Homemade Vanilla Bean Paste – Baking Basic
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.
Homemade Vanilla Bean Paste – How to make Vanilla Bean Paste
Let’s talk ingredients and substitutes (Save/Pin)
- 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 invert sugar such as glucose as well.
- Honey / Agave Syrup – When making vanilla bean paste I often use honey instead of making a 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.
When should you use vanilla extract, vanilla bean paste or vanilla sugar (Save all three for later)
So far we have made a homemade vanilla extract, homemade vanilla bean paste, and homemade vanilla sugar, so I think it’s worth discussing this. Often we are confused as to when to use these right? The truth is there is more than one way to go with it. You can use them interchangeably and in combination too!
- Vanilla Extract – I use this in almost everything by default. Mostly because it’s what I have most in the house in good quantity. So any recipe that calls for vanilla a splash of vanilla. 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 where I want to really bring out the flavor of vanilla (as compared to a chocolate cake) I would use this bean paste. Similarly, if I’m making vanilla pastry cream or vanilla-based desserts like a vanilla bavarian cream as compared to a 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.
How to make Homemade Vanilla Extract, Vanilla Bean Paste, Vanilla Sugar
Homemade Vanilla Bean Paste – (Save/Pin for later)
Ingredients
- Vanilla Beans – 50 grams (about 8 to 10 beans)
- Water – 50 ml
- Sugar – 100 grams (1/2 cup)
- Corn Syrup – 2 tbsp
Method
- 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.
- 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
- Then blend everything in a food processor until you get a smooth paste.
- Strain the paste thru a sieve using a firm spatula to drain as much of the vanilla paste as possible
- Pour into a mason jar, let cool completely before you close it.
- Store in a cool dry place in the pantry for up to a year.
- Use in any recipe that calls for Vanilla Bean Paste.
Substitute – You can use honey or agave syrup – 120 ml (1/2 cup) instead of making a sugar syrup. Then just grind the vanilla beans and honey to a smooth paste. Stain thru a sieve and save in an airtight mason jar for up to a year or more.
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.
- In 4 months these beans become really soft but still have lots of flavors
- I place about 10 vanilla beans in a food processor with 1/2 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.
Have you tried making your own Vanilla Extract yet?
it’s easy and so much more affordable (if you normally buy good quality vanilla extract)
Why make vanilla sugar?
Vanilla sugar is great to have on hand for those times when you need to make those vanilla cookies or that vanilla cake that needs a good vanilla flavor without all the added color.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Homemade Vanilla Bean Paste, How to make a vanilla bean paste.
Homemade Vanilla Bean Paste - Baking Basics
Prep
Total
Yield 120 ml
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.
Ingredients
- Vanilla Beans - 50 grams (about 8 to 10 beans)
- Water - 50 ml
- Sugar - 100 grams (1/2 cup)
- Corn Syrup - 2 tbsp
Instructions
- 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.
- 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
- Then blend everything in a food processor until you get a smooth paste.
- Strain the paste thru a sieve using a firm spatula to drain as much of the vanilla paste as possible
- Pour into a mason jar, let cool completely before you close it.
- Store in a cool dry place in the pantry for up to a year.
- Use in any recipe that calls for Vanilla Bean Paste.
Substitute - You can use honey or agave syrup - 120 ml (1/2 cup) instead of making a sugar syrup. Then just grind the vanilla beans and honey to a smooth paste. Stain thru a sieve and save in an airtight mason jar for up to a year or more.
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.
- In 4 months these beans become really soft but still have lots of flavors
- I place about 10 vanilla beans in a food processor with 1/2 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.
Courses Desserts
Cuisine French
Nutrition Facts
Serving Size 219 grams
Amount Per Serving | ||
|---|---|---|
Calories 291 | ||
% Daily Value | ||
Sodium 40 mg | 2% | |
Total Carbohydrates 60 g | 20% | |
Dietary Fiber 4.4 g | 18% | |
Sugars 36 g | ||
Protein 2 g | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Master the Basic and Dominate the Kitchen
One way to improve your cooking or baking skills is to get a grip on your basic recipes. Often it’s more easy and quicker than you think it is.
Simple things like making homemade caramel or butterscotch take five minutes but are so much better homemade.
Baking the perfect pie or pastry crust from scratch can make a huge difference to your homemade pies and desserts.
Did you know homemade buttermilk or condensed milk take less than 5 minutes as well? Yes!!
Also, see how to make homemade Vanilla Extract and homemade Vanilla Sugar
See some of my Basic Recipes with details or check out my Recipe Index for a list of all my recipes.
Such a nice collection for cakes and their designs .These are really awsome and are such yummy that we can't hold our lips from here .Nice blog .
Sara- I'm sure you can do it. Its worth a try. Go ahead you might just surprise yourself.
Audrey – Thanks for you compliments. I live in Israel and I do not ship my cakes. I know peopel ship cookies not cakes but I may be wrong.
Regarding the baby face. I do have a tutorial on how to make gumpaste baby face on my website. If your interested in learning – check for the link
I want one of these!!!! How much does one of these cost. Do you ship cakes. Is it possible to ship cakes (just curious) I love the way the face of the baby is so perfect. You are a good sugar artist.
Love you blog
I really want to try this cake but am not sure. you make it sound so easy. My husbands sister just had a baby.
I saw your video on the gumpaste baby face, awaesome. Thanks.
Love this cake so woooooowwww…. have no words to describe.
Sara