When the choices include whole beans, vanilla bean paste or many types of vanilla extract, how do you know what's right for your recipe?
Bean, Paste or Extract: Are You Using the Right Kind of Vanilla for Your Recipe?
Updated on Aug. 21, 2019
Vanilla is one of those things I took for granted growing up. There was always a small bottle of vanilla extract in the pantry, and I learned the hard way that it smells much better than it tastes! Today, gourmet markets offer all kinds of vanilla products, from whole beans to vanilla bean paste. Some of these products cost a pretty penny, which begs the question: How do you know what kind of vanilla is best?
What Is Vanilla?
Your vanilla paste and extracts are made from vanilla beans. The bean itself grows on the vanilla orchid, a vine-like plant that wraps around tall trees. It’s a picky plant that only grows within 10 and 20 degrees of the equator. The sweet spot? Madagascar. Specialty brands like Nielsen-Massey also sell vanilla sourced from Mexico, Tahiti, Uganda and Indonesia.
Vanilla Beans
To infuse the purest, most intense vanilla flavor into your baked goods, go straight to the source and use a vanilla bean pod. It should be shiny and plump, and it’s best to store vanilla beans wrapped in aluminum foil to keep the light from spoiling the goods inside. You won’t want to keep these in the pantry for more than a few months; if it dries out, it will no longer contain the oils that make it so aromatic and flavorful.
When to use: If vanilla is the star of the show, it’s totally worth it to splurge on vanilla beans. Give it a try in vanilla bean cupcakes or a vanilla bean fizz.
How to use: Using a sharp paring knife, split the vanilla bean in half. Scrape out the seeds using the dull side of the knife and use them immediately. Don’t throw away the pod! You can simmer it in milk or cream, or store it in sugar to make vanilla sugar.
Conversion: One vanilla pod equals 3 teaspoons of vanilla extract or vanilla bean paste.
Vanilla Bean Paste
If you don’t have time to scrape vanilla beans, or you won’t use them before they dry out, vanilla bean paste is a great alternative. While it’s offered by only a few companies, including Nielsen-Massey and the Spice House, our Test Kitchen pros agree it’s worth the search. It’s made by blending concentrated vanilla extract and vanilla bean powder, creating a paste with a maple syrup-like consistency. You’ll find the paste contains flecks from the pod and has a more intense flavor than extract. Be sure to check the ingredients label before picking up vanilla bean paste, as some companies use sugar or corn syrup as a binder.
When to use: If you want to see black vanilla flecks in your baked goods but you don’t want to spend the money on whole vanilla beans, reach for the paste. Use it next time you make a vanilla bean angel food cake or vanilla ice cream.
How to use: Grab a clean teaspoon and dig it straight into the jar. Some of the paste will stick to the spoon, so use your fingers or a silicone spatula to make sure to capture every last bit.
Conversion: Every batch of vanilla paste varies in terms of concentration, so check on the side of the jar to find out how much to use. But, in general, you can use the equal amounts of paste as you would of vanilla extract.
Vanilla Extract
Vanilla extract is the most affordable type of vanilla. Some extracts are made from whole beans, while others are made from the pods after the specks are removed. The vanilla is macerated with alcohol and water, infusing its flavor into the liquid and stretching it to make it last longer.
When shopping for vanilla extract, look for the word “pure” on the label. The imitation stuff isn’t as flavorful, and it also has a weird aftertaste. Find out which vanilla extract to use in your recipe.
When to use: Most recipes that call for vanilla extract use it as a flavoring agent, but it’s not necessarily the dominant flavor. If you’re whipping up a batch of chocolate chip cookies, it’s probably okay to use extract.
How to use: Pour the extract out of the bottle into a clean teaspoon. Since the liquid is so thin, it shouldn’t stick to the measuring spoon.
Conversion: Each teaspoon of vanilla extract equals 1 teaspoon of vanilla bean paste or a 2-inch piece of vanilla bean.
Vanilla Recipes That Are Anything But Boring
Fruit TartIt's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts
Blueberry BreadThis blueberry bread recipe is a simple quick bread you'll look forward to making when fresh blueberries are in season.
