Hi all, I just started baking for the first time about six weeks ago after watching cupcake wars 
and recently did a decorators workshop which gave me confidence and I really enjoyed it. My prob is that have tried a few 100% vanilla essence but have found a weird aftertaste, I have tried vanilla bean paste but its very expensive. I am making my first order on Monday for a local cafe on a trial basis but am really not happy with the vanilla essence. Which vanilla essence do you use ( am in the UK) thanks and take care x
Hi, I use the Neilson-Massey brand. You can get it from Sainsburys etc and is about £5-£6 but is quite a big bottle.
How much vanilla extract are you using? I tend to use half a teaspoon per batch of 14-16 cupcakes. and another half in the frosting. If your recipe is asking for more, then that might be the problem, not the variety you're using. 
I'm in the UK, I make my own. I buy my beans off eBay, I can link you if it's something you're interested in. I buy a 1l bottle of Smirnoff (or similar quality brand) and add a few beans to it, let it sit for a few months and it's the best vanilla essence you'll ever try
It also works out cheaper too. You can have a litre of vanilla essence for about £20 when you make it yourself. 118ml of Nielsen Massey is £6 so that'd be £50 for a litre.
If you have some iffy vanilla extract, stick a cut-up vanilla bean into each bottle. It will greatly improve the quality in about a week. I used to buy bulk vanilla extract and do this upgrade.
Then I switched to using light Jamaican rum to extract beans myself. I just chop the beans into 4 pieces, cover with rum, and let it sit over the warmest place on top of my oven. After a month or so you have excellent extract, and the beans can be used in cooking custard.
If you have some iffy vanilla extract, stick a cut-up vanilla bean into each bottle. It will greatly improve the quality in about a week. I used to buy bulk vanilla extract and do this upgrade.
Then I switched to using light Jamaican rum to extract beans myself. I just chop the beans into 4 pieces, cover with rum, and let it sit over the warmest place on top of my oven. After a month or so you have excellent extract, and the beans can be used in cooking custard.
Approximately what proportion of rum to beans do you use? Thanks!
I made a full fifth (750mL) bottle once using 40 vanilla beans. But I like my vanilla STRONG.
I'm from the US but I'm currently visiting family in the UK. In the US Neilsen Massey is very popular and a very nice brand of vanilla. I found it at Tesco the other day. The price was very comparable to what I see in the US. This is what I would use.
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