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Vanilla brand? - Page 2

post #16 of 32
I use only Mexican Vanilla. I have family that goes south of the border all the time so they get it for me. Very reasonable cost when you get it directly from Mexico. Around $10 for a quart!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #17 of 32
Quote:
Originally Posted by doramoreno62

I use only Mexican Vanilla. I have family that goes south of the border all the time so they get it for me. Very reasonable cost when you get it directly from Mexico. Around $10 for a quart!



Ooh now THAT would be nice!
post #18 of 32
I ONLY use pure vanilla...Nielsen-Massey Pure Vanilla Extract...or the vanilla paste mmmm delicious icon_smile.gif
post #19 of 32
I only use clear vanilla when a pure white frosting is necessesary. Otherwise I use either Wilton Madagascar vanilla (with the Michael's 40% off coupon) or Watkins or Penzy's.
FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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post #20 of 32
I exclusively use Neilson Massey Vanilla Bean Paste. The best deal is on amazon.com in the 36 oz bottle. I am two months into making my own vanilla extract, so I still have a few months before I can use it.
post #21 of 32
Quote:
Originally Posted by scp1127

I exclusively use Neilson Massey Vanilla Bean Paste. The best deal is on amazon.com in the 36 oz bottle. I am two months into making my own vanilla extract, so I still have a few months before I can use it.



I've been wanting to try the bean paste...do you use it just like fluid vanilla extract? When using scraped vanilla beans, I'm never sure how much to use unless a recipe specifically specifies it.

I tried making my own vanilla, but it turned out kind of bitter. I used Tahitian beans--maybe I should have gone with Madagascar.
post #22 of 32
Sangriacupcake, I taste my batter when I am experimenting with a recipe. I personally am heavy handed in my use of vbp and all vanillas. It does not evaporate like extract, although I still add it after cooking like extract. I think it is sweeter than extract because it doesn't have the bitterness of the extract, so sometimes I cut the sugar in a recipe by just a tablespoon.

Maybe someone else can help you on the ratios of extract to vbp. I am not near my kitchen, but I know the equivalent is written on the bottle.

There is a significant difference in the baked good when you use vbp. It is definitely worth the money. It is the exact amount of money per tsp compared to my homemade extract using 16 beans and 2 c of Grey Goose vodka. I was buying a 4 oz bottle of vbp for $10.00 until someone on CC shared about the bigger bottle. That was when I found it on amazon. It is 32 oz for $47.88 free shipping.
post #23 of 32
Quote:
Originally Posted by scp1127

Sangriacupcake, I taste my batter when I am experimenting with a recipe. I personally am heavy handed in my use of vbp and all vanillas. It does not evaporate like extract, although I still add it after cooking like extract. I think it is sweeter than extract because it doesn't have the bitterness of the extract, so sometimes I cut the sugar in a recipe by just a tablespoon.

Maybe someone else can help you on the ratios of extract to vbp. I am not near my kitchen, but I know the equivalent is written on the bottle.

There is a significant difference in the baked good when you use vbp. It is definitely worth the money. It is the exact amount of money per tsp compared to my homemade extract using 16 beans and 2 c of Grey Goose vodka. I was buying a 4 oz bottle of vbp for $10.00 until someone on CC shared about the bigger bottle. That was when I found it on amazon. It is 32 oz for $47.88 free shipping.



Thanks! It does sound like a good bargain when you put it that way. icon_smile.gif
post #24 of 32
Thread Starter 
Thanks everyone! I started using the clear for nice 'white' cake. But it's much nicer to have a great tasting cake. My mom gets hers from the Amish owned store close to her.
post #25 of 32
This is taken from the Nielssen-Massey website:

Pure Vanilla Bean Paste
Information from Nielsen-Massey Vanillas, Inc.

Vanilla Bean Paste is pure vanilla with natural vanilla bean seeds in a unique, convenient, paste form that adds a gourmet appearance to any recipe. It matches vanilla extract in flavor, strength, and usage.

There is no trick to using vanilla bean paste as an alternative to extract or whole beans. Measure for measure, it is the same. One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract. Use vanilla bean paste's thicker viscosity in icing, frostings, puddings, custards, ice cream, sauces like creme anglaise and sabayon. Vanilla bean paste is also ideal for savory sauces as well.
We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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post #26 of 32
Quote:
Originally Posted by Kitagrl

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....


It is Tone's, it all I use, because I too add it to almost everything and the price is right. After reading all these posts though I'm intrigued about making my own extract....guess it's time for me to do a little research!
"I wanted to buy a candle holder, but the store didn't have one. So I got a cake." Mitch Hedberg
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"I wanted to buy a candle holder, but the store didn't have one. So I got a cake." Mitch Hedberg
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post #27 of 32
I too use Tones from Sams. It's like 6 or 7.00 bucks for a good size bottle.
post #28 of 32
I use Molena brand. Tastes perfectly fine to me.

KimAZ
I competed on Ultimate Cake Off- Monster Jam!
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I competed on Ultimate Cake Off- Monster Jam!
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post #29 of 32
I use the homemade only. If I'm doing white frosting I just add a little lavendar color gel and it makes it white.
"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 #30 of 32
Quote:
Originally Posted by scp1127

Sangriacupcake, I taste my batter when I am experimenting with a recipe. I personally am heavy handed in my use of vbp and all vanillas. It does not evaporate like extract, although I still add it after cooking like extract. I think it is sweeter than extract because it doesn't have the bitterness of the extract, so sometimes I cut the sugar in a recipe by just a tablespoon.

Maybe someone else can help you on the ratios of extract to vbp. I am not near my kitchen, but I know the equivalent is written on the bottle.

There is a significant difference in the baked good when you use vbp. It is definitely worth the money. It is the exact amount of money per tsp compared to my homemade extract using 16 beans and 2 c of Grey Goose vodka. I was buying a 4 oz bottle of vbp for $10.00 until someone on CC shared about the bigger bottle. That was when I found it on amazon. It is 32 oz for $47.88 free shipping.



I am a Nielson-Massey fanatic - they are the only extracts I use, including the vbp. I was paying about $11/4oz bottle - until I finally got set up with a local gourmet wholesale distributer....

32 oz jug of vbp is...........................................................................

$23. thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif

I giggled like a crazy woman all the way home the 1st bottle I picked up. Man, I love my business license sometimes. If you are in business I highly suggest going direct to the Neilson Massey website and find a distributer near you. icon_biggrin.gif
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