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    Home | Recipes | Ingredients

    Homemade Vanilla Bean Paste Recipe

    Dated: January 11, 2021 Last Modified: September 26, 2022 by Sarah Mock 9 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Vanilla bean paste is a thick, almost jelly-like paste that is full of the tiny vanilla flecks called vanilla caviar used in cakes, icings, ice cream and other desserts that call for an intense vanilla flavor.

    Vanilla paste is made with whole beans and can be used in place of pure vanilla extract.

    vanilla bean paste in a small glass jar with spoon
    vanilla bean paste in a glass jar

    What is Vanilla Bean paste?

    Vanilla bean paste is expensive to purchase because of the number of vanilla beans it takes to make the paste. A little goes a long way in a recipe but the price point is often a barrier to keeping vanilla paste on your pantry shelf.

    I am going to show you how I make vanilla bean paste for a fraction of the cost of store-bought vanilla bean paste while maintaining that intense vanilla bean flavor that is so desirable.

    tight shot of vanilla bean paste in jar with vanilla beans
    vanilla bean paste

    Vanilla extract is the vanilla-infused brown liquid made with vodka, rum or other 80 proof alcohol. If you are making your own vanilla extract it can take as little as 8 weeks or for a more true, concentrated flavor 6 months. If you have a sous vide circulator you can make vanilla extract faster with the science of sous vide vanilla extract.

    But true vanilla lovers know the value of vanilla paste. Vanilla paste is made from not only the split vanilla bean but the tiny flecks of vanilla called vanilla caviar as well as the pod of the vanilla bean. Vanilla paste is thicker, has a more intense, concentrated vanilla flavor than vanilla extract, and is full of the vanilla bean flecks that are indicative of full profile vanilla desserts.

    whole vanilla beans on a plate horizontal image
    vanilla beans on a plate

    Substitute for vanilla bean paste

    If you are out of vanilla bean paste you can use in place of vanilla extract, in equal parts. 1 teaspoon of vanilla bean paste equals 1 teaspoon extract. But know that vanilla bean past has a more complex flavor profile than vanilla extract.

    whole vanilla beans on a plate

    Where do you buy vanilla beans in bulk?

    Vanilla beans are very pricey when you purchase them in the grocery store. Be prepared to pay $10-$20 PER BEAN when you are looking to purchase them at the grocery store. Get a few extra beans and make vanilla bean powder. Just like Starbucks!

    But with so many things, there is power of pooling resources and buying in bulk. I found a Facebook group that is a co-op that and the organizer for buying responsibly sourced vanilla beans. The group is Vanilla Bean Co-Op. There are questions to answer before you are allowed into the group.

    Read through all the files, all the instructions and learn before you put in an order. You are able to purchase fresh vanilla beans by the ounce, not by the each. Keep in mind different beans from different regions of the world will have different flavor notes, length, width and moisture content. The admins of the group will tell you all about each bean before you purchase them.

    To make my recipe of vanilla bean paste you are going to need 4 ounces of vanilla beans. But order as many as you want. This recipe can easily be scaled up.

    sharp knife scraping a vanilla bean to remove the vanilla caviar

    What do you need to make homemade vanilla bean paste?

    • Vanilla beans
    • Rum - at least 80 proof
    • Sugar - white granular sugar
    • Water -
    • Corn Syrup - this helps prevent crystallization
    • Lemon juice - fresh
    • Xanthan gum -
    vanilla bean paste in a 4 ounce glass jar with a spoon in the jar

