What is the difference among the vanilla extract and the powdered vanilla?
When I'm making a certain recipe if it required vanilla extract, is it ok to replace it with powder, and what is the proportion among them?
I am intending to use powdered vanilla in a buttercream recipe from Martha Stewart's recipes, is it recommended to substitute?
I imagine you are asking about a vanilla powder such as this one from Nielsen-Massey marketed by King Arthur Flour which is vanilla and maltrodextrin, or this one this one, marketed through Amazon claims to be stronger than vanilla extract, and to consist of "vanilla bean extractives [sic], evaporated cane juice, silica, cellulose."
If these are typical products, most of what is in the bottle is filler—and the rest is vanilla flavoring. Both of these particular products indicate that their flavoring is natural, although it almost certainly is created by making vanilla extract, then evaporating the solvent, much as instant coffee is made.
Of course, most of what is in a bottle regular vanilla is alcohol, water, or sugar depending on the specific brand. Only a bit is actual flavorants from vanilla beans.
So the real issues become:
I cannot answer the first question—hopefully someone else can provide insight there, but it will probably vary by brand or specific product.
The second property opens up new opportunities for the powders:
In most typical applications, you should be able to use one of the powdered vanillas. However, I cannot tell you the ratio of substitution—hopefully your specific product has guidance on its packaging.
The one place I would not try it is a delicate icing (in the case of the second product) as some of the fillers may give it a gritty texture.
There are different products sold as "vanilla powder". What I have seen is pure synthetic vanillin crystals, without maltodextrine or other stuff in it.
Generally, I would recommend using the extract if available. It is always made from the real plant, and the alcohol dissolves many different flavor compounds from the plant. Even if the powder is a dried extract from the real plant, it may have less flavor than the extract, if it uses less powerful solvents than alcohol, or if some of the dissolved flavors happen to be removed in the process of drying. But you also have the risk of getting synthetic vanillin, which is only one of the compounds which give the plant its aroma. Used on its own, it is rather harsh and one-dimensional. The extract always tastes better than synthetic vanillin.
I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe. Often times I forget the Vanilla or don't have any. What am I losing in general in a recipe without any Vanilla Extract? Then in this recipe 1 cup yogurt, 1 banana, 4-6 cups milk, 1 peach, 1 teaspoon vanilla extract what does the Vanilla add or subtract?
This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if I am correct in thinking that "vanilla essence" is the same as "vanilla flavouring"? My question is - in baking where colour is not an issue, how do I substitute one for the other? For example in a recipe that asked for 1tsp of extract, how much essence would I use in it's place?
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee... something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3 cups vegetable oil, 1 1/2 cups buttermilk, 3 eggs, 1 1/2 cups freshly brewed hot coffee, 1 tablespoon pure vanilla extract Slowly combine the flour, sugar, baking soda, salt and cocoa powder
I am extremely bad at getting the seeds out of my vanilla beans. So I started putting the "used" beans (which still have at least 1/3 of their seeds) in a small jar with some vodka, and using the liquid as "neverending vanilla extract". There are recipes for vanilla extract out there, but they assume that one would put an exact amount of vanilla beans and vodka together once, then wait, so they give a single ratio. I can't meet this ratio always, but I want to know what the acceptable range is. So: what is the lower bound of vanilla per ml of vodka so that below that bound, the extract
My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake. The ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water The directions: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... anything wrong with either the recipe / instructions or suggest what I have did wrong.
I would like to start using Vanilla bean paste in some of my recipes. I usually use Madagascar Bourbon Vanilla extract and wondered if the measurement was the same i.e. 1 teaspoon vanilla extract = 1 teaspoon vanilla bean paste. I thought I heard somewhere that the paste is a lot stronger. Would appreciate any feedback.
I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call for the addition of meringue powder. Other icing recipes that I've found online seem to be split as to the use of meringue powder. I've made many buttercreams in the past and have never used it before, and haven't been aware of any specific shortcomings. What is it that meringue powder does to the icing? I've heard that it will cause the icing to "crust". How is this advantageous, and what am I missing
Today I made creme brulee, which I'm not very familiar with but have done once or twice. The consistancy was fine, aswell as the caramelized sugar, but it had a very low taste of vanilla, even though I used 4x the amount specified in the recipe. (I used 2 whole vanilla beans for 2 cups). I cut, scraped and put everything in cream/sugar, heated to about 80-90c (almost a boil), mixed with the yellow of the egg(yolk?) and cooked it in a pan half-full of water. Is there anything I can do to facilitate more vanilla flavor? Is it somehow volatile and doesn't survive.. cooking? Maybe I should