What do you use vanilla bean paste for?

Vanilla bean paste is used in baking, cooking, beverages, and even savory dishes . It enhances cakes, cookies, frostings, custards, ice cream, coffee, and sauces with a richer, natural vanilla taste .

How much vanilla bean paste equals 1 teaspoon of vanilla extract?

Use 1 teaspoon of vanilla bean paste for every 1 teaspoon of vanilla extract .

How long does homemade vanilla bean paste last?

If stored in an airtight container in the refrigerator, homemade vanilla bean paste lasts up to 6 months .

How to use vanilla bean instead of vanilla extract?

Scrape out the seeds from a whole vanilla bean and use ½ teaspoon of seeds per 1 teaspoon of vanilla extract .

Does vanilla bean paste dissolve in water?

Yes, vanilla bean paste dissolves in water, but because it contains vanilla bean specks , some residue may remain.

Vanilla Bean Paste Recipe: Make Your Own in Just 10 Minutes!

Description

Vanilla bean paste is a rich, concentrated vanilla flavoring that includes real vanilla bean specks, adding a gourmet touch to your baked goods and desserts. Unlike vanilla extract, this thick, syrupy paste provides a bold, intense vanilla flavor while keeping moisture levels in check. Making your own vanilla bean paste at home is cost-effective, customizable, and free from artificial additives. Perfect for bakers who want to elevate their recipes!

Ingredients

3–4 whole vanilla beans (Madagascar, Tahitian, or Mexican for best flavor)
½ cup light corn syrup (or substitute with honey or maple syrup)
1 tbsp vanilla extract
¼ cup sugar (optional, for a slightly sweeter paste)
¼ cup water (adjust for desired consistency)

Instructions

Prepare the Vanilla Beans: Lay the vanilla beans flat on a cutting board. Using a sharp knife, slice them lengthwise and scrape out the tiny black seeds with the back of the knife. Set aside the empty pods for later use (e.g., infusing sugar or cream).
Blend the Ingredients: In a small blender or food processor, combine the vanilla bean seeds, light corn syrup (or honey), vanilla extract, sugar (if using), and water. Blend until the mixture is smooth and thick.
Cook for a Deeper Flavor: Pour the mixture into a small saucepan and heat over low-medium heat, stirring constantly for about 5-7 minutes. The paste should thicken slightly, and the aroma will intensify.
Strain for a Smoother Texture (Optional): If you prefer a silky-smooth paste, strain it through a fine-mesh sieve to remove any larger bits of vanilla bean pod while keeping the tiny specks.
Store Properly: Transfer the vanilla bean paste to a clean glass jar. Store in the refrigerator for up to 6 months. For longer shelf life, add 1 teaspoon of vodka to preserve the paste.

Notes

Madagascar vanilla beans offer a creamy, classic flavor, while Tahitian vanilla beans have a more floral, fruity note. Mexican vanilla beans add a bold, smoky undertone.
Use this paste in cakes, cookies, frostings, ice cream, and custards for an elevated vanilla flavor.
If the paste thickens too much in storage, warm it slightly or mix in a teaspoon of water before use.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Breakfast
Cuisine: Universal

Nutrition

Calories: ~20
Carbohydrates: 5g