Vanilla is a versatile ingredient that lends its aromatic essence to various recipes, from savory dishes to desserts. While its extract is a common choice for recipes, its paste variety also adds a special touch to cooking and baking. At Vanilla Bean Kings, we stock premium quality vanilla beans from real farmers. Keep reading to learn how to make homemade paste using our vanilla pods.

What is Vanilla Bean Paste

Vanilla bean paste or vanilla paste is a blend of ground vanilla bean pods with concentrated vanilla extract and possibly thickeners. It includes bean specks because it uses the whole vanilla bean pod.

Our Gourmet Madagascar vanilla bean paste is carefully crafted with our most popular vanilla bean, the Madagascar vanilla bean. A spoonful of the paste has a generous infusion of real vanilla bean seeds and a consistency similar to maple syrup.

We use natural thickeners to achieve the right viscosity for various desserts, such as crème brûlée, custard, cupcakes, and shortbread. Use the paste when vanilla is the recipe's chief ingredient (like in vanilla cake) instead of when the flavor is just a minor ingredient (like in sugar cookies).   

The paste is the perfect substitute for vanilla extract, ground vanilla bean powder, vanilla bean sugar, and whole vanilla bean pods. The measurement for each type is roughly equivalent. One teaspoon of vanilla paste equals one teaspoon of vanilla powder.

To be extra safe, if you'd like to substitute a recipe that calls for vanilla extract, use a bit less paste than is suggested. For example, if a recipe suggests 1 tsp vanilla extract, try just under 1 tsp of vanilla bean paste to start. If a recipe calls for 1 tsp vanilla bean paste, start with a heavy tsp of vanilla extract. Use a clean utensil to taste test and adjust as needed!

What is Vanilla Extract?

Vanilla extract is made by submerging vanilla beans in a jar containing alcohol and sometimes distilled water. (such as vodka, brandy, or bourbon). The alcohol helps to extract the rich flavor and increases the shelf life of the extract.

Because pure vanilla extract is expensive and takes a long time to produce, food scientists created an artificial extract. It's also called imitation vanilla extract since it doesn't use vanilla beans.

Imitation vanilla extract is typically a fine substitute for pure vanilla extract if you're using it in baked goods like cookies, cakes, and brownies. However, it leaves a bitter aftertaste if you use it in creams, icing, custard, and puddings.

You can easily make pure extract using our homemade vanilla extract kit. Everything you'll need is included, with the exception of liquor. We suggest at least 70 proof, and no more than 100 proof. If using everclear or similar strength liquors, dilute the spirits 50/50 by adding distilled water. 

Vanilla Bean Pastes vs. Vanilla Extracts: Key Differences

Below are the key differences between vanilla bean pastes and vanilla extracts.

• • Flavor: Unlike the extract, the paste has a more concentrated flavor profile due to the addition of a ground vanilla bean pod with seeds. 
  • Appearance: The extract is an amber-colored liquid that doesn't contain seeds, while the paste is thick and flecked with black vanilla bean seeds.
  • Shelf life: Vanilla extract has a longer shelf life, and like wine, it gets better as it ages. Vanilla paste doesn't last quite as long as the extract, but you can still keep it for several years if stored properly. 

How to Make Homemade Vanilla Bean Paste

Vanilla paste is a key player for every serious baker and chef, and you can quickly whip up your own homemade vanilla bean paste. Our followers have come to love a recipe by Alex Green and is often referenced in our Baking & Extract Making with Vanilla Bean Kings Facebook Group. This is the recipe we have included below and will make 1 pint (2 cups) of paste. You can adjust the recipe to make less or more as you see fit!  

Ingredients 

• • 2 oz whole vanilla beans
  • 3 oz water
  • 8 oz sugar
  • 6 oz 80 proof rum or vodka
  • 1 oz light corn syrup
  • 1/4 tsp xanthan gum

There are many different types of vanilla beans across continents, but the popular types are Madagascar, Mexican, Ugandan, and Tahitian. Each has a unique flavor. For instance, the Madagascar vanilla bean has a creamy flavor, while the Tahitian vanilla pod has a fruity flavor. For a true vanilla flavor we do recommend our Madagascar Grade A vanilla beans. The beauty of vanilla beans is they can be experimented with in any recipe included vanilla bean paste. 

Instructions

1. 1. Cut each vanilla bean into 3 pieces. 
   2. Add all the ingredients together, except the xanthan gum, in the blender jar.
   3. Slowly turn the speed of the blender to high and let it run for at least two minutes. 
   4. Stop the blender and check that the vanilla beans have broken down to small pieces similar to the caviar size. Process longer if needed. 
   5. Turn the blender back on medium-low speed and slowly sprinkle the xanthan gum in through the port in the lid mixing for 15-30 seconds.
   6. As your paste cools to room temperature, your paste will thicken.
   7. Store paste at room temperature in an air tight container. 
   8. Ideally allow the paste to mature for one month, however it can be used immediately in baked goods. 

Notes

• • ALL measurements are by weight and not by volume. Ounces are weight and not fluid ounces, like cups.
  • This recipe is best made using a high-powered blender. Others have had success using other blenders, immersion blenders, and food processors, by making the recipe as written, letting sit for one month, blending again, and then passing the paste through a fine mesh strainer.
  •  This recipe is written to utilize fresh beans. Extracted beans can be used, but the weight of the beans should be calculated based on their original weight and not weight after extracting. Any weight gain of the beans should then be subtracted from the alcohol added to the recipe.
  • Xanthan gum is added to help keep the caviar suspended in the paste. If you omit it the paste will be slightly less thick, and the caviar may fall to the bottom of the container. That's okay. Just give it a good stir or shake before using it. Don't be tempted to add more xanthan though. It can become slimy and unpleasant quickly.
  • Karo corn syrup (and the brands you see in the grocery stores) is just plain glucose syrup with a little added salt and pure vanilla extract. It is very different from the commercial sweetener "high-fructose corn syrup". It is included in this recipe because it is an inverted sugar that will help prevent the paste from possibly crystallizing. Using alternatives like honey and agave syrup could yield different results.

How Long Does Vanilla Paste Last?

Vanilla bean paste is said to least up 1 to 3 years when stored in a cool, dark place. However if stored properly, it can last much longer with the exception of losing potency. Don't store it in the refrigerator, as it'll absorb moisture, which will ruin the vanilla flavor.

What is the Benefit of Vanilla Bean Paste?

Vanilla paste and other vanilla bean products are popular for their flavors. However, they contain chemical compounds that may possess anti-inflammatory, anti-aging, and antioxidant properties. 

Wrapping Up

Unlike vanilla extract, vanilla bean paste offers an amazing way to use vanilla beans without waiting for several months. You can make your own with the recipe in this blog, using your own loved recipe, or finding other recipes online. If you want vanilla bean paste that is readily available, don't forget to check out the Vanilla Bean King catalog to see all the authentic products we offer.