Vanilla Bean?

Baking By nastassia Updated 4 Oct 2010 , 10:25pm by All4Show

nastassia Posted 3 Oct 2010 , 3:01am
post #1 of 11

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!

TIA icon_smile.gificon_smile.gif

10 replies
Rose_N_Crantz Posted 3 Oct 2010 , 3:14am
post #2 of 11

Yep, it's gonna be grainy. You can see the little specks in vanilla bean ice cream.

imagenthatnj Posted 3 Oct 2010 , 3:28am
post #3 of 11

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.

KimmyKakes4Me Posted 3 Oct 2010 , 3:47am
post #4 of 11

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.

imagenthatnj Posted 3 Oct 2010 , 4:00am
post #5 of 11

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.

nastassia Posted 3 Oct 2010 , 4:31am
post #6 of 11

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 icon_smile.gif

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?

AnnieCahill Posted 3 Oct 2010 , 10:18am
post #7 of 11

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!

imagenthatnj Posted 3 Oct 2010 , 1:41pm
post #8 of 11

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.

scp1127 Posted 4 Oct 2010 , 7:13am
post #9 of 11

Since I found vanilla bean paste, I use it exclusively.

LisaPeps Posted 4 Oct 2010 , 7:45am
post #10 of 11

Ron Ben Isreal using actual vanilla bean in his buttercream... if he does it, it must be right!! ^_^

All4Show Posted 4 Oct 2010 , 10:25pm
post #11 of 11

Wow! The edges and sides of those cakes are amazing.

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