Vanilla Bean FizzA homemade vanilla bean syrup from our home economists fabulously flavors Champagne. The bubbly beverage is ideal for holidays throughout the year.
Vanilla & Cinnamon-Kissed Apple LatkesLatkes are crispy fried pancakes, often made with potatoes. But this sweet version with apples, orange juice, cinnamon and vanilla falls in the dessert realm. —Candy McMenamin, Lexington, South Carolina
Vanilla CheesecakeTo me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. —Ellen Riley, Murfreesboro, Tennessee
Vanilla Citrus CiderMy mom used to make cider for the holidays, so I based my citrus-vanilla variation on her recipe. I think it hits the spot! The longer the cider simmers, the stronger the flavors will be.—Kristin Weglarz, Bremerton, Washington
Vanilla FrostingLight, sweet and perfectly airy, this easy homemade vanilla frosting recipe makes a delicious topping for cakes, cupcakes, desserts and sweet breads.
Vanilla Ice Cream RecipeOur vanilla ice cream recipe is perfect for those who have never made ice cream in their life, as well as ice cream aficionados looking for a go-to, tried-and-true recipe to keep in their back pocket.
Vanilla WafersThis easy recipe for vanilla wafers creates buttery cookies that are equally chewy and crispy. Our seven-ingredient recipe yields more than three dozen cookies in only 35 minutes.
Meringue CookiesThese sweet little swirls are light as can be. They're all you need after a big, special dinner. —Jenni Sharp, Milwaukee, Wisconsin
Hot Chocolate with MarshmallowsThis hot chocolate with marshmallows recipe isn't your average cup of hot cocoa. Melted marshmallows make this the fluffiest, frothiest, coziest cocoa you'll ever sip.
Vanilla CakeOur Test Kitchen created our best vanilla cake recipe yet. It's tender, moist and packed with rich vanilla flavor—a must for any special occasion.
Cream Puff DessertIndividual cream puffs are a lot of work, but this cream puff dessert delivers the same flavors and textures in a simpler format. Your guests will think you've gone all out!
Homemade Vanilla ExtractHomemade vanilla is fun to give in decorative bottles with attractive labels. Share it with special friends who like to cook or bake. —Becky Jo Smith, Kettle Falls, Washington
Frozen YogurtLooking for a sweet treat that is a bit better for you? Our Test Kitchen shows you how to make frozen yogurt with an ice cream maker right at home.
Vanilla CrescentsThese cookies are especially cozy at Christmastime, but are wonderful all year long. Try them dipped into hot tea or coffee.—Cara McDonald, Winter Park, Colorado
Angel Food CakeThis top-rated angel food cake recipe is a light and airy dessert everyone loves. It's heavenly served with berries or other fresh fruit and a dollop of homemade whipped cream.
Berries with Vanilla CustardWhat a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
Vanilla Bean CupcakesMy son loves these vanilla bean cupcakes! Flecks of vanilla bean in the moist, tender cupcakes give them special-occasion status. —Alysha Braun, St. Catharines, Ontario
Almond-Vanilla Yogurt ParfaitsI’m a night-shift nurse. When I get home, I make a crunchy parfait with yogurt for a protein boost before heading off to a good day’s sleep. —Meredith Brazinski, Neptune, New Jersey
Elegant White Chocolate MousseThis Elegant White Chocolate Mousse is the ideal decadent finish to a lighter summer dinner. It is buttery and sweet, with strong notes of vanilla and a silky smooth texture, making it nearly impossible to put down. It’s also a busy cook’s dream recipe, as it comes together quickly and with only a handful of ingredients, all for a deliciously impressive result.
Fudge-Filled Vanilla CakeFor my husband’s birthday cake, I used white chocolate pudding mix as part of the cake’s topping. Guests rated this fluffy cake excellent. —Linnea Ledgister, Wausau, Wisconsin
Coffee CreamerThis homemade coffee creamer recipe turns four ingredients into a delightfully vanilla-forward creamer for coffee. Don't worry if you're not into vanilla flavors; you can customize the creamer with any flavors you crave!
