Follow these easy steps to make homemade vanilla bean paste with just two ingredients: vanilla beans and food-grade glycerin. This simple recipe is naturally alcohol-free and made without sugar or corn syrup, with a rich, concentrated vanilla flavor.
I have been experimenting with vanilla lately and have made various recipes, from vanilla syrup and liqueur to vanilla butter. This vanilla paste is far more intense than any other product I created.
It takes only about 5 minutes of active preparation, then the paste rests for a few days to allow the vanilla beans to infuse the glycerin. Once ready, you can use it in cakes, cookies, frosting, ice cream, and almost any recipe that calls for vanilla extract or vanilla bean paste.
What Is Vanilla Bean Paste?
Vanilla bean paste is a concentrated vanilla ingredient made with whole vanilla beans. In this recipe, I soak finely ground vanilla beans in food-grade glycerin, which creates a thick paste with an intense vanilla flavor and plenty of vanilla bean specks.
Unlike vanilla syrup, which is thinner and sweeter, this homemade vanilla bean paste has a thick, dense consistency and contains no added sugar, corn syrup, or alcohol. In fact, most bakers use the paste in place of vanilla extract if they want a strong vanilla flavor
Why Make Homemade Vanilla Bean Paste?
- Rich vanilla flavor – Homemade vanilla bean paste has an intense, concentrated vanilla flavor and plenty of real vanilla bean specks.
- Sugar-free and alcohol-free – This vanilla bean paste is made with food-grade glycerin instead of alcohol, sugar, corn syrup, or agave. Glycerin has a naturally sweet taste that works especially well with vanilla.
- Only two ingredients – All you need are vanilla beans and food-grade glycerin. You can also adjust the amount of vanilla to make the paste as strong as you like.
- A great way to preserve vanilla beans – While I love using vanilla beans in milk tea, vanilla butter, or muffins, turning them into paste is another great way to preserve their flavor for months.
- Cost-effective – Homemade vanilla bean paste requires only whole vanilla beans and glycerin, making it an economical alternative to buying small jars of vanilla paste.
- No added thickeners – This recipe doesn’t use xanthan gum or other thickening agents. Finely ground vanilla beans naturally give the paste its thick texture.
- A great way to use leftover vanilla pods – You can use empty vanilla pods left after scraping out the seeds, as they still contain plenty of flavor. You can also use vanilla beans that have dried out and lost some of their moisture. It is an easy way to reduce waste and make a concentrated vanilla ingredient that lasts for months.
More delicious ways to use vanilla beans in your kitchen
Diy Vanilla Paste Ingredients
You only need two ingredients to make homemade vanilla bean paste: whole vanilla beans and food-grade glycerin.
What kind of Vanilla Beans to Use?
You will need a bunch of fresh beans. They contain a natural compound called vanillin, which gives them a delicate flavor and scent that other artificial flavorings cannot replicate.
Whole Vanilla pods contain thousands of vanilla bean flecks you can scrape from and turn into a paste. Madagascar vanilla beans, also known as Bourbon, are rich and creamy, while Tahitian vanilla beans tend to be more floral and aromatic. In general, you can use any best quality (grade A) vanilla bean pods. Grade B whole vanilla bean pods contain less moisture and are difficult to process into a smooth paste. They are especially popular for making pure vanilla extract.
Where to Buy Vanilla Beans
You can find vanilla beans in natural food stores, gourmet markets, and online.
Food-Grade Glycerin
I use food-grade vegetable glycerin instead of alcohol to make this vanilla bean paste. It is a clear, odorless liquid with a slightly sweet taste that helps extract the flavor from the vanilla beans while giving the finished paste a smooth, thick consistency.
Glycerin also makes this recipe alcohol-free and sugar-free, without the need for corn syrup or other added sweeteners.
Some vanilla bean paste recipes use alcohol such as vodka or rum instead. Alcohol also extracts vanilla flavor effectively and is what I use when making homemade vanilla extract. For this paste, however, I prefer glycerin because of its mild flavor and thicker texture.
Homemade Vanilla Bean Paste Recipe
First step: Grind the vanilla beans
Cut the whole vanilla beans, including the seeds, into small pieces. There is no need to dry them first. Place them in a high-powered food processor or spice grinder and pulse until they are very finely ground. Scrape down the sides as needed to get the beans as fine as possible.
