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Homemade vanilla extract made it extra yummy - Page 3

post #31 of 121
Thread Starter 
Quote:
Originally Posted by LindaF144a

I was just pondering this subject in my head last night.

Did you use dark bottles? I read somewhere that you need to use dark,but I can't find them.



I used mason jars for mine and just stashed them in the back of the pantry. When I bottled them after the 6 months of patient waiting, I used dark bottles. I purchased my bottles online at Specialty Bottle. They shipped fast and they were perfect! I used some of my extract for gifts but kept 24oz all for me! Shipping is costly so I doubled my order in preparation for my next batch.

I used Smirnoff vodka with the red label.
post #32 of 121
Thread Starter 
Quote:
Originally Posted by ladybug614

Will it turn your white buttercream a different color?



It definitely made my buttercream off white, but for that flavor I will sacrifice the color! Plus, there is always White White if necessary icon_wink.gif
post #33 of 121
It sounds like it would be a great idea for me to start doing this!!! I am a "hobby baker" and am always looking for ways to save money on my cakes. I make a lot of cakes and give as birthday presents instead of purchasing presents. Maybe I should ask for vanilla beans and vodka for my birthday!!!!
post #34 of 121
Thread Starter 
Oh! And you can double extract your beans!!
Once your first batch is done, put the extract in a dark bottle. Then refill your extraction bottle with more vodka, using the same beans. And 6 months from now you will have even more extract!!
After your 2nd extraction, bury the beans and seeds into some sugar to make vanilla sugar. Yum, yum!
post #35 of 121
I have not started my extract yet (beans not here yet), but the group of recipes I am pulling from all say split the beans. The seeds will be so pretty in the baked goods. I only cook with vanilla beans and vanilla bean paste, so I wanted to keep the look in the finished product. I think I will only use the extract to enhance the beans in the recipes. I understand some needs for pure white icing, but all of my light icings have visible vanilla seeds.
post #36 of 121
Quote:
Originally Posted by scp1127

I have not started my extract yet (beans not here yet), but the group of recipes I am pulling from all say split the beans. The seeds will be so pretty in the baked goods. I only cook with vanilla beans and vanilla bean paste, so I wanted to keep the look in the finished product. I think I will only use the extract to enhance the beans in the recipes. I understand some needs for pure white icing, but all of my light icings have visible vanilla seeds.



If you shake the bottle before you pour it, you will get seeds in it.

Theresa icon_smile.gif
post #37 of 121
I just want to check before I attempt this.....do you slice the beans in half before putting them in the jar?...some recipes say to do this while others do not mention it
post #38 of 121
Here is another great site to order Vanilla Beans from and the shipping to Canada and the US is excellent!!Another question..Is the vanilla brown or clear??..I say this because any of the brown vanilla's turn my icing ecru and I don't want that.


www.vanillafoodcompany.ca

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

Reply
post #39 of 121
omg I made the one where ya put vanilla bean pods in with vodka for three months......when I let it sit....for about 12 months I got it out of the back of the cupboard and took a swig............ahhhhhhhhhhhhh barfarama hahaha yucky patooey.....never again....lol I thought it was gross
post #40 of 121
Quote:
Originally Posted by Kiddiekakes

!Another question..Is the vanilla brown or clear??..I say this because any of the brown vanilla's turn my icing ecru and I don't want that.



The beans are brown, so the extract will be brown, too.

Madgeowens - do you normally take swigs of your vanilla extract? LOL! Gotta love ya.

Theresa icon_smile.gif
post #41 of 121
Quote:
Originally Posted by madgeowens

omg I made the one where ya put vanilla bean pods in with vodka for three months......when I let it sit....for about 12 months I got it out of the back of the cupboard and took a swig............ahhhhhhhhhhhhh barfarama hahaha yucky patooey.....never again....lol I thought it was gross



icon_surprised.gif Oh no - i can imagine how quickly you spat that out - icon_cry.gif
I have never known anyone to do that before - and i am sure none of us will ever try it after your warning.

Bluehue
post #42 of 121
Thread Starter 
Quote:
Originally Posted by luts88

I just want to check before I attempt this.....do you slice the beans in half before putting them in the jar?...some recipes say to do this while others do not mention it



Slice your beans in half, then take the dull side of your knife blade and scrape the seeds from their pod. Put the seeds from both halves into the vodka. You can decide if you want to chop the pod or not. Some suggest that if you chop the pod it gives a better extract. I left mine split in half and tossed them into the vodka right after scraping the seeds.

This is the site that helped me decide I could make extract:

http://www.instructables.com/id/DIY-Vanilla-Extraction/

Let us know if you have more questions!
post #43 of 121
In this thread and in others I have seen vanilla sugar mentioned. It sounds great.
How do you use your vanilla sugar?
post #44 of 121
I don't know what made me take a swig lol, I thought hey its vodka, how bad can it be,,,,,omg petewy I switched to crown royal hahaha...I put my bean stalks(lol) in the sugar jar and just use it normally with anything.I love vanilla.........I love it in the cheese cake I make yummmy....I know I am a knucka head but Im colorful!!!!!!
post #45 of 121
Quote:
Originally Posted by crp7

How do you use your vanilla sugar?



I use it when I make cinnamon toast, cinnamon raisin bread, and bread pudding.

Theresa icon_smile.gif
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