Hi, I need a french vanilla cake recipe! I'm thinking I could do a white cake and sub some of the liquid with french vanilla coffee creamer and also add a box of french vanilla pudding. However, I would like to use a moister white cake recipe, like one with whole eggs not just whites. My normal white cake recipe uses only whites. Help! Thanks!
i think if you added too much creamer AND pudding you might run into a too much sugar prob so just be careful. but my absolute favorite cake i make is a strawberry box mix and add french vanilla pudding and 2T vanilla. just replace with strawberry box with a moist white or yellow mix and i bet that would work?
Betty Crocker makes a French Vanilla mix. I add the french vanilla pudding in addition to the extender recipe. Very moist & delicious.
I use BC french vanilla and replace 1/2 the liquid for FV coffee creamer and the other 1/2 with whole milk and add an extra egg.
try the White Almond Sour Cream cake recipe with 6 whole eggs instead of 8 whites and sub french vanilla flavoring for for the almond (and the regular vanilla if you like). I've seen french vanilla flavoring by McCormick in the baking aisle of my grocery store (with the extracts).
These are good ideas guys!! I like to try and find a scratch recipe first before I do a doctored mix. But I haven't had any luck so far 
The last couple of doctored mixes I did turned out great so I think I will go that route. This bride wants french vanilla cake with raspberry filling. Any suggestions about what icing to use? Toba has a french vanilla buttercream recipe. Has anyone tried it yet?
No I haven't tried Toba's. I have use the FV coffee creamer in my regular BC icing instead of water or milk to thin and it was great!!
Yes, I have tried toba's french vanilla and it is really good. It has the smoothness and less sweet taste of meringue buttercreams without the "egg" taste (of which I don't care for). I'll be using the french vanilla icing again this week for a cake b/c a customer who tried the first cake I used it on liked it and requested it for her cake.
Yes, I have tried toba's french vanilla and it is really good. It has the smoothness and less sweet taste of meringue buttercreams without the "egg" taste (of which I don't care for). I'll be using the french vanilla icing again this week for a cake b/c a customer who tried the first cake I used it on liked it and requested it for her cake.
Well I'm definitely going to try it then! Is it as hard to make as it seems? THe whole custard part scares me a bit.
She calls it a custard, but I've always interpreted custard to have eggs...It was not hard to make. Its a little more involved than a traditional american buttercream but its not difficult at all.
Oh, this just occured to me. Despite the name "french vanilla" I'm not sure what the "french" part is in Toba's recipe b/c french vanilla usually refers to the addition of "custard" (egg yolks!). A recipe I tried this week that was very rich and delicious is egg yolk buttercream. (I know sounds gross, but it was really good) I'll warn you that it becomes very soft, has a yellow color, and needs to be refrigerated but its a very sophisticated tasting buttercream. Scroll about half way down to to see this recipe.
http://www.sweetcelebrations.us/Recipes/BUTTERCREAMS.htm
I don't know what your application is going to be but I would not decorate with this icing due to its very soft texture. I had used it under fondant so the yellow color didn't matter. I just thought I'd thow it out there.
Does Toba's hold up well for decorating? I think in the book she says its more like a whipped icing.
I do need icing for the outside of the cake as of right now. I'm not sure if she'll want fondant as of yet, she hasn't decided. I will keep this recipe in mind though. I will surely add it to my book of recipes.
Toba's is pretty soft. I didn't try to decorate with it. It was more stable than the egg yolk one, though. I think Toba's will stand up to basic decorations. It might be hard to use for roses. It keeps well in the freezer so you can try it out and practice with it in advance.
Thanks so much, you have been super helpful! You think if I add some meringue powder or gelatin to it, it will be more stable?
I guess if I use it for an actual wedding cake, I'll use it just for icing and use something else for decorations. Cool. Thanks again!
It does not need to be stabilized like whipped cream because it won't deflate, its just soft because its all butter. It gets very firm if you store the cake in the fridge so its not unstable in that regard. If you store the buttercream in the fridge you need to rewhip the icing to restore it to its fluffy consistency before using it. It might look curdled at first but it will return to its smooth consistency if you keep whipping it. The heat generated by friction from the beaters will soften it somewhat but was still pretty cool and firm, yet smooth when I did this. You could always decorate with another icing if this one is too soft. Good luck. It'll turn out great!
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