Homemade Vanilla Bean Paste has a rich, robust vanilla flavor and is simple to make at home. More intense than vanilla extract, it’s made from grinding the whole vanilla pod. Use in place of vanilla extract anytime you want luxurious vanilla flavor that won’t evaporate when heated or leave a boozy taste.
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Why you’ll love this recipe
- Rich, intense vanilla flavor
- Flavor won’t evaporate when heated
- Doesn’t leave a boozy bite
- Beautiful specks of vanilla bean
- Mixes easily without clumping
- No waste – no seeds left behind and the pod has tons of flavor!
- Easy to make
- More economical
- No chemical additives
What is Vanilla bean paste?
Vanilla bean paste is pure vanilla with natural vanilla bean seeds in a convenient, syrupy, paste form. It gives a rich, intense vanilla flavor and can be used in any recipe that calls for vanilla extract.
When to use Vanilla Bean Paste instead of vanilla extract
Vanilla Bean Paste can be substituted for vanilla extract in any recipe. Because it doesn’t have an alcohol base, it doesn’t lose flavor when it’s heated. It’s an excellent choice when you want vanilla to be the star flavor or anytime you want the luxury of tiny specks of vanilla bean. It’s also perfect for those avoiding alcohol.
Vanilla Bean Paste shines the best in custards and creams where the vanilla is added after cooking and where vanilla extract would leave a boozy bite. Use it in:
- vanilla frosting
- custards
- puddings
- pastry cream
- whipped cream
- vanilla ice cream
- panna cotta
- crème brulée
1 tablespoon vanilla bean paste = 1 tablespoon vanilla extract = 1 whole vanilla bean = ½ tablespoon ground vanilla bean powder
*Different types of vanilla bean paste and vanilla bean powder have different strengths. When using store-bought paste or powder, check the label.
Why this recipe works
- This method of making vanilla bean paste is easy and mess free. And very importantly, it’s waste free! Vanilla beans are expensive and I can’t bear to see flecks of precious vanilla bean seeds stuck to the knife, cutting board, or my fingers. Plus, the pod contains tons of flavor!
- Drying the vanilla bean before adding it to the syrup allows it to be ground to a fine powder. That means no big chunks of vanilla pod and no waste.
- Combining the vanilla bean powder and the syrup in the jar means no vanilla seeds are left behind clinging to the blender jar or in the pan. Once again, no waste.
Ingredients:
- Vanilla Beans – Since we’re drying out the vanilla beans, it’s ok to use Grade B vanilla beans.
- Sugar and water – to make the simple syrup
- Corn syrup – just a tablespoon helps prevent the syrup from crystalizing over time.
How to make
Make the Vanilla Bean Powder:
The first step is to make the Vanilla Bean Powder by drying out the beans. There are several ways of doing this:
- Leave vanilla beans out on the counter for several weeks.
- Bake the vanilla beans in a 150 degree F oven for about an hour.
- Bake the vanilla beans in a 350 degree F oven for about 5 minutes.
- Microwave the vanilla beans for about 20-30 seconds. They should puff up and become crisp.
I personally prefer to bake the vanilla beans in a 150 degree F oven. It’s not so hot that the beans will easily burn. Baking them in a 350 degree oven is a little more risky, although quicker. The beans can burn very quickly, ruining their flavor, so keep a close eye on them.
If your oven doesn’t go down to 150°F, you can use the lowest temperature your oven has, just for a shorter time.
- Bake vanilla beans in a 150°F oven on a parchment lined baking sheet for about an hour to an hour and a half. You want them to get nice and dried out but not burnt. They will still be somewhat pliable when you take them out of the oven, but will become brittle as they cool. It’s necessary for the beans to become brittle for a finely ground powder.
- After they cool, cut them up into smaller pieces and grind them up in a coffee or spice grinder.
Make the syrup:
- Combine the sugar, water, and corn syrup in a sauce pan. Bring to a simmer and let simmer for 5 minutes. Take off the heat.
Combine the vanilla powder and the sugar syrup:
- Put the vanilla powder into a glass jar. Pour in the sugar syrup. Stir to combine.
- Store at room temperature for several months.
Substitutions and Variations:
- You can use agave syrup or honey in place of the sugar syrup and corn syrup. Simply stir in the vanilla bean powder.
- For extra flavor, stir in a tablespoon of vanilla extract.
Substitute for Vanilla bean paste
To replace vanilla bean paste in a recipe:
- Use an equal amount of vanilla extract.
- Use an equal amount of vanilla powder
- Use 1 whole vanilla bean for every tablespoon of vanilla bean paste (or 2 inches of bean for every teaspoon)
More Vanilla recipes for you to love:
Recipe
Easy, Homemade Vanilla Bean Paste Recipe
Ingredients
- 5 vanilla beans
- ½ cup granulated sugar
- ½ cup water
- 1 tablespoon corn syrup
Instructions
Make the Vanilla Bean Powder:
- Bake vanilla beans in a 150°F oven on a parchment lined baking sheet for about an hour to an hour and a half. You want them to get nice and dried out but not burnt. They will still be somewhat pliable when you take them out of the oven but will become brittle as they cool. It’s necessary for the beans to become brittle for a finely ground powder.