    How to make homemade vanilla bean paste

    1. Start making vanilla bean paste by infusing the rum with split beans. vanilla beans in rum for vanilla bean paste
    2. Split each vanilla bean in half, exposing the vanilla caviar in the middle. Place the rum and vanilla beans together in a large, freezer zip-top bag. Force the air out, close the bag and allow to sit at least seven days. I have done 30 days.... because I forgot about it.
      vanilla infused alcohol in a pan for part of making vanilla bean paste
    3. Pour the liquid off the vanilla beans and into a heavy saucepan or small pot. vanilla beans and vanilla carviar in a pan for making vanilla bean paste
    4. Using a sharp knife, scrape the insides of the vanilla beans into the pan, then add empty pods into the pot, too (they contain a natural thickening agent!)
    5. Add the sugar, water, corn syrup, and lemon juice. vanilla bean paste boiling in a pan
    6. Bring the mixture to a boil, stirring constantly with a silicone or rubber spatula.
    7. Boil 5 minutes, string constantly. It will be clumpy, don't panic.
    8. Carefully remove the split vanilla pods from the pan and save to make vanilla extract or vanilla sugar. scraped vanilla bean paste on a red spatula
    9. Carefully add the vanilla bean liquid into a blender or food processor, scraping down the sides of the pan. Be sure there is ample space for blending.
    10. Turn the blender on its lowest speed with the lid on.
    11. Slowly increase the speed until the paste mixture forms waves or a vortex in the blender.
    12. Carefully remove the lid while the machine is running, or take out the top stopper of the blender lid. Tap/dust the xanthan gum over the swirling mixture.
    13. Add the xanthan gum in ¼ tsp. increments, dusting the xanthan gum over the surface of the moving liquid. vanilla bean paste in a blender
    14. Don't add the whole ¼ tsp. at a time or it will clump. Slowly trickle or tap the spoon to make it snow over the mixture as it swirls.
    15. Turn the blender off periodically and check the consistency. If the caviar rises to the surface, you need more xanthan gum.
    16. Once it stops floating to the top, you don't need to add any more. I used ¾ tsp.
    17. Using a jar funnel, pour your vanilla paste into a quart-sized jar. Shake occasionally as it cools to suspend the caviar in the paste.

    📝 Frequently asked questions, answers and tips:

    What do you do with the leftover vanilla beans?

    Once you are done making vanilla bean past do not toss the leftover vanilla beans. There is still life and flavor in the beans. Cover them with vodka and let them sit for 2-6 months in a cool dark place. You will make vanilla extract! Or you can use them to to make vanilla powder sugarspent split vanilla beans after making vanilla paste

    What type of rum is best for vanilla bean paste?

    As long as you are using rum that is at least 80 proof you will have vanilla bean paste making success. Spiced rum, white or silver rum, gold rum, or even Caribbean rum will work.vanilla beans in rum for vanilla bean paste

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

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    vanilla bean paste with spoon square image

    Vanilla Bean Paste

    Sarah Mock
    Vanilla bean paste is a thick, almost jelly-like paste that is full of the tiny vanilla flecks called vanilla caviar used in cakes, icings, ice cream and other desserts that call for an intense vanilla flavor.
    4.75 from 12 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 7 d
    Cook Time 5 mins
    Additional Time 15 mins
    Total Time 7 d 20 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Food Tips
    Cuisine French
    Servings 16 ounces
    Calories 21 kcal

    Ingredients
     
     

    • 4 oz. Vanilla beans
    • 7 oz. rum (divided)
    • 10 oz. sugar
    • 8 oz. water
    • 1 ½ Tablespoons corn syrup (to prevent crystallization)
    • 1 Tablespoon fresh lime or lemon
    • ¾ teaspoons xanthan gum

    Instructions
     

    • Start making vanilla bean paste by infusing the rum with split vanilla beans.
      4 oz. Vanilla beans, 7 oz. rum
    • Split each vanilla bean in half, exposing the vanilla caviar in the middle. Place the rum and vanilla beans together in a large, freezer zip-top bag. Force the air out, close the bag and allow to sit at least seven days. I have done 30 days.... because I forgot about it.
    • Pour the liquid off the vanilla beans and into a heavy saucepan or small pot. Using a sharp knife, scrape the insides of the vanilla beans into the pan, then add empty pods into the pot, too (they contain a natural thickening agent!)
    • Add the sugar, water, corn syrup, and lemon juice.
      10 oz. sugar, 8 oz. water, 1 ½ Tablespoons corn syrup, 1 Tablespoon fresh lime or lemon
    • Bring the mixture to a boil, stirring constantly with a silicone or rubber spatula.
    • Boil 5 minutes, string constantly. It will be clumpy, don't panic.
    • Carefully remove the split vanilla pods from the pan and save to make vanilla extract or vanilla sugar.
    • Carefully add the vanilla bean liquid into a blender. Be sure there is ample space for blending.
    • Turn the blender on its lowest speed with the lid on.
    • Slowly increase the speed until the paste mixture forms waves or a vortex in the blender.
    • Carfully remove the lid while the machine is running, or take out the top stopper of the blender lid. Tap/dust the xanthan gum over the swirling mixture.
      ¾ teaspoons xanthan gum
    • Add the xanthan gum in ¼ tsp. increments, dusting the xanthan gum over the surface of the moving liquid.
    • Don't add the whole ¼ tsp. at a time or it will clump. Slowly trickle or tap the spoon to make it snow over the mixture as it swirls.
    • Turn the blender off periodically and check the consistency. If the caviar rises to the surface, you need more xanthan gum.
    • Once it stops floating to the top, you don't need to add any more. I used ¾ tsp.
    • Using a jar funnel, pour your vanilla paste into a quart-sized jar. Shake occasionally as it cools to suspend the caviar in the paste.

