"pure" Vanilla Extract

Baking By bluejeannes Updated 23 Nov 2010 , 2:11pm by fruitsnack

 bluejeannes  Cake Central Cake Decorator Profile
bluejeannes Posted 21 Nov 2010 , 6:53pm
post #1 of 17

I have never used the pure kind of vanilla extract, just imitation (the cheaper stuff). I didn't really realize how much more flavor the pure stuff has, so my question is, when a recipe calls for, say, 1 tbsp of vanilla, how much of the pure vanilla do I use? (is it the same amount?)

16 replies
 Elcee  Cake Central Cake Decorator Profile
Elcee Posted 21 Nov 2010 , 7:25pm
post #2 of 17

Yes, same amount, unless it is double strength. Then use 1/2. If it is double strength, the bottle will be really clearly marked so there would be no doubt. icon_smile.gif

 AnnieCahill  Cake Central Cake Decorator Profile
AnnieCahill Posted 22 Nov 2010 , 11:31am
post #3 of 17

Yes it's definitely the same amount.

I use double strength vanilla but I still substitute the same amount in my IMBC. I love me some vanilla!

I like the Watkins brand the best-my local Wal Mart carries it.

 PokiNielsen  Cake Central Cake Decorator Profile
PokiNielsen Posted 22 Nov 2010 , 1:06pm
post #4 of 17

Definitely the same amount! Even double strength! I love vanilla, too! The real is more expensive, but worth it. It's the only thing I have used for years. I only use the imitation when I have to have something be snow white.

 yums  Cake Central Cake Decorator Profile
yums Posted 22 Nov 2010 , 1:59pm
post #5 of 17

You could make your own and greatly reduce the cost. It costs me about 30 cents an ounce to make.

 trishvanhoozer  Cake Central Cake Decorator Profile
trishvanhoozer Posted 22 Nov 2010 , 2:06pm
post #6 of 17

I also make my own. It is simple and I usually do it in a huge amount (like an entire large container of vodka) but I split it into small bottles so that they can continue to strengthen in flavor. When I have to buy it I go to Sam's. I also use ground vanilla bean powder or vanilla paste. I keep them on hand for emergencies. They never lose potency and I can travel with them well.

 mayatlan  Cake Central Cake Decorator Profile
mayatlan Posted 22 Nov 2010 , 2:41pm
post #7 of 17

Hi:

Could you please tell me how you use the vanilla paste?
Is the same as liquid? 1tsp = 1tsp

Thank you so much for your help

 trishvanhoozer  Cake Central Cake Decorator Profile
trishvanhoozer Posted 22 Nov 2010 , 3:28pm
post #8 of 17

You can use about half the amount of the paste than your usual extract.

 korean  Cake Central Cake Decorator Profile
korean Posted 22 Nov 2010 , 3:51pm
post #9 of 17

How to you make your own vanilla extract?

 bluejeannes  Cake Central Cake Decorator Profile
bluejeannes Posted 22 Nov 2010 , 7:08pm
post #10 of 17

thanks!
I think I'd like to try making my own extract as well. Where can you buy the vanilla beans?

 mcdonald  Cake Central Cake Decorator Profile
mcdonald Posted 22 Nov 2010 , 7:15pm
post #11 of 17

I make my own vanilla and wouldn't have it any other way... Love it....

 sweetheart6710  Cake Central Cake Decorator Profile
sweetheart6710 Posted 22 Nov 2010 , 7:31pm
post #12 of 17

I would like to know how to make my own vanilla too. I found madagascar vanilla at a supply store once, and it was 3 beans for $15.99! I was so shocked, I figured it would be cheaper to use liquid gold.. Where do you find beans, and how much vanilla does each bean make?

 fruitsnack  Cake Central Cake Decorator Profile
fruitsnack Posted 22 Nov 2010 , 7:40pm
post #13 of 17

I got my vanilla beans off ebay. Get the grade B ones - they are perfect!

 mayatlan  Cake Central Cake Decorator Profile
mayatlan Posted 23 Nov 2010 , 2:30am
post #14 of 17

Trishvanhoozer:

Thank you so much for your answer. Now I will be able to use the paste as well. thumbs_up.gif

 fruitsnack  Cake Central Cake Decorator Profile
fruitsnack Posted 23 Nov 2010 , 1:19pm
post #15 of 17

Here's a good page that describes in detail how to do it:

http://www.vanillareview.com/make-vanilla-extract/

 yums  Cake Central Cake Decorator Profile
yums Posted 23 Nov 2010 , 1:41pm
post #16 of 17

Thats not how I make it. I split the bean lengthwise and I don't age for 6 months- I start using after 2 if needed.

 fruitsnack  Cake Central Cake Decorator Profile
fruitsnack Posted 23 Nov 2010 , 2:11pm
post #17 of 17

Yeah, I think it says in there somewhere that you can start using it after 4 weeks, but it continues to mature for 6 months. I started using mine after about 6 or 8 weeks, and it was very good.

Quote by @%username% on %date%

%body%