Cake Central › Cake Forums › Cake Talk › Recipes › Substituting with vanilla bean paste
New Posts  All Forums:Forum Nav:

Substituting with vanilla bean paste

post #1 of 4
6/15/12 at 9:22pm
Thread Starter 
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????
Reply
Reply
post #2 of 4
6/16/12 at 2:47am
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.
Reply
Reply
post #3 of 4
6/16/12 at 5:04am
I substitute it all the time. So much easier to use than scrapping beans.
Reply
Reply
post #4 of 4
7/24/12 at 12:19am
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.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Substituting with vanilla bean paste