How to Make Vanilla Paste (3-Ingredient Recipe + Storage Tips)
Vanilla paste is the perfect middle ground between extract and whole beans — it has the flavor strength of extract plus the visible vanilla specks you see in gourmet desserts, ice cream, and bakery-style frosting.
Store-bought vanilla paste is usually expensive and full of thickeners, corn syrup, and preservatives. But you can make your own in minutes with just 3 simple ingredients — and it tastes even better.
Below are two versions of the recipe:
✅ One using whole vanilla beans
✅ One using pure vanilla powder (faster + cheaper)
Quick Answer
Vanilla paste, vanilla extract, and vanilla powder are interchangeable — but only at the correct ratio.
1 teaspoon vanilla extract = 1 teaspoon vanilla paste = ½ teaspoon vanilla powder
Using the wrong amount is the most common reason homemade vanilla tastes weak or bitter.
What Is Vanilla Paste?
Vanilla paste is a thick, spoonable form of vanilla made by blending vanilla beans (or powder) with a sweetener and a small amount of extract or liquid to help it bind.
It gives you:
✔ Strong vanilla flavor
✔ Real vanilla specks in every spoonful
✔ Easy measuring (1 tsp paste = 1 tsp extract)
Vanilla Extract vs Vanilla Paste vs Whole Beans
| Form | Texture | Strength | Best For |
|---|---|---|---|
| Extract | Liquid | Strong | Baking, drinks, sauces |
| Paste | Thick, speckled | Strong | Frosting, ice cream, custards, coffee |
| Whole Beans | Solid pod | Very strong | Infusions, syrups, whipped cream |
Recipe #1 — Vanilla Paste Made with Whole Beans
Ingredients
6–8 whole vanilla beans (Grade A or B)
½ cup sugar, honey, or maple syrup
2–3 tbsp vanilla extract (or water if alcohol-free)
Instructions
Split the beans and scrape out the seeds.
Add seeds + pods + sweetener to a small saucepan.
Warm gently for 2–3 minutes (don’t boil).
Remove pods, transfer mixture to a blender.
Add vanilla extract, blend until smooth.
Pour into a clean glass jar and refrigerate.
Shelf life: 6–8 months refrigerated
Strength: 1 tsp paste = 1 tsp extract
This recipe was tested using whole Ecuadorian vanilla beans, which release far more aroma than pre-ground vanilla or flavoring.
Recipe #2 — Vanilla Paste Made with Ground Vanilla Powder
Ingredients
2 tbsp pure ground vanilla powder
½ cup sugar, honey, or maple syrup
1–2 tbsp vanilla extract (or water if alcohol-free)
Instructions
Mix vanilla powder + sweetener in a bowl or blender.
Add extract and stir/blend until thick and smooth.
Transfer to jar. No heating required.
Shelf life: 6+ months
No straining, no boiling, no waste
✅ This version is smoother
✅ No pods to remove
✅ Cheaper because powder is concentrated
Vanilla Paste vs Extract vs Powder (Quick Comparison)
| Vanilla Form | Best Uses | Substitution |
|---|---|---|
| Vanilla Extract | Cakes, cookies, heat-baked recipes | 1 tsp |
| Vanilla Paste | Custards, frostings, no-bake desserts | 1 tsp |
| Vanilla Powder | Dry mixes, coffee, chocolate | ½ tsp |
How to Store Vanilla Paste
Store in a glass jar with a tight lid
Refrigeration is best
Label with the date
If it thickens over time, add 1 tsp warm water and stir
10 Ways to Use Vanilla Paste
-Coffee or cold brew
-Whipped cream
-Buttercream or cream cheese frosting
-French toast
-Ice cream or gelato
-Chia pudding
-Cheesecake batter
-Overnight oats
-Caramel sauce
-Yogurt + fruit bowls
Want the Fastest Option?
Skip the scraping and blending — use our Ecuador-grown pure vanilla powder or pre-packed vanilla beans:
✔ Ground vanilla powder (no additives)
✔ Grade A beans, sun-cured in Ecuador
✔ DIY extract + paste ready
Common Vanilla Paste Mistakes
Using vanilla powder 1:1 with extract
Over-reducing paste until it becomes bitter
Using imitation vanilla instead of whole beans
Assuming darker color means stronger flavor
FAQ:
Can I use brown sugar?
Yes, it gives a caramel note and darker color.
Does this replace extract?
Yes. 1 tsp paste = 1 tsp extract.
Can I freeze it?
Not recommended. Refrigeration is ideal.
Will it crystallize?
If using sugar, yes slightly over time — just stir or warm.
Can I make it alcohol-free?
Yes, swap extract for water or glycerin.
If you’re making your own extract, the amount of vanilla you use matters just as much as the form. Here’s exactly how many vanilla beans you need to make extract.
