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
Vanilla can be an ingredient in almost all baking no matter what flavor you are baking. Even a strawberry cake has 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, vanilla cake, and vanilla sugar cookies. These are recipes where vanilla really shines thru. Which is why a good quality vanilla extract goes a long way.
Having said that, vanilla is expensive. I know!! With baking as my profession vanilla is a huge expense. Not to mention I have an easy hand with vanilla. If a recipe says 1 tsp vanilla you can bet that I will be adding at least 1 1/2 if not more.
I find making homemade vanilla is more affordable to me. I buy vanilla 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.
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
Sugar syrup method
- Vanilla Beans – 50 grams (about 8 to 10 beans)
- Water – 250 ml
- Sugar – 100 grams (1/2 cup)
- Corn Syrup – 2 tbsp
Honey method
- 50 grams – vanilla beans (8 to 10)
- 250 ml agave or honey (1 cup)
- 2 tbsp vanilla extract
Method
For the sugar syrup 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.
- Place in a food processor and blend until you have a thick puree consistency.
- Strain thru a sieve using a firm spatula to drain as much of the vanilla paste as possible
- Ideally, you should not need more liquid but If necessary add more sugar syrup
- 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.
For the honey method
- Split each vanilla bean in half down the middle lengthways to open the seeds.
- Scrape the center and roughly chop the beans in small pieces.
- Place all ingredients in a food processor and puree until
- Place in a food processor and blend until you have a thick puree consistency.
- Strain thru a sieve using a firm spatula to drain as much of the vanilla paste as possible
- Ideally, you should not need more liquid but If necessary add more sugar syrup
- 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.
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 or Vanilla Sugar yet?
It’s easy and so much more affordable (if you normally buy good quality vanilla extract). 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. See how I make my vanilla extract and vanilla sugar.
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
Print Pin RateDescription
Ingredients
Sugar syrup method
- 50 grams (1.76 oz) Vanilla Beans 8 to 10 beans
- 250 ml (1 cups) Water
- 100 grams (0.5 cups) Sugar
- 2 tbsp (2 tbsp) Corn Syrup
Honey method
- 50 grams (1.76 oz) Vanilla beans 8 to 10 beans
- 250 ml (18.18 cups) Agave or honey
- 2 tbsp (2 tbsp) Vanilla extract
Instructions
For the Sugar Syrup 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.
- Place in a food processor and blend until you have a thick puree consistency.
- Strain thru a sieve using a firm spatula to drain as much of the vanilla paste as possible
- Ideally, you should not need more liquid but If necessary add more sugar syrup
- 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.
For the Honey Method
- Split each vanilla bean in half down the middle lengthways to open the seeds.
- Scrape the center and roughly chop the beans in small pieces.
- Place all ingredients in a food processor and puree until
- Place in a food processor and blend until you have a thick puree consistency.
- Strain thru a sieve using a firm spatula to drain as much of the vanilla paste as possible
- Ideally, you should not need more liquid but If necessary add more sugar syrup
- 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.
Recipe Notes
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.
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Ellen
FYI, for people who want to avoid corn syrup and agave syrup, which actually has more fructose than corn syrup, Lyle’s Golden Syrup is another invert sugar, but made from cane sugar. I think maybe brown rice syrup is an invert sugar as well. For me, corn syrup is a double no-no as I have celiac disease with a cross-sensitivity to corn. Unfortunately, lots of gluten free products nowadays use corn. I went to Whole Foods today and most of their gluten free pasta has corn in it! THat used not to be the case. It seems they no longer carry Tinkyada brown rice pasta, or any other basically brown rice pasta. Their no-corn pastas all seem to have a bean flour or amaranth or one of many alternative high-protein flours that I personally do not like in my pasta. What a shame! They used to carry an excellent Italian gluten free pasta, but I don’t see it anymore. The only one they still do carry is Jovial, which is excellent, maybe one of the very best, but it is made with eggs, and now I am unfortunately also allergic to eggs. (And almonds and walnuts and beef and bell peppers and sorghum and corn and … what have I forgotten?)
Anyway, there are alternative and easily available invert sugars to corn syrup.
Veena Azmanov
Thank you, Ellen
Mauli
How much is the yield of this paste?
Veena Azmanov
Hey Mauli. Just like it says 120 ml (1/2 cup) actually depends on how much you cook the syrup and how well you strain it. Thanks
Joyce Miller
Hello,
I tried your recipe for vanilla bean paste today…no short cuts. My paste came out very think, almost hard to get out of the food processor. It’s not very fluid in the jar I;m storing it in. It smells great and tastes great, just looks a little like putty.
Veena Azmanov
Joyce.. the thick paste is ok. Just add a little more syrup or honey to thin it down – then strain it thru a sieve. It looks like putty because it still has all the bean skin. Once you strain it well. It will be fine and look exactly like bean paste. Thanks
baby bath tubs
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 .
Veena
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
Audrey Brown
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
Sara
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