Substituting With Vanilla Bean Paste

Baking By AllyMoston Updated 24 Jul 2012 , 7:19am by Bubba-licious

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AllyMoston Posted 16 Jun 2012 , 4:22am
post #1 of 4

I have a recipe that calls for seeds scraped from one vanilla bean and 2 teaspoons pure vanilla extract. I got vanilla bean paste which I have never used. How would I substitute the paste in this recipe...substitute it for the vanilla bean or the extract or both and how much????

3 replies
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scp1127 Posted 16 Jun 2012 , 9:47am
post #2 of 4

I think the bottle has the exact ratio, but you should do as you always do. If you usually follow the recipe, stay with the ratios. But if you like vanilla, you can do as much as you want.

There are a few plusses to vbp. First, it si a syrup, so it doesn't add the liquid to the batter. Second, because of the lower alcohol content, more can be used.

I am very heavy-handed. At least 1 tbsp goes in a cake calling for 1 tsp. I also add homemade extract or an alcohol.

I just looked up the Nielson Massey product description. It says use 1:1, so use the same, but more is good.

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blissfulbaker Posted 16 Jun 2012 , 12:04pm
post #3 of 4

I substitute it all the time. So much easier to use than scrapping beans.

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Bubba-licious Posted 24 Jul 2012 , 7:19am
post #4 of 4

I substitute paste for bean all the time too. The ratio with the one I use is 1:1 so 1 tsp of paste is equivilent to one scraped bean. I find the flavour more intense rather than doing just extract but I am another one that LOVES vanilla & I will generally always use more than the recipe calls for.

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