Pure Vanilla Extract

Baking By h_rob Updated 7 Mar 2011 , 2:47pm by Cupcations

h_rob Posted 7 Mar 2011 , 12:21pm
post #1 of 5

I always use pure vanilla extract as it tastes much better. I want my icing though to remain white, how do I go about doing so when I want to use pure vanilla extract?

4 replies
niccicola Posted 7 Mar 2011 , 12:31pm
post #2 of 5

i make my own homemade organic vanilla and it is DARK brown. But, i don't think it makes a huge difference in the color of my icing. If anything, the fact that I use all butter, no shortening alters the color.

If it really really bothers you, find a pure extract that is clear. It will be more expensive because it has been filter to get rid of the impurities that make it dark. Or, you can get while food coloring. Wilton sells it. Not sure if anyone else does, though.

wiggler Posted 7 Mar 2011 , 12:32pm
post #3 of 5

If you use a tiny bit of violet food colouring in your icing it will be more white

Narie Posted 7 Mar 2011 , 1:37pm
post #4 of 5

Use a really tiny bit of violet otherwise you wind up with a soft lavender. BTDT

Cupcations Posted 7 Mar 2011 , 2:47pm
post #5 of 5

I never use vanilla extract for my butter cream since it has alcohol which I cant eat
I always use the powder vanilla in big quantities like 3 tablespoons or so per batch, & everyone loves the taste

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