Vanilla bean paste is one of those magical ingredients that bakers and foodies swear by. It delivers a strong vanilla flavor, those signature real vanilla seeds, and adds depth to everything from crème brûlée to chocolate desserts. And yes, you can totally make your own homemade vanilla bean paste right at home.
Whether you’re trying to reduce reliance on imitation vanilla extract, or simply want a good way to use up your whole vanilla beans, this is the perfect recipe. Plus, it makes a great gift during the holidays.
What Is Vanilla Bean Paste?
Vanilla paste is a thick, spoonable alternative to vanilla extract, loaded with those beautiful vanilla bean pods (aka vanilla caviar). It’s typically used in place of vanilla extract to add extra punch. And it looks stunning in various recipes like frostings, ice cream, or baked goods.
If you’ve ever seen vanilla bean sugar or vanilla powder, this paste falls right into that category of versatile ingredients that elevate your pantry.
How to Make Vanilla Bean Paste at Home (Easy!)
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Ingredients
- 2 Ounces Whole Vanilla Bean Grade A preferred, 4-6 average size beans
- 1 Cup Granulated Sugar
- 2/3 Cup Vodka plain vodka 80 proof
- 3 Tablespoons Corn Syrup
- 2 Tablespoons Water
Instructions
- Prep the Beans. Cut the vanilla beans into pieces that are about 2-3 inches in length and add to the blender cup.2 Ounces Whole Vanilla Bean
- Blend It All. Add the chopped pods, sugar, corn syrup, vodka, and water into a high-powered blender or food processor. Blend until smooth.1 Cup Granulated Sugar, 2/3 Cup Vodka, 3 Tablespoons Corn Syrup, 2 Tablespoons Water
- Store It Right. Pour your finished paste into a glass jar or any airtight container with a tight-fitting lid. Let it sit at room temperature for a day to mellow, then store in a cool place or a dark place like a pantry. It’ll last a couple of months easily.
Your Own Private Notes
Notes
Thicken It (Optional)
Stir in a pinch xanthan gum to give your paste that thick, luxurious texture. If you skip it, you’ll just get a paste with a looser consistency.Nutrition
Why Make Your Own Vanilla Bean Paste?
Let’s be real: store-bought vanilla bean paste can be pricey. And sometimes overly processed. Making your own gives you:
- Better flavor. You control the quality and get that pure vanilla extract vibe.
- Fewer additives. No preservatives or fillers.
- More flexibility. Use agave syrup, brown sugar, or even simple syrup as a base.
- More use for leftover vanilla pods. Don’t toss them. Blend them in.
You can also use grade B beans, which are cheaper and ideal for extracts and pastes (though grade A is preferred).
How to Use Vanilla Paste
Use this in place of vanilla extract—1:1 ratio—for nearly any recipe:
- Swirl into crème brûlée
- Mix into cookie dough or cake batter
- Blend into frostings, custards, or whipped cream
- Add to hot drinks or even your oatmeal
This paste goes a long way, so start small—you can always add more.
What to do with Leftover Pods?
If you have leftover pods, make vanilla bean sugar or your own homemade vanilla extract with a few ounces of alcohol and a whole vanilla bean.
Vanilla Swap Cheat Sheet – Quick & Easy
Need to swap vanilla in a recipe? No problem!
| Recipe Calls For | Use Instead | Quick Tip |
| 1 tsp vanilla extract | 1 tsp vanilla bean paste | See the vanilla seeds for that gourmet look! |
| 1 tsp vanilla extract | ½ – 1 tsp scraped whole vanilla bean | Use less for subtle flavor, more for strong. Save pod for vanilla sugar. |
| 1 tsp vanilla bean paste | 1 tsp vanilla extract | Flavor is similar; paste adds texture/seeds. |
| 1 whole vanilla bean (scraped) | 1 – 1½ tsp vanilla bean paste | Perfect for crème brûlée & frostings. |
| 1 whole vanilla bean (scraped) | 1 tsp vanilla extract | Flavor is close, but no seeds for that visual pop. |
Make It a Gift!
Fill small jars with your paste, add a label, and gift it during the holidays or as a housewarming present. Paired with homemade cookies or a jar of vanilla bean sugar, it’s a baker’s dream.
so easy and just in time for the Holidays
This worked exactly as written, thanks!