Second step: Mix with glycerin
Combine the finely ground vanilla beans with the food-grade glycerin and mix until well incorporated. Transfer the vanilla paste to a clean glass jar with a tight-fitting lid.
Let it rest for 2–4 days to allow the vanilla flavor to infuse into the glycerin. For a stronger flavor, you can leave it to infuse longer.
Store the finished vanilla bean paste in the refrigerator and use it within 6 months.
Homemade Vanilla Bean Paste Variations
This vanilla bean paste is delicious on its own, but you can easily adjust the flavor or sweetness to suit the recipes you plan to use it in.
Make it sweeter – Stir in a little honey, maple syrup, agave syrup, or simple syrup if you prefer a sweeter vanilla paste. Keep in mind that adding syrup will also make the consistency thinner.
Add bourbon or rum – Add a small splash of bourbon or dark rum for a deeper, warmer flavor that works especially well in cakes, cookies, and holiday desserts.
Add citrus flavor – A little finely grated orange or lemon zest adds a fresh citrus note. If you add fresh zest, store the paste in the refrigerator and use it sooner than the plain version.
Make it chocolatey – Mix a small amount of unsweetened cocoa powder into the portion you plan to use for chocolate desserts.
Add warm spices – A pinch of cinnamon, cardamom, or nutmeg pairs beautifully with vanilla, especially in fall and winter recipes.
How to Use Vanilla Paste
You can use it in almost any recipe that calls for vanilla extract. Since homemade paste can vary in strength, start with the same amount of vanilla paste as the vanilla extract called for in the recipe and adjust to taste.
- Vanilla Ice cream – Add vanilla bean paste to homemade ice cream for a rich vanilla flavor and beautiful vanilla bean specks. For custard-based ice cream, stir it in after cooking the custard.
- Whipped cream and frosting – Add a small amount to whipped cream, buttercream, or cream cheese frosting for a deeper vanilla flavor.
- Custards and puddings – Stir vanilla bean paste into custards, pastry cream, or pudding toward the end of cooking to preserve its aroma.
- Cakes, cookies, and muffins – Use it in place of vanilla extract in your favorite baked goods. It works especially well in recipes where vanilla is one of the main flavors like in these chocolate bliss balls, or Pizookie.
- Yogurt, oatmeal, and fruit – Stir a little paste into yogurt or oatmeal, or combine it with honey and drizzle it over fresh fruit.
Looking for more ideas? Here are 30+ recipes using vanilla bean paste, from desserts and baked goods to drinks and breakfast recipes.
How to store this homemade vanilla paste?
Transfer the homemade vanilla bean paste to a clean, airtight glass jar and store it in the refrigerator. Keep the jar tightly sealed and always use a clean spoon when removing the paste.
For the best flavor and quality, use the refrigerated vanilla bean paste within 6 months.
Vanilla Bean Paste Substitutes
If you don’t have vanilla bean paste, you can use one of these alternatives depending on the recipe.
Vanilla Extract
Vanilla extract is the easiest substitute for vanilla bean paste. Use it in a 1:1 ratio — 1 teaspoon of vanilla bean paste can generally be replaced with 1 teaspoon of vanilla extract.
Keep in mind that vanilla extract won’t provide the visible vanilla bean specks found in the paste.
Vanilla Powder
Vanilla powder is made from dried, finely ground vanilla beans and has a concentrated flavor. Start with about half the amount of vanilla powder as vanilla bean paste and adjust to taste, as the strength can vary between products.
Whole Vanilla Beans
You can also scrape the seeds from a whole vanilla bean and add them directly to your recipe. As a general guide, one vanilla bean can replace about 1 tablespoon of vanilla bean paste, although the intensity varies depending on the size and variety of the bean.
Vanilla Sugar
Vanilla sugar can add a mild vanilla flavor, but I don’t recommend it as a direct substitute for vanilla bean paste. It is much less concentrated and also adds extra sugar to the recipe.
Other vanilla recipes you want to try:
Best Homemade Vanilla bean paste recipe
Follow these easy steps to make homemade vanilla bean paste with just two ingredients: vanilla beans and food-grade glycerin.
Ingredients
- 15 whole vanilla beans
- 1/2 cup food-grade glycerin
Instructions
- Cut the whole vanilla beans, including the seeds, into small pieces. There is no need to dry them first. Place them in a high-powered food processor or spice grinder and pulse until they are very finely ground. Scrape down the sides as needed to get the beans as fine as possible.
