If you want to take your baking from basic to bakery-level, there’s one secret ingredient you need but probably don’t have in your pantry: vanilla bean paste. This spice aisle powerhouse delivers deep vanilla flavor and those gorgeous little black specks that make desserts look oh-so-fancy. It’s a must-have for anyone who takes their sweets seriously (raises hand).
A recent Instagram post from expert baker and cookbook author Erin Jeanne McDowell explains why she made the switch. “It disperses like extract but you get those little vanilla bean flecks, [and] you get that boost of flavor,” she says. “Vanilla beans are expensive. They are hard to keep well…[and even though] I utilized them in a lot of different ways…you can't beat this. It's shelf-stable, I’m using it more than extract—I’m pretty much exclusively using it at this point."
If you only have a bottle of vanilla extract in your cabinet, this is your sign to level up your baking game this spring. We did a deep dive into this pro-approved ingredient (and talked to some pastry pros themselves) to find out everything you need to know about vanilla bean paste.
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What Is Vanilla Bean Paste?
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Vanilla bean paste is a thick, syrupy mixture made from concentrated vanilla extract and real vanilla bean seeds. Think of it as the best of both worlds: you get the bold flavor of vanilla extract and the visual appeal of real vanilla beans without the hassle (and mess) of splitting and scraping vanilla bean pods.
Rochelle Cooper, pastry chef of The Duck & The Peach, La Collina and The Wells in Washington, D.C., explains its uniqueness: "Vanilla paste…utilizes the whole bean. Pastry chefs use this for large recipes in order to incorporate the flavor of the whole bean without splitting and scraping a bunch of vanilla beans and to avoid the step of straining out the beans and discarding,” she explains. "I scrape beans for recipes where I want the little black specks to be seen and the flavor to be prominently vanilla. I save up the [scraped] beans and dry them to make vanilla powder, which I use in [whipped] cream and vanilla ice cream. Vanilla paste is a great alternative in these instances!"
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While vanilla extract is a liquid made by soaking vanilla beans in alcohol, vanilla bean paste is thick, syrupy, and packed with real vanilla bean seeds (this also makes it more expensive). The paste provides a more intense, rounded vanilla flavor while also giving desserts those beautiful specks that make them look ultra-gourmet and fancified.
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Where Can You Buy Vanilla Bean Paste?
Depending on your location, finding vanilla bean paste in a regular grocery store can be a challenge, but that’s where a simple online search comes to the rescue. I searched a few grocery stores and came up empty-handed until I spotted Taylor & Colledge Organic Vanilla Bean Paste at my local Jewel-Osco in Chicago. And when I was at a Fresh Market location near me I happened upon two additional brands: Simply Organic and Nielsen-Massey.
Trader Joe’s also carries their Bourbon Vanilla Bean Paste, but in true TJ's fashion, it can be hit-or-miss in terms of availability. And honestly? Redditors (and this writer) agree that the TJ's version is just OK. It has a goopy, gel-like texture where the seeds fall to the bottom, making it more difficult to measure and mix evenly.
Some commenters on McDowell’s post say they’ve had luck finding paste at their local T.J.Maxx, Marshalls and HomeGoods stores. “I bought paste on a whim after years of giving it the side eye. (It was cheap at Home Goods!?). And...I do love it! I feel like I owe it an apology for misjudging it all these years,” says one fan.
If you can’t find vanilla bean paste locally, Amazon and specialty baking shops (or maybe your local Fresh Market) carry high-quality options, like Nielsen-Massey, which is a favorite among professionals (and McDowell).
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Vanilla bean paste isn’t cheap, but it’s also not as expensive as buying whole vanilla beans. The tube I found at the grocery store was $8.99 for a 1.7-ounce tube and the Trader Joe’s jar is a mere $4.99.
At my local Fresh Market, the 4 oz. jar of Nielsen-Massey vanilla bean paste is regularly $24.99 (it was on sale for $19.99) and the 2 oz. Simply Organic option is regularly $8.99 (it was on sale for $6.99). The lesson there? If you're in the market for vanilla bean paste, keep an eye out in case you might be able to snag something on sale. The 32-ounce Nielsen-Massey bottle that McDowell uses is about $100 on Amazon and the 4-ounce jar is around $19, but if you’re a serious baker, it might be worth the investment.
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How to Use Vanilla Bean Paste
Vanilla bean paste is incredibly versatile. It works especially well in recipes where vanilla flavor is the star. One commenter on McDowell’s post says they prefer the flavor of paste over extract: “I especially prefer it in things that aren’t cooked (frosting, yogurt, etc) because I don’t always love the boozy taste of extract.”
As for measuring, McDowell says, “I used to use less, but honestly now I just sub it 1:1 (or like my bestie says…measure vanilla with your ❤️!).” Keep in mind that because vanilla paste is liquid, you won’t want to use it for dry mixes of any kind.
Bobbie Lloyd, CEO and chief baking officer at Magnolia Bakery, also has some tips for using vanilla paste: "Vanilla extract helps to enhance the overall flavor, much like adding salt to a dish. We want a well-balanced vanilla flavor throughout the cake. Vanilla bean paste is thicker and leaves specks of vanilla bean throughout the cake batter. I prefer to use vanilla bean paste in a buttercream and not the cake batter."
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How to Store Vanilla Bean Paste
Vanilla bean paste should be stored in a cool, dark place at room temperature. Some bakers recommend refrigerating it, but that really comes down to how fast you plan to use it. There’s no harm in sticking it in the fridge for that extra assurance that your liquid gold won’t go bad.
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