Powdered vanilla?

6 years ago

Have some Ukrainian friends who, every so often, ask me to help look for certain food items (locally) that she used in their country but can't seem to find locally (DFW area). Last time it was celery root which is apparently a somewhat common item, just not in the half dozen grocery stores we checked (Whole Foods, Natural Grocers, etc.) One produce manager did say though that celery root was a seasonal item and while he ordered it on a somewhat regular basis, it was rare that he actually received it from his supplier.

This time, she's looking for powdered vanilla in the blond or colorless version for some type of holiday bread she's baking. Gave us a loaf of the bread using standard vanilla extract and quite honestly, I don't see that it could be improved much by using a colorless vanilla as its quite tasty as is.

After doing a bit of research since I'd never heard of the product, found more reviews and comments saying to use the real stuff (extract) rather than the colorless product since the latter seems to be mostly maltodextrin or other "carrier" with little to no actual vanilla bean in it. Interesting...

Do any of you bakers use powdered vanilla and if so, for what end product(s) and why powdered rather than the standard liquid extract? At this point, I'm just curious...

Featured Answer

Solsthumper

6 years ago

last modified: 6 years ago

Powdered Vanilla is still very popular these days; commercial vanilla powder lends a mild, vanilla flavor to baked goods, drinks and icings (which will keep white icing... white).

But, there are two types of powdered vanilla. One looks beige in color and is, well, fake, for lack of a better word. The other, is actually made from dehydrated vanilla beans which have been ground into a powder.

So if you're thinking of trying vanilla powder, opt for the latter. You can buy it, or make it yourself to save money.

Vanilla paste, however, has always been my primary choice in, pretty much anything vanilla is used for.

There is one caveat, your final product may show vanilla specks. Some people, like me, do not mind it at all.

Sol

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Comments (12)

foodonastump
6 years ago
Never heard of it. My German mom used Dr Oetker vanilla sugar in places where she doesn’t want to add liquid, say in whipped cream or sprinkled on cookies. But powder I’m not familiar with so sorry if this isn’t a helpful response;)

I’ve got vanilla paste, which I’m not sure where to use and it’s expensive so I don’t. Curious about that one, too.
TXSkeeter thanked foodonastump
plllog
6 years ago
Celery root shouldn't be rare! I'm surprised that your Whole Foods doesn't have it! .........oh, wait, Amazon are the new overlords. Try any store aimed at scratch cooks. I put it in stock, roast it, etc. it's delicious roasted (I do it cut up).

I've only seen colorless vanilla extract online on Amazon, and in one recipe, which didn't sound worth making. It's supposed to make your white cakes, and especially frosting, whiter. I don't know about the carrier. Maltodextrin might be good for no alcohol versions, but vanilla is dark. The clear stuff has artificial vanilla, Vanillin, which is chemically much the same, from what I've read in the past, but lab made.

I've never heard of vanilla powder before your post, but I googled around a bit. The powder is pure vanilla, which is good. Nielsen-Massey say, "Use in dry mixes, in liquid or color-sensitive products, as a flavoring for beverages, fresh fruit, and baked goods"

So it sounds like a better alternative to clear. Which, I think, is what you said. Apparently the powder, while it has some color, doesn't shade the goods the way regular extract does.

I don't care! I use vegetables for coloring, and let it be pastel. I use fresh for flavoring, or real extracts or liqueurs, rather than the chemical perfumes they sell.

