I was wondering how many of you use vanilla beans in your butter cream. And if you do use the vanilla beans, do you still add in extracts/flavors to the butter cream (i.e. creme bouquet, almond, butter, vanilla)? And do you only use the vanilla bean when you're decorating cakes that will be dark colored or covered in fondant, or do you also use it in frostings that will be kept white? I would wonder if using it for cakes that will be decorated with white butter cream will still look ok with the black specs in it or if it's better to keep the butter cream pure white?
I was wondering how many of you use vanilla beans in your butter cream. And if you do use the vanilla beans, do you still add in extracts/flavors to the butter cream (i.e. creme bouquet, almond, butter, vanilla)? And do you only use the vanilla bean when you're decorating cakes that will be dark colored or covered in fondant, or do you also use it in frostings that will be kept white? I would wonder if using it for cakes that will be decorated with white butter cream will still look ok with the black specs in it or if it's better to keep the butter cream pure white?
for a decorated cake, i wouldn't use the beans. for something that wasn't decorated, not a problem, like maybe a buttercream cake with just a piped border or something to jazz it up.
I always use real vanilla bean in my buttercream - but I also always cover with fondant. I don't have visible specks though, I use 1 vanilla bean to 1 cup butter. It gives a fantastic taste, much better than extracts. And it does not overpower the cake at all.
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