- After they cool, cut them up into smaller pieces and grind them up in a coffee or spice grinder.
Make the syrup:
- Combine the sugar, water, and corn syrup in a saucepan. Bring to a simmer and let simmer for 5 minutes. Take off the heat.
Combine the vanilla powder and the sugar syrup:
- Put the vanilla powder into a glass jar. Pour in the sugar syrup. Stir to combine.
- Store at room temperature for several months.
Notes
- You can use ⅔ cup agave syrup or honey in place of the sugar syrup and corn syrup. Simply stir in the vanilla bean powder.
- For extra flavor, stir in a tablespoon of vanilla extract.
- Leave vanilla beans out on the counter for several weeks.
- Bake the vanilla beans in a 350° F oven for about 5 minutes.
- Microwave the vanilla beans for about 20-30 seconds. They should puff up and become crisp.
Deborah Tower says
Could you please provide the weight of the vanilla beans needed for making vanilla bean paste??
Thank you.
Kelly says
Hi Deborah, At an average of 4-5 grams per bean that would be about 16-20 grams.
Michael Milligan says
Hi Kelly, just an fyi that what we smell & taste as "vanilla" is actually the combined aromas/flavors of hundreds of different flavor molecules. The most sensitive of these are denatured/destroyed at 161°F/71°C. Baking at 350°F will always destroy many of these molecules.
Kelly says
Thanks so much for the very useful info, Michael!
Cate Long says
This looks fantastic! QUESTION: If I only need 1 tsp. of vanilla bean paste and I am going to use it immediately, do I still need to use the corn syrup? Thank-you!! Cate
Kelly says
Hi Cate! It wouldn’t be needed. It’s only to keep it from crystallizing as it sits.
Susan says
Can’t wait to try this! I love vanilla bean paste… But I am doing a keto diet… Can I substitute the sugar in this recipe for allulose or some other keto approved sweetener? Thanks!
Kelly says
Hi Susan! Allulose works great in this recipe because it doesn’t crystallize.
Jan Rice says
Does it take several months to complete or is does it stay good for several months?
Kelly says
Hi Jan! It stays good for several months. It completes right away.
Louise says
Hi Kelly, I made your vanilla bean paste using your recipe. It is very thin in consistency, I thought it would be thicker? Did I do something wrong, and if so, is there anything I can do to correct it? Thank you. Louise
Kelly says
Hi Louise, Yes it does have a thin consistency and it thickens up over time. To have an even thicker paste, use less of the sugar syrup or add more vanilla powder. You will have a more concentrated paste in that case and will need to use a smaller amount in recipes. One advantage of a thinner consistency is that it mixes into other ingredients more easily.
Louise says
Thanks for the help Kelly!!
Louise Choroser says
Hi, I am new to making my own vanilla products. I would very much like to make the vanilla paste. The vanilla beans I bought are already split (oops), how should I dry the split beans? Can I still put in the oven? I don't want to ruin the beans. Thanks so much
Kelly says
Hi Louise! That shouldn’t be a problem since it’s all going to be dried anyway. I would dry them the slowest way you can so that any exposed parts don’t get scorched. (Either counter or very low oven)
Louise Choroser says
Thank you so very much!! Louise
Kathy says
If using agave syrup or honey instead of the sugar and corn syrup, should the agave syrup or honey be combined/heated with the 1/2 cup of water before adding to the vanilla powder?
Kelly says
Hi Kathy, you can just stir the vanilla powder into the agave or honey. No water or heating needed.
David @ Spiced says
Oh what a cool idea, Kelly! I love using vanilla bean paste when I want a strong vanilla flavor...but I've never thought about making my own. I'm totally bookmarking this for the next time I have some vanilla beans to use up!
Kelly says
Thanks so much, David!
Thistle says
Thanks so much for posting the recipe! I love how concise and easy the instructions are.
Kelly says
Happy you found it useful! Thanks so much!
Valentina says
Hi Kelly! I'm absolutely doing this. I've been using paste much more often than extract lately and I love it. I happen to have a few pods in my pantry. Yay! 🙂 ~Valentina
Kelly says
I love how it uses the whole bean and doesn't leave a boozy aftertaste to uncooked foods. Thanks so much, Valentina!
David Scott Allen says
What a good idea to make your own! I will definitely try this.
Kelly says
Thanks so much, David!
Chef Mimi says
Amazing! I’ve never even heard of the paste, but wow. What fabulous flavor!
Kelly says
Thanks so much, Mimi!
Cookie Monster says
Excellent recipe, very well presented and easy to prepare
Kelly says
Thanks so much, Cookie Monster!