Vanilla Bean Paste

Baking By Mamabakes3 Updated 20 Oct 2014 , 8:18pm by cakebaby2

Mamabakes3 Posted 5 Mar 2014 , 9:48pm
post #1 of 22

AI'm looking for opinions regarding vanilla bean paste in cake recipes. I want to get away from using cheap artificial vanilla extracts and go to something more potent. Have you used it? How do you use it? Is it worth the price? What brands do you recommend? Thanks! :)

21 replies
drea88 Posted 6 Mar 2014 , 7:43pm
post #2 of 22

AI have some Nielsen-Massey Madagascar bourbon vanilla bean paste that I use in frosting. You can buy it on amazon. I have used it in other recipes when I was out of vanilla extract. 1T vanilla bean paste = 1T vanilla extract =1 vanilla bean.

musicmommy1 Posted 6 Mar 2014 , 8:09pm
post #3 of 22

AI use the same conversion as Drea88. I buy my vanilla beans through Vanilla Products USA. You can order through their site or, if you search Amazon, they sell there too and give free shipping. They are a fabulous quality, much cheaper than grocery store beans and fast shipping. Seriously, don't even both with grocery store beans! They are generally dry and costly. With my last batch of beans, I even made homemade vanilla extract. It is wonderful and easy to make!! No more store bought extract here. HTH :grin:

Mamabakes3 Posted 8 Mar 2014 , 9:22pm
post #4 of 22

AThanks for the info! :)

kkmcmahan Posted 8 Mar 2014 , 10:12pm
post #5 of 22

You can also buy the Nielsen-Massey Madagascar bourbon vanilla bean paste and vanilla beans at Sur La Table stores.  They also usually have wonderful cocoa powders.  Worth the visit.

Mamabakes3 Posted 8 Mar 2014 , 10:15pm
post #6 of 22

ANever heard of that store. I'm in NW Illinois.

anavillatoro1 Posted 8 Mar 2014 , 10:29pm
post #7 of 22

AWilliam sonoma have a really good one

kkmcmahan Posted 9 Mar 2014 , 11:56am
post #8 of 22

Sorry mamabakes3, looks like those stores are only around the Chicago area in Illinois.  You can get them online as mentioned above. is a good place.

AZCouture Posted 9 Mar 2014 , 11:13pm
post #9 of 22

AIf you want really good paste, skip that Niellsen Massey stuff, and head to www.vanillaproducts.usa Pick up some beans while you're there, and start brewing your own extract. You'll never buy extract again, nor spend the money on that other paste, which just has some seeds thrown in for effect. The paste at VPUSA is pure ground pods. No filler or sweeteners.

Mamabakes3 Posted 10 Mar 2014 , 5:56pm
post #10 of 22

AAwesome! That sounds like a job for Hubby.;)

AAtKT Posted 18 Oct 2014 , 1:55pm
post #12 of 22

I know that they did used to have paste... I bookmarked that particular page... I just checked and my bookmark no longer works... I am going to call them on Monday and see what's up and if they still carry it...

Cevamal Posted 18 Oct 2014 , 5:36pm
post #13 of 22

LMK, thanks!


I'm thinking of ordering a bunch and making my own. 

AZCouture Posted 18 Oct 2014 , 6:29pm
post #14 of 22

AThey carried it last time I checked but I guess not anymore. DAMN!

AAtKT Posted 20 Oct 2014 , 1:09pm
post #15 of 22



I checked with them and did some googling... they also have an E-Bay site where they sell it... I emailed them and due to some changes on their website, they only have the paste currently available from their E-Bay store... 


Here is the current link to that page:


Hope that helps some people...

Narie Posted 20 Oct 2014 , 2:39pm
post #16 of 22

I have used vanilla bean paste for a number of years.  I started off buying the small bottles which was definitely on the pricey side.  Now I buy the 32 oz. bottle from Amazon.


To me it is worth the extra money, and the little brown specks assure people in the 'know' that you used the good stuff.

jennicake Posted 20 Oct 2014 , 5:56pm
post #17 of 22

I so badly want this but they wont ship it to Canada :cry:


Anyone had any luck making vanilla bean paste?  

IAmPamCakes Posted 20 Oct 2014 , 6:29pm
post #19 of 22

AAccording to one of my books about vanilla, 2 pods per 8 ounces of liquor should be enough. I use more, for stronger flavor. Make sure you buy extract beans. Apparently, grade B is for extract. This thread reminded me that I need to order more beans...

cakebaby2 Posted 20 Oct 2014 , 8:18pm
post #22 of 22

So you are not a multinational conglomorate ? 

For the mum type elegantl HB

May an elderly Scottish granny give a little tip?

First buy your vanilla pods? 

This is the start of the process for the home baker with just a few  (50) recipients.


First the pods..typically about 25..30 are steeped in sugar...unless you need 3/4 for infusing now, in which case you steep the pods in slowly heating milk (cooled for later use

)Save the "wet pods" dry them out and keep in caster sugar.

Scrape pods of seeds, and use for batter OR scratch that... salted butter.. why salt your own?  Reserve pods to infuse sugar for a later date. The longer you infuse pods with natural cane sugar the better this stuff will last a long time.

What you have now after a 6 to 8 weeks or better months supersedes anything you can buy and is in no way profitable....but once in our lives I believe we should all taste "the way it should be "

The vanilla flavour is the way it should be.


On another note...its good to know even if you only have to "doctor" something to have an idea of the what the person should be tasting?.

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