- Combine the finely ground vanilla beans with the food-grade glycerin and mix until well incorporated. Transfer the vanilla paste to a clean glass jar with a tight-fitting lid.
Let it rest for 2–4 days to allow the vanilla flavor to infuse into the glycerin. For a stronger flavor, you can leave it to infuse longer.
Notes
- Store the finished vanilla bean paste in the refrigerator and use it within 6 months.
- To intensify the flavor, you can adjust the amount of vanilla beans and the infusion time.
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Nutrition Information:
Yield:
20Serving Size:
6 gAmount Per Serving: Calories: 680Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 160gNet Carbohydrates: 160 ggFiber: 0gSugar: 0gProtein: 0g
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Wow this came out perfect! I love using vanilla bean paste and this is one of the best recipes. It worked well…read the tips…they were super helpful!
This smells so heavenly! Making the vanilla paste was like aromatherapy. I can’t wait to use it in my baking.
I had no idea how easy it was to make the paste at home. Love baking with paste versus extract so this is incredibly handy!
My vanilla bean paste turned out so rich with natural vanilla flavor! So satisfying and impressive!
Can you use vanilla bean paste to make home made vanilla?
You can make your vanilla extract first and then use the vanilla beans to make the paste.
Hi Donna, that’s actually a great way to use the vanilla beans twice and get the most out of them before making the paste.
Directions say 10 minutes cooking time – no cooking time instructions. Is there cooking or not.
How long before you can use the paste – the 4 additional days?
Would like to try recipe but am unsure about directions completeness.
No cooking required. the four days maceration is required to allow the vanilla beans to release their flavor into the glycerin.You can use it right away but it may not lead to a potent and rich in taste vanilla bean paste. After 4 days of maceration, you can use it up to six month if kept refrigerated.
Do I refrigerate the mixture while it sits for 4 days? Thank you!!
There’s no need to refrigerate it. Just keep it away from direct sunlight in the cool, dry place.
Thank you so much!!!!
I just have a question regarding longevity of the vanilla bean paste. Under “second step” it states to put in mason jar and keep in fridge up to 6 months. Under “How to store vanilla bean paste” it states to store in a cool, dry place for over a year or in the fridge for up to 2 years. I’m sure that it won’t last me more than a couple of months with all of the baking that I do but I am thinking that if I decide to give some as gifts, the recipient may want to have a more precise timeframe. Thanks for any input!
Thank you Lori, since we didn’t use any preservatives in this recipe, I would not keep it longer than 6 month. If you’re giving vanilla bean paste as a gift, it’s a good idea to mention that it’s best used within 6 months.
Hi Lori,
this homemade vanilla paste combines fresh vanilla beans with glycerin that serves as a preservative and a medium to extract and infuse the vanilla flavor from the beans. The purpose of adding vanilla extract to recipes is to enhance the vanilla flavor, and this homemade paste already have a rich and concentrated vanilla flavor from the infused vanilla beans.
great stocking stuffer idea – – just put in the tiny thread spool size jars. Can stack 3 and wrap or decorate as a snow man.
Hi Tina, What an idea! Thank you
Hello… my last question never got addressed but I have another. I’ve looked at about a dozen recipes and all of the other ones say to add vanilla extract. I would gladly save on the expense of having to add extract if it is absolutely not necessary. Is adding vanilla to make the paste ready for immediate use?
Thanks,
Lori
There are so many different way to make paste, some use beans, vodka, sugar, corn syrup, xantham gum, water, etc. Others just use a little extract (beans and vodka), beans and little corn syrup AND/OR sugar. I would go with the ones the least ingredients. Some even prefer using extracted beans (used beans). You don’t need to use extract, it would just make it a little more potent if you did.
Hi Lori, I have made vanilla bean extract using a recipe that called for vanilla extract with the glycerin and it still had to mascerate for a few days. The only thing that the vanilla extract did was turn it to liquid. It’s best just to use the glycerin.
Where should the vanilla bean paste be kept while it is macerating, in a cool dry place or the refrigerator?
Thank you.
Cindy
HI Cindy,
Keep it in a cool, dry place while it’s macerating. There’s no need to refrigerate it. Just ensure it’s stored in a sealed container away from direct sunlight.
Sorry it I’m totally missing this- but how much does this recipe make? I’m looking to do these as gifts, so is this for 1 jar? and what size jar (s)?
I would say it is 3/4 cup, less than 200 ml jar.
