Vanilla Vs French Vanilla

Baking By kello Updated 22 Jul 2011 , 2:13pm by imagenthatnj

kello Posted 21 Jul 2011 , 3:33pm
post #1 of 9

Is there a real difference? If so, what is the difference between the two? I have a request for "French vanilla"
I have seen it in ice cream as well.....French seems more yellowish.

8 replies
vgray Posted 21 Jul 2011 , 3:39pm
post #2 of 9

To me, the french vanilla has a bolder vanilla taste.

Chasey Posted 21 Jul 2011 , 3:44pm
post #3 of 9

I agree. My taste buds LOVE French Vanilla and I agree it's a more intense Vanilla taste. I use Davinci French Vanilla coffe syrup in my all butter buttercream recipe and it's divine.

On the other hand, my mother (who hates eggs) says that French Vanilla (as in ice cream) is too "eggy" for her.

Guess it depends on who is tasting it! icon_biggrin.gif

P.S. Duncan Hines makes a French Vanilla cake mix. Is your customer thinking along those lines?

Chasey Posted 21 Jul 2011 , 3:48pm
post #4 of 9

Out of curiosity for an "official" difference, I googled and found this from wikipedia:

The term French vanilla is often used to designate preparations that have a strong vanilla aroma, and contain vanilla grains. The name originates from the French style of making ice cream custard base with vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former or current French dependencies noted for their exports may in fact be a part of the flavoring, though it may often be coincidental. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor.[19] Syrup labeled as French vanilla may include custard, caramel or butterscotch flavors in addition to vanilla.

Well there ya go! My mom is right, apparently it IS eggy! icon_lol.gif I knew the reason I was loving that coffee syrup is because it gives a more complex vanilla taste with a hint of caramel!

SweetSuzieQ Posted 21 Jul 2011 , 3:49pm
post #5 of 9

I know in ice cream, french vanilla is custard based ice cream where vanilla is not however, not sure how that would translate to a cake. I would probably go with a richer cake recipe (maybe one with yolks vs. whole egg) and, a stronger vanilla flavor.

vgray Posted 21 Jul 2011 , 3:52pm
post #6 of 9

McCormick makes a French Vanilla extract. I just replace it for vanilla extract in my recipe when someone wants a French Vanilla cake.

kello Posted 22 Jul 2011 , 1:47pm
post #7 of 9

Thank you all. That would explain the more yellow tint to French vanilla.
Chasey - may I ask were you get Davinci French Vanilla coffee syrup? It sounds wonderful. As well as trying a French vanilla extract. YUM!

Chasey Posted 22 Jul 2011 , 2:05pm
post #8 of 9

I bought my wine sized glass bottle for less than $10 at TJ Maxx. Oh I how I wish I had bought 2 while they there! It's been ages and they haven't gotten them again.

Here is an Amazon link to what the label looks like:

http://www.amazon.com/dp/B000UI6U10/?tag=cakecentral-20

imagenthatnj Posted 22 Jul 2011 , 2:13pm
post #9 of 9

Not sure if it has to do with your request at all, but Toba Garrett has a French vanilla buttercream. And it is regular vanilla added to it. It's what Chasey said before, it also refers to a preparation, made with a custard.

http://cakecentral.com/cake-decorating-ftopict-19577-.html

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