Homemade Vanilla Bean Paste Recipe (2024)

FAQs

Can you make your own vanilla paste? ›

Puree the vanilla powder, vanilla extract, and corn syrup (or your preferred thickener) in a food processor until you get a smooth consistency. Place a sieve over a clean bowl, then pour in the mixture. Press the pulp with a spatula to get as much vanilla paste as possible.

If your recipe calls for paste but you only have extract on hand (or vice versa), you can substitute an equal amount of extract for the paste. For example, 1 tablespoon vanilla extract can be substituted for 1 tablespoon vanilla bean paste.

If you need to swap one vanilla flavoring for another, we've found that 1/2 vanilla bean is the same as 1 teaspoon pure vanilla extract or 1 teaspoon vanilla bean paste.

Store it: Vanilla paste can be stored for up to 3 years when kept in a cool, dark environment. Do not refrigerate your paste, or the container will form condensation and spoil the vanilla. Ready to stock up on vanilla paste?

Basically, vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder. It isn't as thick as paste; it's more the consistency of liquid glue. Most pastes contain invert sugar or corn syrup that acts as a binder.

Because vanilla extract contains no physical vanilla, the flavor is slightly lighter and less robust than vanilla paste.

Vanilla extract works well in simple baked goods, while vanilla paste adds a strong flavor and thicker consistency to more complicated desserts.

Since vanilla extract is relatively cheap compared to both whole beans and vanilla bean paste, it is the most commonly used form of vanilla extract. You should use it in everything from cookies to brownies and you can even add a splash in your salad dressing!

Vanilla Paste

Although it contains natural sugars, it does not have added sugar. As a result, it should be stored in the refrigerator once it has been opened. As long as the paste is kept in the original container, it will typically last at least a year in the refrigerator.

If you don't have time to scrape vanilla beans, or you won't use them before they dry out, vanilla bean paste is a great alternative. While it's offered by only a few companies, including Nielsen-Massey and the Spice House, our Test Kitchen pros agree it's worth the search.

How much vanilla bean paste for 1 pod? ›

So, if you decide to use vanilla bean paste instead, you need to know how much to use in place of the vanilla bean seeds. One tablespoon of paste is equal to one gourmet bean. Vanilla bean paste can also replace extract in a recipe with 1 teaspoon (tsp.) = 1 tsp.

While pure vanilla extract can have an indefinitely shelf life, with the flavors often getting deeper as it ages and the alcohol evaporates, imitation vanilla extract begins losing it's potency after 3 or 4 years.

Change in texture: Vanilla extract has a vicious consistent texture throughout, but in case they have a cloudy or muddy appearance or if any impurities float inside the best thing to do is not to use the extract. Change in flavour: Vanilla will be best within the time it should be used that is, within 3-4 years.

Around 80% of the world's supply of natural vanilla comes from the African island, but due to a number of challenges, from devastating storms, the pressures of deforestation, and intensive labor, the dwindling supply of the product makes it very difficult to meet the high demand (via Forbes).

To substitute vanilla bean paste you could use equal amounts of vanilla extract or use a whole vanilla bean split with the seeds scraped out in a liquid-based recipe. You could also use Vanilla powder, but this would need to be as per your personal taste.

Because vanilla extract contains no physical vanilla, the flavor is slightly lighter and less robust than vanilla paste.

Consistency: Vanilla paste has a thicker consistency that includes specks from vanilla bean seeds. By contrast, vanilla extract is a liquid tincture without any specks from vanilla beans. Flavor: With the inclusion of ground vanilla bean powder, vanilla paste has a slightly more intense flavor than vanilla extract.

"The most succinct answer is that you'd use paste when you want to see the vanilla bean seeds," Nielsen said. You know, those tell-tale little black flecks in vanilla bean ice cream or vanilla custard? Using the paste or scraping out the bean gives you those, while extract does not.