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Vanilla Extract

post #1 of 15
Thread Starter 
I know I have seen this in here before but in some aspects I love change and to try new things there's always something better than the last

My go to vanilla extract is Nelson Massey Madagascar bourbon vanilla extract, and I die for their vanilla but do anyone else have a different go to vanilla one that they think is better!!!

I believe vanilla extract makes up 80% flavor in a cake!!

I wanna hear you all vanilla extract choices!!!
post #2 of 15
I will only use the N.M. Vanilla. Either their madagascar bourbon, or the vanilla bean paste (my favorite) depending on the recipe.
Plank.
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Plank.
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post #3 of 15
Thread Starter 
I've never use the vanilla bean paste hear great things about it though!! For what instances would u use it?!?
post #4 of 15

I make my own.  You can buy the beans in bulk and let them brew in vodka.

 

However, this is like scratch vs box baking.  People debate the need vs. cost and whether you save any money.

 

My experience is that it makes a great vanilla - very aromatic and a wonderful taste.  I personally think it rivals any of the purchased products.

post #5 of 15
I make my own vanilla extract, and buy vanilla paste. If I ever feel inclined to learn how to make my own paste, I would do that. It's all a quality control thing, for me.
post #6 of 15

Use paste just like extract, just be aware that you'll have the seeds in the final product (which I love!).

post #7 of 15
Vanilla paste is gorgeous in buttercream.
post #8 of 15
so bourbon vanilla..if I made it from scratch would that mean I soak it in bourbon rather than vodka?and where can I buy vanilla beans in bulk?
post #9 of 15
I buy them on ebay.
Plank.
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Plank.
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post #10 of 15
Bourbon vanilla is the kind of bean. Madagascar Bourbon is something it's commonly called. There is a history of the island blah blah blah. But I won't get into it here.
Beans are from all over the world, and they do taste different. Google buy vanilla beans, and you will have all kinds of places to choose from. There is so much more to vanilla than just beans & vodka. Different flavor profiles & uses. Different strengths. I have at least 5 different vanilla products around or different uses.
post #11 of 15
thanx iampamcakes! and brandisbaked!
post #12 of 15
You're welcome! icon_smile.gif
post #13 of 15

You can find a lot of good information and a recipe on how to make vanilla extract at www.vanillareview.com.  Here is the link to more info from that website.  http://www.vanillareview.com/vanilla-information/

Don't bite off more than you can chew.  One day you may not be able to swallow.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
(4 photos)
First Communion
(2 photos)
Baby Shower
(4 photos)
Reply
post #14 of 15

I have a gallon of Nielsen Royal Bourbon 2x but, sometimes I want a more powerful vanilla flavor w/o jeopardizing the consistency of the product with too much fluid. So what I did is:

 

(1) Bought high-grade bourbon beans from Ebay

(2) macerated the beans in food processor

(3) put the beans in a latch-top bottle or cork-top will do.

(4) poured the nielsen vanilla to nearly fill bottle. (sealed  bottle)

(5) placed the bottle in a 5 qt dutch oven filled with water to cover the bottle around half way.

(6) steeped the bottle to 180*f MAX!!! and maintained that temperature for 2-3 days. Depending on the ratio of beans to flavor. You will have anywhere from 4x-7x vanilla in a few days.

 

VERY, VERY LOW HEAT NEEDED FOR THIS. (ONLY HOT NOT BOILING WATER!!!)

 

Drain the vanilla off the beans, into a sterilized bottle, preferably a screw cap, (i used Jones NY soda bottles) and store in a cool, dark place. The flavor will only get stronger as time goes by. It has really stretched my vanilla and it tastes SUPERB!!!

post #15 of 15
I have 2 bottles on on go at the moment, one is vodka and the other one is bourbon (Jim Beam). The bourbon one is fantastic, much nicer than the vodka.
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