Still, should I ever care that vanilla is making my frosting dingy (i last made white frosting last year, and it looked plenty white), I'm glad to know about vanilla powder. Thanks for posting!
TXSkeeter thanked plllog
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I use pure powdered vanilla (made from 100% ground vanilla beans) in some of my homemade "convenience" foods (make-ahead mixes). It gives pure vanilla flavor without any alcohol. I think one of the problems with some vanilla extract products (real or imitation) is that they can be too "boozy" tasting. As teetotalers, we don't particularly care for the alcohol taste. When you add vanilla paste you get pure vanilla flavor from vanilla beans without being diluted with alcohol, although there are some additional ingredients (Nielsen-Massey has sugar, water, vanilla extract, vanilla beans in it). It's very intense, expen$ive, but has it's place and use you might miss using vanilla extract. One tablespoon of paste = 1 vanilla bean OR 1 T. vanilla extract. My personal experience with homemade vanilla is that it works best as a stand-alone flavor (vanilla pudding, vanilla ice cream - things without a lot of other strong competing flavors) because it's not as intense as commercial vanilla. It can also have a "boozy" taste to it. In order to get really intense vanilla flavor from homemade vanilla, leave at least one of the beans long (I actually prefer leaving most of the beans long). You can pluck the bean out of the bottle and strip ("milk") the luscious dark liquid out of the bean by pressing it between your thumb and index finger and pulling the liquid out of the bean. Pop the long vanilla bean back into the bottle and use it like this many more times - although the intensity diminishes each time you strip the liquid out of it. -Grainlady
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plllog
6 years ago
FOAS, vanilla paste is AWESOME!! Use it where you want a strong vanilla flavor. It's the secret to really good vanilla pudding. (Or custard, ice cream, etc.). Blends more smoothly than scraped out of the bean, and leaves no dots.
User
6 years ago
last modified: 6 years ago
Vanilla bean paste is a necessity for ice cream!

I'll probably use it next time I make tiramisu (zabaglione) since my stash of beans is now gone.
TXSkeeter thanked User
Bumblebeez SC Zone 7
6 years ago
I use vanilla powder on top of espressos and among coffee drinkers it's very popular. Amazon carries quite a few different varieties and they all have maltodextrin or dextrose but the quality of the vanilla varies.
TXSkeeter thanked Bumblebeez SC Zone 7
lascatx
6 years ago
Paste is very different than powder. I have used both and wasn't impressed with the powder and I'm not impressed with paste enough to pay the high price. I have found vanilla powder in specialty shops -- a coffee shop, European shops, baking shops, kitchen specialty suppliers like WS and SLT. King Arthur might have it. And there is always Amazon for the hard to find.
TXSkeeter thanked lascatx
carolb_w_fl_coastal_9/10
6 years ago
I've had it before and liked it very much. It was easier and more convenient to use and seemed more concentrated as well.
TXSkeeter thanked carolb_w_fl_coastal_9/10
ediej1209 AL Zn 7
6 years ago
I love vanilla bean paste in my Creme Anglaise, it is a more intense vanilla flavor. I use it sometimes in frosting also.
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Nancy 6b
6 years ago
I have seen clear vanilla at Michael's, in the cake decorating area.
TXSkeeter thanked Nancy 6b
annie1992
6 years ago
I have vanilla bean paste, I "save" it for applications where the vanilla flavor is most noticeable, and use extract for things like chocolate cake or dishes where the vanilla is secondary to other flavors. I also don't mind the flecks, I last used some in pear/vanilla jam and the flecks add a nice contrast to the light colored fruit.

I've never used vanilla powder, and clear vanilla extract is available here at both WalMart and Meijer in the baking departments, but it's always the Wilton brand and always "imitation", no real stuff that I've seen.

Celery root or celeriac is very common here, my small town local Meijer always has it. Right now it's $2.98 a "bunch", which is actually two small roots, about the size of a tennis ball, so I think that's kind of pricey. I use it with mashed potatoes, half and half, it adds a nice mildly celery-like flavor. I grew some this year too, they didn't get too big but the roots were big enough to roast and the tops I dehydrated to add to soups this winter.

Annie
TXSkeeter thanked annie1992
carolb_w_fl_coastal_9/10
6 years ago
Here's some:

https://www.amazon.com/Cooks-Premium-Quality-Vanilla-Powder/dp/B003M62ZS4/ref=sr_1_4?keywords=vanilla+powder&qid=1577588908&sr=8-4
TXSkeeter thanked carolb_w_fl_coastal_9/10

Powdered vanilla?

Solsthumper

Comments (12)

foodonastump

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