Vanilla Bean Paste: What is it, How to Use it and How to Make it
Vanilla bean paste is the one jar I reach for more than anything else in my kitchen. It has the deep flavor of a good extract and the little black flecks of caviar, freshly scraped from the pod, and you can measure it with a spoon.
I manufacture premium small batch vanilla bean paste here in Whitefish, Montana, so I have opinions. Here is what vanilla bean paste is, how to use it, how to make a simple version at home and my favorite recipes for showing it off.
If you already know you love it, jump straight to my full list of Top Vanilla Bean Paste Recipes, or order a jar of Wild Montana Foods Vanilla Bean Paste.
What is Vanilla Bean Paste?
Vanilla bean paste is a thick, spoonable vanilla made from whole vanilla beans, spirits and a sweetener such as sugar or honey. You get concentrated vanilla flavor plus the tiny black seeds, or caviar, that make a custard or buttercream look like the real thing.
Vanilla bean paste vs. vanilla extract vs. whole beans
| Type of vanilla | Vanilla bean paste | Vanilla extract | Whole vanilla beans |
|---|---|---|---|
| Texture | Thick and syrupy | Thin liquid | Soft, oily pods |
| Visible specks | Yes | No | Yes |
| Prep | Measure with a spoon | Pour and measure | Split and scrape |
| Best for | Custards, frostings, ice cream, cakes | Everyday baking | Infusing milk and cream |
Use extract when vanilla is playing a supporting role. Reach for paste when vanilla is the star and you want people to see it, as in my Vanilla Bean Rice Pudding or Vanilla Pound Cake.
How to Use Vanilla Bean Paste
Swap it one-to-one for extract: 1 teaspoon of paste replaces 1 teaspoon of extract. If a recipe calls for a whole bean, 1 tablespoon of paste is the usual stand-in. Because it is thick, measure it with a spoon rather than pouring. But I always say, “Measure with your heart.”
- Custards, puddings and pastry cream
- Ice cream and whipped cream
- Frostings, glazes and simple cakes
- Warm oatmeal, yogurt and French toast
- Coffee, milk, milkshakes and holiday cocktails
It is especially good in:
- Custards, puddings and pastry cream
- Ice cream and whipped cream
- Frostings, glazes and simple cakes
- Warm oatmeal, yogurt and French toast
- Coffee, milk, milkshakes and holiday cocktails
My favorite recipes for vanilla bean paste
These are the recipes where vanilla gets to be the main event. For even more ideas, browse my Top Vanilla Bean Paste Recipes or all of my vanilla recipes.
Cakes and bars
- Vanilla Bean Sheet Cake: our famous market cake.
- Vanilla Pound Cake: simple, buttery and all about the vanilla.
- Pumpkin Spice Bars with Maple Glaze: the best snack cake with a warm vanilla backdrop for fall spices.
- Vanilla Buttercream Frosting: the place those specks really show
Puddings, sauces and desserts
- Vanilla Bean Rice Pudding: jasmine rice, golden raisins and cinnamon.
- The Very Best Southern Banana Pudding: a Southern classic that deserves real vanilla.
- Vanilla Sauce: spoon it over soufflés, bread pudding or ice cream.
- Maple Poached Pears: a make-ahead holiday dessert with whipped vanilla bean crème fraîche.
Beverages
- Vanilla Chai Latte: whole spices steeped in milk, finished with a spoonful of paste.
- Homemade Vanilla Coffee Creamer: stir it up once and enjoy it all week.
- Vanilla Milk: cozy, creamy and simple.
- Money’s Egg Nog: This boost treat is a family tradition- my holiday pick for a spoonful of paste.
- Homemade Almond Milk – you’ll never buy store bought again
How to Make vanilla bean paste at home
Note: Vanilla Beans are very expensive. You will need a high power blender. A standard blender with not pulverize the beans into a paste. You can always save yourself time and money and order from my company: Wild Montana Foods Vanilla Bean Paste . Note this recipe is not the same recipe we use at Wild Montana Foods. Our recipe uses raw organize honey sourced from bees east of Glacier National Park.
Recipe: Makes 1 cup of paste
- 1 oz vanilla beans
- 1 .5 oz water
- 4 oz sugar
- 3 oz rum or vodka
- .5 oz light corn syrup
- 1/4 tsp Xanthan gum
Cut the beans into small 1 inch pieces. Place in the blender and top with water and vodka. Let rest for 30 minutes. Process for 1 minute on medium speed. Add in the sugar and light corn syrup. Process on high for 7-9 minutes until all the vanilla bean fibers have been pulverized. Add in the Xanthan gum. Process on low for 15-30 seconds. Pour into an airtight container. It is best to use after 1 month so the flavors intensify. Store at room temperature. This mixture will last up to 1 year. We recommend the Vitamix Pro for a smooth Paste.
Where to Buy Vanilla Bean Paste
I developed these recipes with my own Wild Montana Foods Vanilla Bean Paste, made in small batches in Northwest Montana. It starts with organic Grade A Madagascar beans, local Montana honey and Glacier Distilling vodka, with no corn syrup, preservatives or artificial flavors. Expect warm, floral vanilla with a hint of cherry and honey.
Baking for the holidays or shopping for someone who does? These pair beautifully with it:
- Vanilla Extract
- Spiced Vanilla Extract
- Vanilla Sugar
- Espresso Vanilla Sugar
- Vanilla Maple Syrup
- 3 Item Vanilla Lover’s Bundle
- 5-Piece Vanilla Lover’s Bundle
Vanilla Bean Paste FAQ
No. Extract is a thin liquid, while paste is thicker and holds visible vanilla caviar. Paste has a much deeper vanilla flavor and can be used without baking because there is much less alcohol. You can still swap them one-to-one.
Use the same amount of vanilla extract. The flavor will work, but you will lose the specks.
Most do, including mine, which is made with rum. Check the label if you need to avoid alcohol.
Keep store-bought paste tightly closed in a cool, dark place. Mine is best within 12 months of opening.
