Vanilla paste is easy to make, using only a couple of ingredients and only taking a few minutes. This simple homemade vanilla paste recipe delivers a lovely, concentrated vanilla flavour that is more intense than vanilla extract.

Vanilla Extract

Vanilla extract is an ingredient that is used in a variety of baked goods. It can easily turn a good baked item into a great baked dish.

Making vanilla extract is easy, just check out this recipe. Once it is ready to use, it can be used to make this vanilla paste recipe.

Vanilla Paste

Vanilla bean paste has a thick consistency and an rich, intense vanilla flavour. For a strong vanilla flavour in desserts, cakes or biscuits, vanilla extract is substituted with vanilla paste.

For this recipe, vanilla pods that have been used in making homemade vanilla extract can be used to help save on waste and create a longer lasting vanilla product.

If your homemade vanilla bean paste seems a little dry, you can always add a little more glycerin until you get your desired consistency.

Vanilla Beans

Vanilla beans contain a compound called vanillin which gives them their amazing flavour. These vanilla pods contain thousands of vanilla bean flecks that are often scraped from the pods and used in baking products.

Madagascar vanilla beans, also known as bourbon beans, are lovely, rich and creamy beans. Tahitian beans have a delicious floral flavour. Vanilla pods also come in different grades, with grade A being the highest quality, plump and juicy beans.

Grade B vanilla beans will be cheaper, though they don’t have as high a moisture content as the Grade A beans.

For this recipe, I used Grade A beans that I purchased online.

Glycerin

For this recipe, I used glycerin as it is a natural, odourless liquid that preserves the vanilla flavour and extends the shelf life of the vanilla paste.

Alcohol such as rum and vodka are sometimes used as well. I use vodka when making vanilla extract.

More Syrup & Extract Recipes

Storing Vanilla Extract

Store in a glass jar or airtight container in the dry, dark pantry away from direct sunlight.

I find it lasts longer when stored in the fridge, lasting for at least six months or more.

Make sure to use an airtight container or jar to protect the paste from air exposure which can dry the paste out.

Vanilla Bean Paste Variations

For a warm, smokey flavour add a splash of bourbon to the paste
A citrusy flavour can be obtained by adding the zest of an orange or lemon
For a chocolate twist, try adding a little cocoa powder, or melted chocolate
A pinch of cinnamon makes for a lovely warm, spicy ‘Autumn’ flavour
For a sweeter paste, try adding a little honey, agave syrup or sugar syrup

Using Vanilla Paste

Use as a substitute for vanilla extract for a stronger vanilla flavour
To substitute vanilla paste for vanilla powder, use double the amount of paste than powder
Stir a spoonful through the final stage when making vanilla ice cream
Add a small amount to whipped cream for a lovely vanilla taste
Whisk into custards and puddings when mixing the ingredients together
Add a small amount to a simple syrup or mix a little with honey or agave nectar to make a syrup to drizzle over fruit

Substituting Vanilla Products

1 Tablespoon of vanilla extract can be replaced with 1 teaspoon of vanilla powder
1 Tablespoon of vanilla extract can be replaced with 1 teaspoon of vanilla seeds
1 Tablespoon of vanilla extract can be replaced with 1 whole vanilla bean
1 teaspoon of vanilla extract can be replaced with ½ teaspoon of vanilla powder

More Vanilla Recipes

Ingredients to make Vanilla Paste

To make around 6 to 8 ounces of paste, you will need:

Making Vanilla Bean Paste

Cut up the vanilla beans into small pieces.

Add the beans, glycerin and vanilla extract to a food processor.

Blend on high until you have a nice, thickish paste. You don’t want it too runny or too thick.