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

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

Here's another thread from today:

http://cakecentral.com/cake-decorating-ftopicp-6363879.html

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.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1262698

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.

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

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!! ^_^

http://www.facebook.com/photo.php?pid=7036515&id=111752518573&ref=fbx_album

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