For many bakers, the joy of creating recipes from scratch is finding the best ingredients and including them in treats made for friends and loved ones. Recently, a new form of vanilla has taken the baking world by storm, and for good reason. Vanilla bean paste is a viscous, sweet ingredient that combines the best qualities of pure vanilla extract and vanilla pods. Chefs and home bakers alike have come to love the convenience of vanilla bean paste over scraping whole vanilla beans when flavoring cakes, cookies, ice creams and many other dishes. We introduced our Madagascar Bourbon Pure Vanilla Bean Paste over 30 years ago and since then, it has become one of our customers’ favorite products.
Don’t get us wrong – pure vanilla extract still deserves a prominent spot in every baker’s pantry due to the rich, complex flavor it holds, as well its flavor-enhancing properties. However, there are some essential differences between vanilla extract and paste that every baker should learn so you can get the most out of every dessert you whip up. Whether you’ve never heard of vanilla paste or even if you’ve baked with it a few times, we are here to help break down the key differences so you can become a vanilla guru, just like us!
Our pure vanilla extracts are crafted from hand-selected, high-quality vanilla beans grown all around the world. We use a proprietary process to protect all the flavors, combining cane alcohol and vanilla beans in a slow, cold extraction process that preserves all of the complex flavor compounds found in the vanilla beans. As a result, our vanilla extracts have a rich, full-bodied flavor that complements a wide variety of dishes, savory and sweet alike.
As with wine, chocolate and coffee, the vanilla from each country we source from has its own distinctive flavor profile and characteristics due to the different climates, soils, curing methods and species of vanilla used. For instance, vanilla from Madagascar has a creamy, sweet flavor. Mexican vanilla is known for its creamy and sweet notes, along with a hint of spice. Tahitian vanilla has fruity and flowery attributes. No matter which origin you choose, this liquid form of vanilla makes it easy to measure and add the classic flavor and aroma of vanilla to cakes, cookies, cocktails, smoothies, ice creams and more.
Our vanilla bean pastes are made using our high-quality vanilla extracts but include real vanilla seeds as well as a natural thickener to change the consistency. It is best to use vanilla bean paste when you really want vanilla to be the star of the recipe. Craving those creamy vanilla bean specks? Use vanilla bean paste. This bit of visual flair adds a level of elegance and gourmet feel to classic treats like crème brûlée, pastry cream, or French vanilla ice cream. Whole vanilla beans can also be used to create this effect, but they require more preparation time and can be more expensive. If you are looking to add the gourmet appearance of vanilla bean seeds to your desserts without adding time and expense to your bake, vanilla bean paste is just what you’re looking for.
After learning more about vanilla bean paste and vanilla extract, you may be asking yourself – is vanilla bean paste better than vanilla extract? The short answer is that it depends on what recipe you’re baking. Both our Pure Vanilla Extract and Pure Vanilla Paste use the same high-quality vanilla beans, but they have slightly different applications thanks to the differences in consistency and the addition of vanilla bean specks in the paste. Because of that, they have both earned a spot in many bakers’ spice drawers so that no matter the dessert, the perfect vanilla is always on hand. Here are some of our favorite uses for each product.
Our vanilla bean pastes are made using our high-quality vanilla extracts but include real vanilla seeds as well as a natural thickener to change the consistency. It is best to use vanilla bean paste when you really want vanilla to be the star of the recipe. Craving those creamy vanilla bean specks? Use vanilla bean paste. This bit of visual flair adds a level of elegance and gourmet feel to classic treats like crème brûlée, pastry cream, or French vanilla ice cream. Whole vanilla beans can also be used to create this effect, but they require more preparation time and can be more expensive. If you are looking to add the gourmet appearance of vanilla bean seeds to your desserts without adding time and expense to your bake, vanilla bean paste is just what you’re looking for.
Yes, you can absolutely substitute vanilla extract for vanilla bean paste. Keep in mind that vanilla bean paste is slightly thicker than vanilla extract and could cause a very minor change in the texture of the frosting, batter or beverage you are making. Vanilla bean paste is a perfect substitute for extract if you are looking for a creamier vanilla with visually appealing bean specks and the classic vanilla flavor all wrapped into one. If your recipe calls for paste but you only have extract on hand (or vice versa), you can substitute an equal amount of extract for the paste. For example, 1 tablespoon vanilla extract can be substituted for 1 tablespoon vanilla bean paste.
Pro tip: If a recipe calls for one whole vanilla bean pod OR 1 tablespoon vanilla powder, you can use the same 1:1 ratio and substitute either with 1 tablespoon pure vanilla bean paste.
Let us know what you are whipping up next using vanilla extract or vanilla bean paste by sharing on social media with the hashtag #NielsenMasseyInspires.
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