Homemade Vanilla Bean Paste

Vanilla bean paste has a more concentrated vanilla flavor.  Making your own homemade vanilla bean paste is a simple, easy and effortless process that can save you money and give you the best quality of bean paste for all your baking needs. Add it to your baked good when you want to enhance the flavor of vanilla.

Table of Content

• Why make your own vanilla bean paste?
• Ingredients and substitutes
• Homemade vanilla bean paste
• When should you use vanilla extract, bean paste, or vanilla sugar
• Vanilla recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

---

Vanilla beans contain more than 300 flavor compounds. Homemade vanilla extract has a depth of flavor that is hard to beat, especially if it was made with vanilla beans. Vanilla paste is a potent and economical form of pure vanilla extract. With a little effort, you can make your own.

Why make your own vanilla bean paste?

• Vanilla beans may seem pricey, but they’re actually a great kitchen investment.
• The best part is that you can make more with the same price but by buying vanilla beans rather than the premade bottle.
• There is more than one use of the bean. You can make bean paste after you've used it to make your extract or sugar! Basically, getting more for your money.
• I find making homemade vanilla is more affordable to me. I buy vanilla pods when I can in bulk and when there are good offers. So I'm always looking for good vanilla deals. And I have vanilla bottles on the back of my shelf at all times. So when one gets done I go for the next making sure to refill the empty and put it at the back of the shelf.
• It's gluten-free, eggless, and dairy-free so you can add it to flavor all your desserts.
• Vanilla is one of the most famous flavors in the world which also makes it it the perfect homemade gift foods?

Ingredients and substitutes

• Vanilla - If you go to purchase vanilla beans you will usually find that there are several types of vanilla beans.
  • Those that come from Madagascar, which is considered rich and robust in flavor and aroma.
  • Then, there is a Tahitian vanilla bean which is said to have a subtle floral and fruity flavor and aroma.
  • The third most popular is an African vanilla bean mostly from Uganda, which is said to be smoky and bold in flavor.
  • There is also a Mexican vanilla bean, which is said to be smooth and spicy.
    I have never used any other than Madagascar so far. That's the one I get locally and in my budget when I shop online.
• Corn syrup - The purpose of the corn syrup in this recipe is to prevent the sugar from crystallizing. If you do not have corn syrup, you can use any other inverted sugar, such as glucose as well. These are natural thickeners so they make the paste thick.
• Honey / Agave Syrup - When making vanilla bean paste, I often use honey instead of making sugar syrup. This is of course when I do not want to make the sugar syrup. However, if the sugar syrup or honey does not work with your diet, you can also use agave syrup. Agave syrup can be expensive so not the most popular of course.

Homemade vanilla bean paste

---

1. Honey or agave method

• Beans - Split each vanilla bean in half down the middle lengthways to open the seeds. Scrape the center and roughly chop the beans into small pieces.
• Blend - Place all ingredients (vanilla beans, scrappings, agave syrup, and vanilla extract) in a food processor and blend until you have a thick puree consistency.
  Pro tip- I usually use my spice grinder as it does a great job to blend the tough beans
• Strain - Pour the mixture thru a sieve using a firm spatula to drain as much of the vanilla paste as possible
  Pro tip - Ideally, you should not need more liquid but If necessary add a tablespoon or more of syrup
• Store - Pour in a clean sterilized mason jar or bottle and store in a cool dry place in the pantry for up to a year. Use in any recipe that calls for vanilla bean paste

2. Sugar syrup method

• Beans - Split each vanilla bean in half down the middle lengthways to open the center seeds. Scrape the center and roughly chop the beans into small pieces.
• Simple syrup - In a heavy-based saucepan add water, sugar, corn syrup, and chopped vanilla beans. Cook on medium-low until you get a thick syrup consistency. Let cool slightly.
• Blend - Place in a food processor and blend until you have a thick puree consistency.
• Strain - Pour thru a sieve, and use a firm spatula to drain as much of the vanilla paste as possible.
  Pro tip - Ideally, you should not need more liquid but If necessary add a tablespoon or more of syrup
• Store - Pour into a clean sterilized mason jar or bottle, and let cool completely before you close it. Store in a cool dry place in the pantry for up to a year.

3. Vanilla bean powder

• Combine - In a mason jar combine the vanilla bean powder and honey or agave syrup. Store in a cool dry place.
  Pro tip - It is easier to use the paste as most recipes call for ½ or 1 teaspoon paste or extract.

4. My cheat - Homemade vanilla bean paste

• I use the vanilla beans from my jar of vanilla extract that has been sitting in there for 4 months.
• After 4 months, these beans become really soft but still have lots of flavors.
• I place about 10 vanilla beans in a food processor with ½ cup honey until smooth.
• Strain and use a firm spatula to remove as much of the paste as I can.
• Store in a mason jar - this will last for a year or more.

When should you use vanilla extract, bean paste, or vanilla sugar

I have shown you how to make your own vanilla extract, vanilla sugar, and bean paste. so I think it's worth discussing this. People often write comments on my blog. Can I use extract instead of bean paste? or You said extract in the recipe but you are using bean paste in the video.

The truth is there is more than one way to go with it. You can use them interchangeably and in combination too! Sometimes convenience too!

Vanilla can be an ingredient in almost all baking no matter what flavor you are baking. Even a strawberry cake has the pure vanilla extract added to it and so does caramel or chocolate. Right?

However, in some recipes vanilla is a key ingredient. I'm talking about recipes like vanilla pastry cream (custard), vanilla cake, and vanilla sugar cookies. These are recipes where vanilla really shines thru. This is why a good quality vanilla extract goes a long way.

• Vanilla extract - I use this in almost everything by default. Mostly because it's what I have most in the house in good quantity. I must admit I love vanilla so I tend to be very generous with my homemade vanilla.
• Vanilla bean paste - This usually has a more concentrated flavor and as you can see the quantity you get from pulsing these in the food processor is really not much. A little goes a long way with this. So I use this in recipes that need a more concentrated flavor.
  For example, if I am making a vanilla cake batter where I want to really bring out the flavor of vanilla (as compared to a chocolate cake) I would use this bean paste because I like the look of vanilla seeds in my cake. Similarly, if I'm making vanilla pastry cream, vanilla pudding, or vanilla-based desserts like vanilla ice cream, and vanilla bavarian cream as compared to strawberry Bavarian cream. Does that make sense?
• Vanilla sugar - I often use vanilla sugar in desserts not as much in my cakes. For example pies, tarts, creme brulee, etc. These get a more defined flavor of vanilla in addition to the vanilla extract or vanilla bean paste. I am known to use vanilla sugar in savory dishes such as my quiches and sauces just to help balance the acidity in there. Of course, I most definitely always make my hot chocolate and drinks that call for sugar with vanilla sugar.

---

---

Frequently asked questions

---

---

Printable Recipe