As you restock your pantry and tools this week we'll be looking at a lot of pantry and baking staples. Here's a good question from Anne on one of our favorite baking staples: vanilla.
I'm just curious if y'all have ever used/posted/heard of "vanilla powder." It's a substitute for vanilla extract and was highly recommended in a Cook's Illustrated article. I'm in need of some new vanilla soon and have been thinking about getting some of the powder, but wanted to see if you guys had weighed in on it ever.
Anne, we haven't discussed vanilla powder yet, but this is a great time. Vanilla powders and pastes are usually made from ground vanilla beans, but you need to be careful when buying them because the powders often have been mixed with powdered sugar as a sweetener for coffee or a topping for a cake. If you are buying vanilla to use just for baking, then you should make sure you get pure vanilla powder or paste. Some of these powders are also synthetic extracts, so just be careful what you buy.
The benefit to using a pure vanilla bean paste is that when you mix it directly into a batter or a cookie dough you get the straight vanilla flavor without it being diluted in the alcohol of a vanilla extract. These pastes are powerful and often expensive as well.
I do not personally use vanilla powder or paste on a regular basis, and at this point I haven't entirely substituted one of those for my normal vanilla extract. So I'll let the readers weigh in: do you use vanilla extract or powder, and would you substitute one of these entirely for vanilla extract?
Here's one popular brand of vanilla that comes in all these forms:
• Nielsen-Massey Vanillas
Related: Sources: Vanilla Beans in Bulk
(Images: King Arthur Flour)
I have been using the Nielsen-Massey Vanilla Bean Paste for Years, and I'm hopeless in love with it. It is more expensive than most vanilla extracts, but far cheaper than whole pods. And the paste is PACKED with vanilla seeds, giving the illusion that you used the real thing.
view Ms. Button's profile
ICK, that powder (I have that exact one) is virtually tasteless. Stick to the real stuff...pure vanilla extract (or paste, or bean). I have given the powder the old college try, don't get me wrong..but it just doesn't flavor much (at all). But like they said above, probably good for a cake topping or something.
view missmarie's profile
I use the paste pictured, and I LOVE it. As Ms. Button said, it is packed with seeds, and has such a wonderful vanilla flavor that I've been known to lick the measuring spoon after I've used it. It is expensive, though, so I wouldn't recommend using it for everything that needs vanilla, just when it will add something extra (and particularly when you can see the vanilla seeds in the finished product.)
view IzzyIzzy's profile
I have to admit, I had never actually heard of Vanilla Powder! I think I'd be interested to at least give it a try based on what I read here.
view Cakespy's profile
I've used it when recipes called for cocoa but I wanted vanilla instead...like vanilla cake instead of chocolate. Sometimes I divide batter up and make a marble with chocolate and vanilla.
view djheathermarie's profile
Oh no, had I known my question would be verbatim I'd have worded it more eloquently! Below is what I read in CI:
COOK's ILLUSTRATED (December, 2003): "Vanilla powder is an alcohol-free product that is simply vanilla extract dried and mixed with a cornstarch base. Our tasters were unanimous in their preference for the yellow cake made with vanilla powder. "Clean, pure vanilla flavor," wrote one taster, while another said "BIG VANILLA." If you bake cookies and cakes galore, where the flavor of vanilla is front and center, the vanilla powder is an excellent option."
Thanks for all the responses. : )
view Squirrely's profile
I've used all forms of vanilla and for most things, I prefer vanilla extra or the vanilla paste. The paste is great because you can sub it tsp for tsp for extract, you get the lovely seeds in there and there's no boozy aftertaste. But, it is more expensive, so I don't use it all the time. I have some beans which I save for special dishes.
I like the powder for mixes - I made Xmas gifts of vanilla bean pancake mixes last year and I wanted them to be really vanilla-y, so I put a tsp of the vanilla powder into the mix, then stuck a whole vanilla bean into the bag before closing it up. They just had to take out the bean and make it. Worked out great!
The powder is also perfect for things like making your own instant oatmeal packets - cheaper than boxed kind, and doesn't have all the artificial gunk in it. You can customize your flavors however you like. My boys love the vanilla powder, some non-dairy creamer (might work with milk powder too, haven't tried that yet) and some dried fruit, resulting in flavors like "blueberries and cream."
For everyday baking, I would stick with the extract, or the paste if you want to see the seeds. The powder is great for mixes and other dry applications, but I don't see any reason to use it in place of extract on a daily basis.
view digigirl's profile
I use real beans or make my own extract with real vanilla beans and pure vodka (no other flavourings). You can buy amazing quality vanilla beans for less money from say buying 2-3 in a store. I just purchases 24 beans from 4 different countries from Amadeus on line. The very BEST vanilla beans ever and GREAT customer service. I do not work for them - I just bought it for my baking and dessert making.
view Anusha73's profile
I use the vanilla paste above but can't rec it fully. I love the flecks and it does have a mild flavor on its own but I don't think it works by itself. I always boost it with extract, also above.
I still buy both, although expensive, because together you get a wonderful appearance and the closest flavor to whole vanilla beans I've found.
view JudiAU's profile