Joined: May 05, 2009
Posts: 221
Location: Mountains - Yep, high altitude!
Birthday: Sep 01
Posted:
Sun Nov 08, 2009 10:18 am
I was wondering what alcohol content I should shoot for when selecting commercially prepared vanilla? I usually use Wilton, but saw a large bottle in Sam's that was 33% alcohol. That seemed like a lot. My Wal-Mart just took out all of the McCormick extracts and are using all Great Value. I wonder if that is just as good. The GV clear vanilla is 22% alcohol. I wasn't sure if alcohol contents varied between clear and dark vanilla either. Any thoughts?
playingwithsugar Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6197
Location: To All of You and your families, near and far.
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Posted:
Sun Nov 08, 2009 11:07 am
Sorry, but I can't help you on the clear vanilla extract part of the question. I do not use anything imitation in my baking or cooking.
I found that unless the vanilla extract is made by a company that specializes in spices/flavorings, it usually leaves much to chance. For instance, a couple of years ago, I bought a bottle of vanilla extract at one of those club stores. When I got it home and looked at it under the light over the stove, I was extremely disappointed with it, as it was actually so lacking in vanilla that you could see through the bottle - it was almost all water and alcohol. I bought a small bottle of Watkins' double-strength and added that to it, to make it more useable. I make my own vanilla extract now, using the Barefoot Contessa's recipe.
As far as alcohol content, what you have there is a bit lower than the norm. Most brands of vanilla extract I have read the labels of have an alcohol content of 35% or better. In fact, lemon extract can go as high as 80% alcohol, which makes it desireable for painting on cakes.
Theresa
emlashlee Frequent Member
Joined: May 05, 2009
Posts: 221
Location: Mountains - Yep, high altitude!
Birthday: Sep 01
Posted:
Sun Nov 08, 2009 1:14 pm
playingwithsugar wrote:
I make my own vanilla extract now, using the Barefoot Contessa's recipe.
Theresa
You got me curious, Theresa. I searched for that recipe and found it here: http://www.foodnetwork.com/rec.....ndex.html. Is this the same one you use? And you use vodka, not bourbon? I'd heard of people using both and wondered which was best. Also, I've never bought a bottle of vodka in my life. What kind should I get? I'm so excited to make this. I think it will be hard waiting the month it has to sit.
Oh, and if you don't use clear vanilla, how do you get your icing to be white? I'd love to know.
Thanks!
playingwithsugar Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6197
Location: To All of You and your families, near and far.
Birthday: Nov 20
Posted:
Sun Nov 08, 2009 2:20 pm
I can't get the link you posted to work, probably because the system has abbreviated it. That sometimes happens to me.
I do use the Ina Garten recipe that has 12 vanilla beans and 1 bottle of vodka.
My icing is never pure white, but very close. I make a pasteurized SMBC which is slightly off-white, because of the butter content.
Theresa
emlashlee Frequent Member
Joined: May 05, 2009
Posts: 221
Location: Mountains - Yep, high altitude!
Birthday: Sep 01
Posted:
Sun Nov 08, 2009 4:42 pm
Yep - that's the recipe I found. That makes sense about the SMBC too. I've also noticed that there are so many shades of "white" on cakes...and all great! Thanks for the help, Theresa!
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