Ok...does anyone have a good vanilla bean buttercream recipe? First off....HOW do I use vanilla bean? lol I bought it, and used it ONCE, I scraped out the inside to make a filling for fruit tarts, but it came out grainy...its a good thing what I was using had to be cooked, so it soon dissolved, but if I make it into a buttercream icing, how do I use it? and does it really make such a big difference than using extract? the stuff is expensive!
Yep, it's gonna be grainy. You can see the little specks in vanilla bean ice cream.
Here's another thread from today:
I make my own vanilla extract by using the vanilla beans sliced down the middle (the long way) in a bottle of vodka. Keep it for a few months, and you have vanilla extract.
I also keep on adding the outside (after I scrape the seeds and use them) to the bottle.
The point of using real vanilla is to see the specks and add to the gourmetness. I use a concentrated paste that I get from Europe, and it's so jammed with seeds, you can actually feel them crush when you bite the frosting. Doesn't get any better than that.
Yes, I also buy a Madagascar vanilla paste at a gourmet store and I love the speckles. I guess you have to like the specks and even maybe the "graininess". That's how I like my raspberry puree too, with seeds.
I remember someone here used it a lot in her cakes. You could actually see the specks of the seeds on her buttercream.
ok. Well I wouldn't mind specks, but there were big ones, I think its just b/c I prob scraped a bit of the outside too? must've.
Can't wait to try it
thanks everyone! oh and do u guys have a good vanilla cupcake recipe? like one besides the WASC? or should I just try that with vanilla only? w/o the almond?
Just use the WASC and replace the almond for vanilla. You can use either the vanilla bean paste from Nielsen Massey or get a bean. Yes you will have specks-it will kind of look like pepper. It's tasty!
I love Alyssa Huntsman Vanilla Buttermilk cake from her Sky HIgh Irresistible Triple-Layer Cakes; I use it on cupcakes a lot and everybody loves it. I don't use anything else anymore.
This blog used both the vanilla and the chocolate one.
Since I found vanilla bean paste, I use it exclusively.
Ron Ben Isreal using actual vanilla bean in his buttercream... if he does it, it must be right!! ^_^
Wow! The edges and sides of those cakes are amazing.