    Notes

    What do you do with the leftover vanilla beans?
    Once you are done making vanilla bean past do not toss the leftover vanilla beans. There is still life and flavor in the beans. Cover them with vodka and let them sit for 2-6 months in a cool dark place. You will make vanilla extract!
    What type of rum is best for vanilla bean paste?
    As long as you are using rum that is at least 80 proof you will have vanilla bean paste making success. Spiced rum, white or silver rum, gold rum, or even Caribbean rum will work.

    Nutrition

    Serving: 1teaspoonCalories: 21kcalCarbohydrates: 3gSugar: 3g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Amber

      September 10, 2022 at 12:38 pm

      Why is there a need for 80 proof? I accidentally purchased 40 and cannot return do I need to make sure it’s 80?

    2. Kristen Teti

      October 22, 2021 at 9:18 pm

      Hello - does this need to be refrigerated after making? Thank you.

    3. Sarah Mock

      September 20, 2021 at 1:21 pm

      I would not.

    4. Jen

      September 18, 2021 at 5:45 am

      Can you can it?

    5. Walt Crompton

      September 05, 2021 at 2:05 pm

      Diane, buy some xanthan gum - you won't regret it. I discovered its utility just a year ago, and it is a great item to have in the kitchen as a thickener that is much less fussy than the alternatives, and can be added cold or hot, acid or base. Typically, you need a surprisingly tiny amount.

    6. Erma

      July 10, 2021 at 8:36 pm

      5 stars
      Hello! I make mine a little differently then you do.
      I do the vanilla extract first.
      Remember to get B rated beans, they are dryer and more flavorful.
      Also, the beans will do 2 rounds of extract before they are just not good enough for extract anymore.
      Now those beans are nice and soft, so they are ready to use in Vanilla Paste.
      Same great flavor, just no waste. Use the whole bean for the paste.
      Also Raw Honey is the way to go with this item, as raw honey NEVER goes bad, so the paste will last forever.
      I mean they found honey in the tombs in Egypt and it was still good!!!
      Also look up Agave Nectar, it is worse for you then sugar.
      Just my thoughts. Hope this helps. This is the process I use for extract then paste. I always have plenty on hand.
      I have never used the actual sugar method, not do I use xantham gum.
      Honey is naturally thick, the pods have a thickener in them, so it comes out great!
      Also honey preserves it self very well, so no need to use a stabilizer or preservative!

      TY for the great recipe, I am saving it along with mine and I will try it to compare them! Have a great day!

    7. Tonja F.

      July 06, 2021 at 4:00 am

      5 stars
      I made your vanilla bean paste recipe today. It turned out just a bit thinner than I had hoped for. It does have a gel like consistency but not quite like jelly. Overall, I am pleased with how it turned out, so thank you very much for posting a great recipe. I was wondering if this vanilla bean paste needs to be refrigerated? Will it mold if left unrefrigerated in the pantry? Thanks again, and I look forward to your reply.

    8. Sarah Mock

      June 29, 2021 at 2:49 pm

      Diane,
      I wish there was a substitute, but I haven't found one that works the same. If I find an alternative I will be sure to let you know.
      Sarah

    9. Diane Doshier

      June 28, 2021 at 10:06 pm

      What can be used in place of xantham gum? I don't want to buy it for so little needed.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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