The short answer: vanilla bean paste is vanilla seeds and finely ground vanilla pods suspended in a thick syrup. To make it at home without alcohol, blend the seeds and a little ground pod from 6 beans into a thick syrup of 60 g sugar and 45 ml water, with a pinch of xanthan gum. That makes about 90 ml, so 1 tablespoon carries about one bean. Keep it in the fridge and use it within a month.
Vanilla bean paste gives you the black specks of a real vanilla bean from a spoon, with no splitting or scraping. Bakers like it for custards, ice cream and frosting, where the seeds show. Homemade vanilla bean paste takes about 25 minutes. This version is alcohol-free, and the batch is sized so 1 tablespoon equals one bean.
| At a glance | |
|---|---|
| Time | About 25 minutes |
| Makes | About 90 ml (6 tbsp), two small gift jars |
| Swap | 1 tbsp paste = 1 tbsp extract = 1 vanilla bean |
| Keeps | Up to 1 month in the fridge |
Ingredients
- 6 vanilla beans (about 20 g)
- 60 g (5 tbsp) white sugar
- 45 ml (3 tbsp) water
- 1 tbsp light corn syrup or golden syrup, to keep it smooth
- ⅛ tsp xanthan gum, to thicken
- A pinch of salt
Grade B vanilla beans are fine here. They are drier and cheaper than plump grade A beans, and you grind the whole pod anyway. Xanthan gum is sold in the baking aisle. It holds the seeds in place so they do not sink.
How to make vanilla bean paste
- Scrape. Split each bean lengthwise and scrape out the seeds. Put the seeds in a small bowl.
- Grind the pods. Cut the empty pods into short pieces. Grind them in a spice grinder to a fine powder, then sift out any hard bits.
- Make the syrup. Heat the sugar, water, syrup and salt in a small pan until the sugar dissolves. Simmer for 2 minutes, then let it cool for 10 minutes.
- Blend. Put the warm syrup, seeds and 1 to 2 tsp of the pod powder in a small blender or a jar for a stick blender.
- Thicken. Sprinkle in the xanthan gum while blending. Blend for 30 seconds until thick and glossy.
- Jar it. Spoon the paste into clean small jars. Close them and keep them in the fridge.
Vanilla bean paste vs extract
| Vanilla bean paste | Vanilla extract | |
|---|---|---|
| What it is | Seeds and ground pod in a thick syrup | Beans soaked in alcohol |
| Looks | Black specks show in the food | No specks |
| Best for | Custard, ice cream, frosting, panna cotta | Cakes, cookies, drinks |
| Keeps | Homemade: 1 month in the fridge | Years in a dark cupboard |
If you want the long-keeping version, make homemade vanilla extract. That article also shows how to reduce extract into a thicker concentrate.
Why make it without alcohol?
Many shop pastes contain a little alcohol or vanilla extract. This version leaves it out, so it suits anyone who avoids alcohol and works well in no-cook recipes such as whipped cream, frosting and cold desserts. The trade-off is shelf life: without alcohol, it must live in the fridge and be used within a month. Make small batches, and make them close to when you need them.
How to use vanilla bean paste
- Swap it 1 to 1 for vanilla extract in any recipe.
- Use 1 tablespoon in place of the seeds of 1 vanilla bean.
- Stir it into custard, rice pudding or crème brûlée after cooking.
- Beat it into buttercream or whipped cream so the specks show.
- Stir a little into a vanilla syrup for coffee.
Gift jars
- Small 40 to 50 ml glass jars with screw lids are the right size.
- Label each jar with the date, "keep in the fridge" and "use within 1 month".
- Add a tag with the swap: 1 tbsp paste = 1 vanilla bean.
- Make the jars no more than a week before you give them.
Common mistakes
- Pod powder too coarse: hard bits feel gritty in custard. Grind finely and sift.
- Too much pod powder: it turns the paste brown and woody. Start with 1 teaspoon and add more only if you like it.
- Adding xanthan gum all at once: it forms lumps. Sprinkle it in slowly while the blender runs.
- Hot syrup: very hot syrup cooks off some of the vanilla aroma. Let it cool for 10 minutes first.
- A warm kitchen shelf: without alcohol, the paste needs the fridge.
Storage
Homemade vanilla bean paste has no alcohol to preserve it. Keep it in the fridge, in a clean closed jar, and use a clean spoon each time. Use it within about a month. Throw it out if it smells sour or shows any mould. If the seeds settle, stir the jar before use.
Questions
What is vanilla bean paste?
Vanilla bean paste is vanilla seeds and ground pods held in a thick syrup. It gives the flavour and the black specks of a real vanilla bean from a spoon.
Can I use vanilla bean paste instead of extract?
Yes. Use the same amount: 1 tablespoon of paste for 1 tablespoon of extract. You will also see the vanilla specks.
How long does homemade vanilla bean paste last?
This alcohol-free version keeps up to 1 month in the fridge in a clean closed jar.
Can I make vanilla bean paste without xanthan gum?
Yes, but the seeds sink. Use 2 tablespoons of corn syrup or golden syrup instead of 1 and stir the jar before each use.
Why is vanilla bean paste so expensive?
It uses whole vanilla beans, and vanilla is one of the most costly spices in the world. Making it at home with grade B beans costs less.
