From The Experts

Which Queen Vanilla do I choose?

How many times have you stood in the baking aisle of the supermarket, unsure of which vanilla format to choose for your recipe?

Here’s a handy guide to choosing the perfect vanilla type for your recipes.

Should I choose Vanilla Extract, Vanilla Bean Paste or Vanilla Pods?

Consistency and intensity are the most important things when considering a vanilla format – extract, paste or pods.

For recipes that include a lot of liquid:

These recipes can easily use vanilla extracts or paste as the small amount of liquid doesn’t change the final result. We love vanilla extract in cakes, cupcakes, pancakes, even smoothies and sauces to give a supporting vanilla flavour, or vanilla bean paste for a strong, distinct vanilla flavour.

For recipes that contain a lot of fat:

Because fat coats the inside of your mouth, a stronger vanilla is often needed to deliver an amazing vanilla flavour. For fudges and cream-based desserts, concentrated vanilla extract and vanilla bean paste are the best for a strong vanilla flavour that lingers beautifully.

For recipes that contain very little water:

A vanilla with less water content, such as vanilla bean paste or concentrated extract is ideal for recipes such as biscuits, meringues, macarons and firmer icings. This will ensure the texture of your final recipe isn’t compromised. Who wants running icing or deflated macarons – not us that’s for sure!

Not So Messy Eton Mess by Siba Mtongana
Victorian Gingerbread Sponge Cake with Pear Conserve Filling by Lorraine Pascale
Sticky Pecan Cake by Eric Lanlard

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