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.

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 ½ 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.

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 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

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.

Step by step instructions (pin)

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.
• 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.

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 also find a collection of my tutorials and recipes here on Pinterest.

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We use vanilla extract, sugar or bean paste a lot when baking. Some vanilla recipes for you.

• Best vanilla sugar Cookies 
• Eggless vanilla sugar cookies 
• Vanilla Italian meringue buttercream 
• Swiss meringue buttercream
• Velvet American buttercream 
• Vanilla no chill sugar cookies or valentine marbled heart cookies