Vanilla paste is one of those magical ingredients that elevates every dessert it touches. Unlike vanilla extract, this thick, aromatic paste includes real vanilla bean seeds, giving it a gourmet look and bold flavor. The best part? You can make it right in your own kitchen.
At gatetasty, we teamed up with Chef Lucas Benetti to craft the ultimate homemade vanilla paste recipe easy, natural, and rich with flavor. It’s perfect for cakes, custards, cookies, and anything else that needs that warm, sweet vanilla essence.
What Is Vanilla Paste?
Vanilla paste, or vanilla bean paste, is a sweet, thick syrup that combines vanilla extract, vanilla bean seeds, and a natural binder like glycerin or corn syrup. It’s used as a more flavorful substitute for vanilla extract, and it adds that visual touch with specks of real vanilla throughout your dessert.
Vanilla Products Comparison
| Product | Contains Bean Specks | Flavor Strength | Use Case |
|---|---|---|---|
| Vanilla extract | No | Medium | Cakes, cookies, general baking |
| Vanilla paste | Yes | Strong | Custards, frosting, ice cream |
| Vanilla bean | Yes (whole pod) | Very strong | Infusions, premium desserts |
Chef Lucas says: “Vanilla paste gives you both flavor and finesse. It’s what separates homemade from bakery quality.”
Chef Lucas Benetti’s Signature Vanilla Paste Method
Chef Lucas Benetti prefers making vanilla paste from scratch no additives, no artificial flavors. His method balances rich vanilla depth with just enough sweetness and a thick, glossy texture that spoons beautifully into batters or creams.
Why He Loves It
- Real bean flavor without splitting pods every time
- Visible seeds for that artisan look
- Long shelf life with simple pantry ingredients
- Stronger than extract, so you can use less
“Vanilla paste adds more than flavor it adds character,” Lucas explains.
gatetasty’s Step by Step Vanilla Paste Recipe
Here’s how to make your own vanilla paste in about 15 minutes with just 3–4 ingredients.
Ingredients
- 6 vanilla beans, split and scraped
- ½ cup pure vanilla extract
- ⅓ cup food grade vegetable glycerin (or light corn syrup)
- 1 tsp brown sugar (optional)
Instructions
1. Split and scrape
Use a sharp paring knife to split each vanilla bean lengthwise. Scrape out the seeds with the back of the knife.
2. Combine ingredients
Add vanilla seeds, pods, extract, glycerin, and sugar to a small saucepan.
3. Simmer gently
Warm on low heat for 5–7 minutes, stirring occasionally. Do not boil.
4. Cool and jar
Let cool completely. Remove the pods or leave them in for stronger flavor. Transfer to a sterilized jar.
5. Store
Refrigerate or store in a cool, dark place for up to 6 months. Shake before each use.
Vanilla Paste Uses & Substitutions
Vanilla paste works in nearly every recipe that calls for extract and it’s stronger and more fragrant.
Substitution Guide
| Use Case | Vanilla Paste Needed | Replaces |
|---|---|---|
| Cookies, cakes | 1 tsp | 1 tsp vanilla extract |
| Custards, puddings | 1 tsp | 1 vanilla bean pod |
| Frosting or whipped cream | ½ tsp–1 tsp | 1 tsp extract |
| Ice cream base | 1 tsp | 1 tbsp extract |
| Pancakes or syrups | ½ tsp | ½ tsp extract |
Flavor Variations & Storage Tips
Once you’ve mastered the base, you can customize your paste to match any dessert style.
Fun Variations
- Add bourbon or rum for warmth
- Use honey or maple syrup instead of glycerin
- Blend with a dash of cardamom or cinnamon
- Mix in vanilla powder for extra depth
Storage Tips
| Storage Type | Duration | Notes |
|---|---|---|
| Fridge (sealed jar) | 6 months | Shake before using |
| Pantry (cool/dark) | 2–3 months | Keep away from sunlight & heat |
| Freezer (optional) | Up to 1 year | Thaw at room temp, stir before use |
FAQs About Vanilla Paste Recipe
1. How much vanilla bean paste is equal to 1 tsp vanilla extract?
You can substitute 1 teaspoon of vanilla bean paste for 1 teaspoon of vanilla extract in nearly all recipes. However, vanilla paste is often slightly more concentrated, so in delicate recipes like custards or frostings, you may want to start with a bit less and adjust to taste.
2. Can you use vanilla extract as vanilla paste?
Yes, vanilla extract can be used in place of vanilla paste. Use a 1:1 ratio, but note that extract lacks the visual flecks of vanilla bean and may offer a milder flavor. For presentation-focused recipes like ice cream, panna cotta, or pastry creams, paste is preferred.
3. Which is stronger: vanilla extract or paste?
Vanilla paste is generally stronger than extract because it contains both the extract and the scraped seeds of vanilla beans. It offers a deeper, richer flavor and more aromatic complexity. According to Chef Lucas Benetti, “Paste gives you that bold finish and real-vanilla look it’s the best of both worlds.”
4. What is a substitute for vanilla paste?
Good substitutes for vanilla paste include:
Vanilla powder (½ tsp per 1 tsp paste) Just remember: you might lose the bean specks and some richness depending on the replacement.
Vanilla extract (1:1 ratio)
Scraped vanilla bean (1 bean ≈ 1 tablespoon paste)
Conclusion
This vanilla paste recipe is a must have for any home baker. It’s simple to make, shelf stable, and adds unbeatable flavor to every dessert. With just a few ingredients and Chef Lucas Benetti’s method, you can take your baking to the next level no artificial additives required.
At gatetasty, we believe the best flavor comes from simple, real ingredients and this vanilla paste proves it.
Want more flavor forward baking recipes? Visit gatetasty.com for more from Chef Lucas Benetti and our kitchen tested favorites.
