilla instead of real extract?
You can, but the vanilla flavor won’t be nearly as robust. I highly suggest splurging on real vanilla extract for the best tasting homemade paste.
How long does homemade vanilla bean paste last?
Properly stored in the fridge, the paste will stay fresh for 4-6 weeks. For longer shelf life, freeze for up to 6 months.
Why not just use vanilla powder?
Vanilla powder lacks the signature vanilla bean flecks that make paste so visually appealing. Paste also contains vanilla extract for extra flavor and aroma.
What’s the difference between vanilla bean paste and vanilla extract?
Paste contains the actual vanilla bean seeds and pods, while extract is made by soaking beans in alcohol. Paste has more complex flavor and visual appeal from the specks.
The Takeaway
Making your own vanilla bean paste is an easy, affordable way to add intense vanilla flavor and beautiful specks to all kinds of baked goods and other recipes. With just vanilla beans, extract, and a liquid base, you can whip up batch after batch of this must-have baking staple for just a fraction of the store-bought price.
Once
Vanilla paste is far more flavorful and luxurious than vanilla extract. While both have great uses in baking, vanilla bean paste adds something special.
Vanilla Extract is a smooth, brown liquid that you can make at home by soaking vanilla beans in vodka for 8 weeks. Vanilla Paste, on the other hand, is made by grinding up the vanilla bean pods. When compared to Vanilla Extract, Vanilla Paste is thicker, has a stronger vanilla flavor, and is full of the fancy vanilla bean flecks you see in high-end desserts.
This Homemade Vanilla Bean Paste recipe does take some prep work, but it is SO so worth it. It tastes stronger than regular vanilla extract and doesn’t have any of the refined sugar or corn syrup that most store-bought brands do (sugar is usually the first ingredient in store-bought brands, not vanilla).
I know, you probably think I’m crazy. You’re right—that teaspoon of sugar doesn’t make much of a difference when spread out over a whole batch of cake batter or marshmallow mix. But I still try to avoid processed white sugar whenever I can. The days when I ate three Hershey’s bars and a Snickers every day are over. Now I’ve made this AMAZING homemade vanilla bean paste and I’m so happy!
