Vanilla Beans

Baking By whidbeywifey Updated 15 Aug 2010 , 7:55am by scp1127

whidbeywifey Posted 11 Aug 2010 , 11:54pm
post #1 of 3

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.

2 replies
Bluehue Posted 14 Aug 2010 , 2:40pm
post #2 of 3

Welcome Whidbeywifey - icon_smile.gif

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.

Bluehue icon_smile.gif

scp1127 Posted 15 Aug 2010 , 7:55am
post #3 of 3

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.

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