Sylvia Weinstock's IMBC recipe (which I am about to try) calls for 6 TBSP. of clear vanilla.
Is there such as thing as clear vanilla extract that's real or is it all the imitation stuff. I think the imitation tastes nasty and I can't imagine using so much of it.
If there is a "real" one, where do I find it? Thanks.
I use clear vanilla for my buttercream, and its found at most grocery stores and all cake supply shops. Regular vanilla would turn buttercream brown, thats why the recipe requires clear. I hope this helps, good luck!
It's all fake, and by the way it's chemically similar to coumadin, so really should be avoided. If you need pure white icing, use almond extract.
It's all fake, and by the way it's chemically similar to coumadin, so really should be avoided. If you need pure white icing, use almond extract.
I thought so. But I kept thinking, this is the "famous" IMBC Sylvia Weinstock recipe. How could she be using the nasty imitation vanilla flavoring in her icing? And 6 TABLESPOONS of it??????
I don't get it. And people are RAVING over this recipe?
I tasted one of her cakes about two weeks ago (maybe three) and the hosts paid over $1,000 for it. It wasn't that great. My husband said that my cakes tasted better than that one. (Bless his heart). I wasn't too impressed with the taste either. However the gumpaste figure that was on top of the cake made to look like the communion boy in his baseball outfit was quite impressive. I'm sure a good portion of the tab for that cake went to that decoration.
It's all fake, and by the way it's chemically similar to coumadin, so really should be avoided. If you need pure white icing, use almond extract.
if it posed a health hazard, I doubt it would be on the market. and in the two tastings done by Cook's Illustrated, the tasters couldn't differentiate between the real and imitation stuff. ALL (including imitation stuff bought at a drug store) were good enough to make the "recommended" list.
http://www.cooksillustrated.com/images/document/tasting/ND03_vanillaextracts.pdf (requires membership)
Clear Vanilla Extract.... back on topic here....
Wilton has a clear vanilla extract and is available (in my area) at WalMart and the local Craft stores that sell Wilton Cake products. It costs about $3.00 here in MD (2 something) and is a very small bottle but is worth it for pure white frostings 
Good luck in finding it locally and if you can't you can always try eBay, if needed I have a few people on my favorites list there that sell nothing but Wilton products . Also it can be ordered from the Wilton website directly. I'm not sure if CC sells it but I always check CC before I go elsewhere for products I can't get in my area 
It's all fake, and by the way it's chemically similar to coumadin, so really should be avoided. If you need pure white icing, use almond extract.
if it posed a health hazard, I doubt it would be on the market. and in the two tastings done by Cook's Illustrated, the tasters couldn't differentiate between the real and imitation stuff. ALL (including imitation stuff bought at a drug store) were good enough to make the "recommended" list.
http://www.cooksillustrated.com/images/document/tasting/ND03_vanillaextracts.pdf (requires membership)
Okay, first clear vanilla isn't vanilla and it tastes awful compared to the real stuff. Secondly, many ingredients, like vegetable shortening aren't good for you, and pose specific threats to various subsections of the population. The coumarin in fake vanilla is one of them
Coumarin has its uses. A derivative called dicumarol is used as an anticoagulant (blood thinner). Under the trade name warfarin it's used to poison rats by causing internal bleeding. The 1983 article in FDA Consumer I'm getting this from says "there has been no indication that coumarin itself produces this blood-thinning effect in humans." I'm not so sure. Another FDA Consumer article about the dangers of herbal tea told of a young woman who drank large amounts of a home-brew tea containing coumarin and suffered abnormal menstrual bleeding. So yes, I'd say toxic. On the plus side, it's very reasonably priced. You can get a quart for only a few bucks.
If you want to put a chemical similar to rat poison in you cake or icing, have at it, but I for one wouldn't. Is it present in large enough doses to harm 99 % of the population,no, but if one persons granny has a stroke because of your icing, her family is going to own your house.
I tell people it is impossible to get icing made from quality ingredients pure white. If they want crisco and fake vanilla, they need to go elsewhere.
I normally use real vanilla in my BC and yes, it's not bright white but it's still white. I also use 1/2 butter and that keeps it from being really bright as well. I'm not worried unless it's for a bride that wants bright white for her wedding. I'm more worried about taste than having shocking white.
I do have a big bottle of clear vanilla and I'll use it for white weddings...but I mostly use it for fusing gumpaste/fondant.
Usually the ONLY vanilla that contains coumarin is from Mexico and is NOT allowed in the U.S. legally. Check the label - it will say something to the effect of "Coumarin Free". And an FYI - some of the dark mexican vanilla has it also.
The imitation vanillas are good enough to pass muster from Cooks Illustrated, and my customers LOVE my icing, so I don't fret about.
Do what works for you and don't try to belittle others for what they choose to use! 
Actually since NAFTA, the US does allow Vanilla to be imported from Mexico, although it specifically does ban coumarin. Mexico, however, does not have a law that requires the coumarin to be lisited, and reliable sources will tell you that 90% or more of all vanilla products from Mexico have Coumarin in them. Does your bottle of fake vanilla say product of USA ? Many CCers shop at Walmart, which specifically recommends to its suppliers to import cheaper foreign made goods rather than pay US premiums.
My best advice, as a professional, is to stay away from fake vanilla. I personally buy a european double vanilla. It yields the richest flavor, and I'm certain it did not come from Mexico. You can achieve a nearly perfect white icing with a touch of violet food color in a butter/vanilla icing.
So what do you think of this vanilla?? It is clear. The bottle says "pure Vanilla"
http://danncyrooster.tripod.com/id15.html
I have a "friend" that uses this vanilla and wondering if I would know from the bottle if it is okay to use.
Thanks
Vanilla cannot be clear. It is most likely vanillan which is made from wood chips. Probably not dangerous, but I'd ask to see a copy of the label to look for origin and/or the "coumadin free" indicator.
I did do some reasearch on the interent and found that it is not okay. Looks like I will be going out and getting my "friend" some good amber colored vanilla!
I am a little bummed as this is the first "clear vanilla" that I have been able to stand the taste of.
Thanks
Yeah I can't understand a half cup of any flavoring in a recipe unless it's a very large recipe
Like the one I use for work where it's 5# shortening 10# powdered sugar then a half cup of whatever flavorings and 2 cups of liquid of your choice. (adaptation of winbecklers recipe)
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