I am really interested in using a vanilla bean in a cake batter instead of using extract. I'm just curious if it works and how much should I use I don't want to over power it.
Welcome Whidbeywifey -
Yes, i use fresh VB's alot.
Love the smell and flavour in cakes.
I split and scrape a whole VB and stir into a few drops of Vanilla Ess...then add to my cake - that being for an 8 inch...or that same ammount of batter for 2 dozen cupcakes.
Also add it into my BC about a minute before i have finished mixing...gives that little fleck appearance...as well as flavour.
I have started using vanilla bean paste and it is such a taste improvement. I am still experimenting with the substitution amounts, but it is easy to just do it by taste.