Questions . . .
1. can I make this with corn syrup (or something else) instead of glycerin? I don’t have glycerin on hand.
2. Don’t the ground pods leave a weird texture in whatever you use this in?
Much more so, than with just the beans.
Thank you!
Hi Jeanette,
I like to use glycerin for its thickening and preserving properties, but you can substitute it with corn syrup. However, glycerin has a neutral taste and corn syrup is sweet. Moreover, the texture may also differ when using corn syrup. Start with a smaller amount and adjust it to you liking. I didn’t notice any weird texture from the ground pods, but you can use just the beans if you prefer.
May I make a suggestion? Instead of using unhealthy corn syrup in your vanilla paste order a bottle of Amylose syrup instead. It is a sugar free substitute for corn syrup and does the same thing and is healthier for your family and friends. There’s no aftertaste and it blends with the vanilla beans very well. Read about corn syrup and how it’s made. I hope you try it. I think you will be surprised in a good way. I use the Amylose syrup in my freezer jams along with the granulated Amylose. It prevents crystallization of the jam in the freezer. Same as the corn syrup only healthier. I bake a lot and no one knows they aren’t eating sugar loaded treats until I tell them. Amazon is where I get Amylose, but it’s in stores as well.
Hi Sandra,
Thanks so much for the suggestion! I’ve never tried Amylose syrup, but it sounds like a great alternative. I’ll have to check it out.
Hi can vegetable glycerin be used?.
Thank you in advance
Hi Lisa,
sure, glyrecin (also called glycerol) can be obtained from both plant and animal sources. Both are fine for this recipe.
I’d like to put this in my latte. Will it dissolve or is there a way to make it more dissolvable?
Thanks
The vanilla bean paste won’t dissolve completely because it has small vanilla seeds and is a bit thick. It’ll mix in, but using vanilla syrup works better for lattes! https://simplybeyondherbs.com/vanilla-simple-syrup/
How long will it last, if only stored in a cool, dark dry place instead of the refrigerator? Thank you!
Hi Mandy, this homemade vanilla bean paste can last up to 3-6 months when stored in a cool, dark, and dry place.
What if I put the jars in refrigerator overnight? Should I store it in there or counter?
Hi Theresa,
You can store it in the fridge for longer shelf life, but it will be firmer and may need to be brought to room temperature before use. If you plan to use it quickly, storing it on the counter in a cool, dark place is fine.
Do you use the whole bean including the outer skin when you cut in pieces
Hi Robert,
as you can see in one the images above, I cut the whole beans, including the outer skin and caviar, into small pieces and place them in a high powered food processor.
Vladka
I enjoy reading your posts along with your recipes. I love herbs and weeds. You are thorough in explaining use of herbs in handmade products and I appreciate that. I’ve never used red clover in my facial cream or my medicinal salves. I have a big jar of EVOO and dried red clover infusing in my herb closet as I speak. Thank you for your good information. Consider me a fan.
Thank you so much! 🌸 Red clover is such a great choice, and your infusion sounds wonderful. I’d love to hear how your salves and creams turn out!
Saying this with kindness, but your macro data is incorrect. Food grade glycerin is not calorie free. 1/2 cup (roughly 120 mL) contains about 680 calories & 160g carbs. It’s sugar free, but that’s about it. Many glycerin product do not list the macro data because they market it as cosmetic grade as well, meaning they can bypass including it.
Hi Chelsea,
I really appreciate you taking the time to clarify this. I’ll make sure to adjust the information. Vladka
What would you think of using the same vanilla beans that have been in vodka for extract? I was thinking of taking some out, letting them dry a bit, then blending them to use for paste…
That’s actually a great idea and yes, it works very well.
Vanilla beans that have been used for extract still have plenty of flavor left, especially if they’ve just been sitting in vodka and not fully exhausted yet.
I really love this and want to try to make some, but I am unsure about the glycerin. I am searching for some that is non-soy and non-palm based. I found some that is coconut based, but am not sure if it is food grade, even though that is my search. Do you have any suggestions?
Thank you very much.
Aurora
Hi Aurora, I completely understand wanting to avoid soy and palm sources.
When choosing glycerin for recipes, I would look for one that clearly states food-grade, USP grade, or FCC grade on the label. Coconut-derived glycerin is absolutely an option, and several brands specifically market it as palm-free and soy-free.
For homemade vanilla paste, purity matters more than the source alone.