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

Sort by:Oldest

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
Related Discussions
Cookie Exchange Recipes
Q
Comments (17)
Sorry it took me so long busy week. Okay, my first picture on the forum, hope it works! CRANBERRY-ORANGE DELIGHTS This is the original recipe but I did make several modifications which are noted below the recipe. 1 cup butter, softened 1 cup white sugar ½ cup packed brown sugar 1 egg 1 teaspoon grated orange zest 2 Tbs orange juice 2 ½ cups all pupose flour ½ tsp baking soda ½ tsp salt 2 cups dried cranberries ½ cup chopped walnuts For glaze: ½ tsp grated orange zest 3 Tbs orange juice 1½ cups confectioners sugar DIRECTIONS Preheat oven to 375 degrees. In a large bowl, cream butter, white and brown sugars until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 Tbs. orange juice. Combine the flour, baking soda and salt, stir into the orange mixture. Mix in cranberries and walnuts, if using, until evenly distributed. Drop dough by rounded tablespoons onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for approximately 1214 minutes in preheated oven until edges are golden. Remove from cookie sheets to cool on wire racks. For glaze: In small bowl whisk together ½ teaspoon orange zest, 3 tablespoons orange juice and confectioners sugar until smooth. Spread over the tops of cooled cookies. Let stand until set. My modifications: Mixing method: I used the melted butter method for these instead of creaming the butter and sugars together. I simply beat or stir the cooled melted butter into the sugars. Cookie dough additions: I added 3-4 tablespoons of chopped glaceed oranges to the batter. Id just gotten some as a gift for Christmas (thats why I made orange cookies) and I thought they would add a nice orangey touch, as they have a rich orange flavor. Used pecans, not walnuts, and toasted them. Glaze additions: I made the glaze with creamed cheese (beat in about 2-3 tablespoons with the orange juice, zest and flavorings) to give it more thickness, creaminess and body, added about a teaspoon of orange flavoring to it, a tiny pinch of salt and just a touch of lemon juice (the lemon is not necessary, I just wanted a bit more tartness and to bring out the flavor). Baking: I found 375 too fast an oven and over-browned my first batch. 350 degrees worked much better for me. If I had to make these again, I would use a little bit less sugar and/or either fresh chopped cranberries or unsweetened dried ones, since I missed the tartness of the cranberry flavor and found the cookies a bit sweet.
...See More
Which vanilla
Q
Comments (26)
I'm a big fan of Nielsen-Massey's Vanilla Bean Paste. And use it for most of my baking. I've also tried Nielsen-Massey's powdered vanilla. And while their powdered vanilla is good for some things, like buttercream (because it's void of 'color,' so it keeps buttercream fairly white. [Something cake decorators prefer, as it is easier to tint]), the powdered vanilla lacks character and it's just plain weak. The vanilla paste however, is dark and delicious, packed with vanilla bean seeds throughout. I use it in desserts where I don't mind the seeds taking the spotlight. Unfortunately, it's the only reason I won't add it to buttercream used for decorating. I also make my own vanilla extract, with plump, Tahitian vanilla beans, which I steep for several months before using. Very fragrant and flavorful. Sol
...See More
How do you organize your baking supplies?
Q
Comments (13)
I have Snap-Lock containers, kind of similar to the Lock&Lock. I get them at Walmart and they are perfect. Not a thing gets past them, really airtight. I always find Tupperware a bit difficult to open. With the snap-lock, you just flip the latches up, and when done, lid goes on, and in one motion, snap all latches down (using two hands, you can do all four in one motion). We have some things (like brown sugar) which we use every day, so I really appreciate the ease of these. I have all my baking products in them. Buy just one and I bet you'll be a believer! I checked Walmart.com and they are not there, but there are plenty in the store.
...See More
How do I fix grainy cream cheese frosting???
Q
Comments (11)
sooz, I know people complain about this on a couple of cake decorating websites that I frequent, and the consensus is that it's the powdered sugar, or the cornstarch in the powdered sugar, it seems to happen with a lot of different brands. The consensus, unfortunately, also seems to be that it can't be fixed completely, although a few people said that adding more cream cheese helped and one said she added cherry preserves and used the stuff as a cupcake filling that the preserves helped the texture too. Some said it got better when they re-whipped the frosting, they were blaming tiny little lumps of cornstarch. And it happened even when the powdered sugar was sifted, so that didn't appear to be of any help either. Good luck! Annie
...See More
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.
TXSkeeter thanked ediej1209 AL Zn 7
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

plllog

Related Discussions

plllog

User

Bumblebeez SC Zone 7

lascatx

carolb_w_fl_coastal_9/10

ediej1209 AL Zn 7

Nancy 6b

annie1992

carolb_w_fl_coastal_9/10

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US