{"id":10056,"date":"2020-01-16T06:43:00","date_gmt":"2020-01-16T12:43:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2008\/03\/why-you-should-buy-vanilla-bean-paste-3\/"},"modified":"2022-03-24T12:22:03","modified_gmt":"2022-03-24T17:22:03","slug":"why-you-should-buy-vanilla-bean-paste","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/why-you-should-buy-vanilla-bean-paste\/","title":{"rendered":"All About Vanilla Bean Paste"},"content":{"rendered":"\n

Vanilla bean paste will make all of your vanilla desserts even better!<\/strong> Learn what it is, how it’s different from vanilla extract, why and where you should buy it, and how to use it.<\/p>\n\n\n\n

\"vanilla<\/figure><\/div>\n\n\n\n\n\n

What is It?<\/h2>\n\n\n\n

Vanilla bean paste is a thick syrup made using vanilla bean pod seeds and vanilla extract.<\/p>\n\n\n\n

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Not only will it make your desserts look pretty (see the vanilla flecks in the frosting photo below), but it will also give them an intense vanilla flavor – think of vanilla bean ice cream compared to plain vanilla ice cream.<\/p>\n\n\n\n

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While I would never drink vanilla extract straight up, I have been known to lick my fingers if they get some paste on them. It’s still a bit strong – not to mention expensive – to pour on your pancakes, for example.<\/p>\n\n\n\n

Differences From Vanilla Extract<\/h2>\n\n\n\n

Vanilla extract is made from soaking vanilla bean pods in alcohol. The alcohol takes on the vanilla flavor, but it doesn’t have any of the beans nor any thickness.<\/p>\n\n\n\n

The paste is made using an entirely different process that suspends ground vanilla beans in a viscous solution of sugar, water, vanilla extract, and a thickener.<\/p>\n\n\n\n

How To Use It<\/h2>\n\n\n\n
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Use vanilla bean paste as a 1:1 substitution for vanilla extract<\/strong> in any recipe.<\/p>\n\n\n\n

Because it is more expensive than vanilla extract, I save it for recipes where it really shines. It is amazing<\/em> when used instead of extract in my vanilla frosting<\/a> and I love using it in creme brulee<\/a> and panna cotta<\/a>. It is also fabulous in cream pie<\/a>!<\/p>\n\n\n\n

Why Use It<\/h2>\n\n\n\n

You certainly could use an actual vanilla bean instead of the paste in any recipe. But, doing that is far more work<\/strong> – you’ll need to steep the liquid in your recipe with the bean and then scrape out the seeds. And, using a bean is even more pricey<\/strong>.<\/p>\n\n\n\n

If you are using a recipe that calls for a bean, substitute one tablespoon of the paste for every bean<\/strong> the recipe calls for. Add it with the wet ingredients as you would any extract.<\/p>\n\n\n\n

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Vanilla beans from FITNCLEAN Spices [paid link]<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

Where To Buy It<\/h2>\n\n\n\n

Vanilla bean paste is sold at specialty cooking stores. I’ve seen it at Williams-Sonoma<\/a>. You can also buy a variety of different vanilla bean paste brands on Amazon [paid link]<\/a>. The one that I typically use is Nielsen-Massey.<\/p>\n\n\n\n

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Many of you commented that Trader Joe’s sells cheap vanilla bean paste. I had heard that it had been discontinued. However, recently someone left a comment that they saw it in the store again. Leave a comment if you see it in the store!<\/p>\n\n\n\n

Related Recipes<\/h2>\n\n\n\n