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Vanilla brand?

post #1 of 32
Thread Starter 
What brand(s) vanilla have you found to be the best? Also is it clear, pure, imitation? I've been using Wilton clear. I would like to use something with more flavor.
Thanks
post #2 of 32
I only use real vanilla...the clear is imitation and tastes awful, I think. I love Sonoma Syrup Co. pure vanilla extract. It's amazing and yes it is expensive but I keep my eye open in the gourmet section of Marsall's and TJMaxx and often find a deal on it. Well worth it.
Life is unpredictable so let's eat dessert first!
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Life is unpredictable so let's eat dessert first!
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post #3 of 32
I use the Lorann butter vanilla emulsion. I LOVE using emulsions.
post #4 of 32
I use Ronald Reginald Melipone Mexican Vanilla - and it's delicious. It makes a huge difference in anything I'm making - people always ask what my secret ingredient is in cookies, cakes, cheesecake, even whipped cream. And all it is is the vanilla....It's not clear, but I will take a slightly tinted amazing frosting over a blah pure white frosting any day. icon_biggrin.gif
post #5 of 32
I never, ever use clear imitation vanilla. I'd much rather have a touch of color in my cakes and icings than end up with that fake taste...however, I suppose some brides insist on pure white. I've been using Penzey's because the taste is heavenly, but Watkins is good, too.
post #6 of 32
I only use Neilssen-Massey Madagascar Bourbon Vanilla. It's brown, not clear (clear = fake) and tastes awesome!
Jennifer
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Jennifer
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post #7 of 32
I make my own, there's nothing better, takes a while till it's done, but if you start off with a large amount, it lasts seemingly forever. There are loads of recipes out there. I make vanilla, orange, lemon and Hazelnut extract, plus vanilla and cinnamon sugar. I don't make cinnamon extract, cause if, I'd omly need it xmas time, and it's easier to use the spice then
regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
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regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
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post #8 of 32
I make my own- simple and saves $$.
"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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post #9 of 32
I just use the pure vanilla from Sam's, Tones I think it is.... I dump it in everything I make so it goes fast!

I'm working on making my own right now though too. Those of you who make your own...do you strain the beans out before using, or not? Mine already looks full of beans and little vanilla bean debris....
post #10 of 32
nope, I don't strain the vanilla, just pour. If the bottle gets a bit empty I top it up. I always have 2 bottles going, so it's ok to top one up and use the other. Every once in a while, i just add another bean, but honestly, it really is better then whatever you buy
regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
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regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
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post #11 of 32
Quote:
Originally Posted by Ursula40

nope, I don't strain the vanilla, just pour. If the bottle gets a bit empty I top it up. I always have 2 bottles going, so it's ok to top one up and use the other. Every once in a while, i just add another bean, but honestly, it really is better then whatever you buy



So doesn't your buttercream get little flecks of vanilla beans in it? Or maybe you do not cut your beans? I cut mine, so my vanilla is already FULL of "debris" haha.
post #12 of 32
Neilssen-Massey Madagascar Bourbon Vanilla. Nothing tastes better. In fact, I'm planning on going to Madagascar and am planning on getting some vanilla while I'm there. Some people like Tahitian vanilla or Mexican vanilla. I still prefer the Madagascar version.
Life is like a box of chocolates. You never know what you're gonna get!
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Life is like a box of chocolates. You never know what you're gonna get!
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post #13 of 32
I just split the beans, don't cut them into pieces, what are a couple of flecks, as long as it is natural
regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
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regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
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post #14 of 32
I've been using vanilla bean paste. It seems to add more depth to the flavor. I've also made my own vanilla, and I like the little flecks of vanilla added to the cake or icing. I think it adds a note of character.
post #15 of 32
Yeah I split mine...okay. I don't mind the flecks in cake or icing under fondant, but I wouldn't want to ice a white buttercream wedding cake in "vanilla bean icing" haha.

Do you guys keep a clear vanilla on hand for white buttercream iced cakes?
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