Tuesday, March 25, 2014

Kitchen Fixation: March

I don't know about you, but Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is my favorite brand of vanilla, by far. By now you all know how much I love vanilla- I've proven it many times when I practically double the amount called for in a recipe, like I did here and here.

Many years ago I took a cake decorating class with my sister and the instructor had us by clear imitation vanilla in order to keep the buttercream pure white (we also had to use lots of shortening to keep it white too- yuck!). Unfortunately, everything about that buttercream was fake tasting; soon after I decided I didn't mind the slightly beige-y color my buttercream took on because the flavor of pure vanilla should never be substituted with imitation.

Any brands of vanilla you love? I know vanilla from Mexico is also supposed to be popular but I haven't personally used it. Nielsen-Massey also makes vanilla paste, vanilla beans and vanilla powder. I've used the paste and beans before- they're especially nice in a custard or ice cream where you can see the tiny vanilla flecks.


  1. I use pure extract, but I guess it's just McCormick's that you get in the grocery store. Like you, Trish, I always use extra! Once I heard the entrepreneur, Mrs. Fields, (of Mrs. Fields's Cookies ) say that extra vanilla was one of her secrets to yummy cookies. That really impressed me and I've been over-vanillarizing my baked goods since!! Mystery Chick

    1. Thanks Mystery Chick for that Mrs. Field's info- I completely agree with her (and you) and am glad to have such a cookie Pro on my side :)