What would you use this powder for? I’ve never seen this before
I added some other pictures of stuff I found
If anyone is from New England, I found this at Market Basket
by Alto_17
31 Comments
bizarreapple
-White icing/ frosting/ whipped cream
-homemade marshmallows
This product could be useful for people who want to avoid the alcohol content in other vanilla flavoring products.
Typical-Crazy-3100
I use it like regular vanilla in baking, smoothies, etc.
tinyshoppingcart
I use this when the end product needs to stay as white as possible. White frostings, whipped cream, marshmallows, etc. I will also sometimes throw it in when I’m making a “double vanilla” something alongside some vanilla bean.
Roupert4
That simply organic vanilla is my favorite! It’s too expensive though, I save it for buttercream and use Costco vanilla elsewhere
fatbitchesloveto69
My fiance puts the powder in her coffee sometimes.
uly4n0v
Honestly, I might just cut it into lines and suck it through a straw.
realplastic
I pretty much solely use Nielsen Massey Madagascar vanilla bean paste in all my baking.
The powder has some extra ingredients that I’m not all that interested in. A bakery i used to work at once ground vanilla bean pods into powder and i swear it made a huge difference in their chocolate chip cookies
The vanilla powder from NM reminds me of something you’d put in a fancier milkshake/frappe.
pinakbutt
I once bought vanilla powder, industrial strength. I was making some vanilla pastry cream. My digital scale glitched, it wasnt registering the amount i was putting in for some reason so i kept adding more. Big mistake. I now have a super bitter vanilla pastry cream. Didnt want to throw it out so i ended up freezing it into small portions and diluting it in other batches of pastry cream. Dont be dumb like me TT
deadpiratezombie
I used this to make some easy bake oven mixes for my niece-she’s got some food allergies so was able to make some soy/dairy free mixes that could last a while on the shelf for her.
I also plan to use some to make vanilla infused sugar cubes as part of a gift basket for coffee/tea lovers. Honey sticks, fancy sugar cubes, an infuser/small bottles of syrup etc
alligatorchronicles
I put vanilla extract, this vanilla powder you’re holding, and vanilla bean infused sugar in my pound cake, and it’s amazing.
But generally, where you want vanilla, but not the dark brown color of it, or the extra liquid
I_drink_milkshakes
Vanilla bean paste is incredible in buttercream. Much better than just vanilla extract. Tastes richer. More expensive but damn love it. Good ti make syrups with too. Doesnt take much tho so dont overdo it, that stuffs expensive.
UsqueSidera
Whipped cream, in my head it helps keep it stable by absorbing some liquid instead of diluting the cream. I also eat crayons, so mileage may vary on theory.
kcaplan
I’ve used it in my pancake mix. It adds a nice flavor.
MsGozlyn
If you’re making anything uncooked for an alcoholic (like whipped cream) you can sub the powder for extract.
taskum
I’m from a country (Denmark) where you can’t find vanilla extract, so this is what we use instead! It’s just finely ground dried vanilla beans mixed with sugar. You can use it it any recipe that calls for vanilla extract. The ratio is about the same, so use about a teaspoon or two.
I don’t necessarily think it’s a fancier product than vanilla extract, by the way. When I was a kid I was SO excited to go to a country where you could find vanilla extract, since that seemed very exotic to me. I guess this is kind of the reverse experience, lol. Vanilla powder is a very cheap product here (probably because it’s 90% sugar and around just 5-10% vanilla) whereas vanilla extract is seen as a more expensive, high end product.
thisoldfarm
I just saw that as an ingredient to make your own hot cocoa mix.
ChardHealthy
I do this with sugar and cinnamon or nutmeg
thelivsterette1
I use vanilla sugar in whipped cream (with berries) so I’d presume maybe a similar use?
I make microwave kettle corn and toss some of this in the bag and shake it up. It makes diet friendly dessert popcorn
Valorinn
In Sweden we use vanilla powder instead of vanilla extract in baking
goose_juggler
When you can recognize Market Basket from the shelf labels 🤣🤣🤣
kennymo12
A lil bump
Sweetchef98
Mix it in with flour or dry for extra oomph. Add the paste to custards, cookie doughs, cakes, icings, basically anything that calls for vanilla extract to amp up that vanilla flavor ✌🏻
basketcase908
In my place, it’s very commonly used as a substitute for vanilla extract! Only in stuff that is gonna be baked though, not raw stuff like icing/frosting/buttercream (it creates an artificial taste when raw at least in my experience).
AnaEatsEverything
I used it as a substitute for vanille zucker (German vanilla powder used in some authentic recipes) and it worked very well indeed. You can also dust it onto breakfasts as-is in place of powdered sugar. As someone mentioned, it does have some fillers, and if you taste it, it’s quite sweet.
Alto_17
Thanks everyone for your responses! You’ve given me many ideas!
Expensive-Day-3551
I use vanilla powder when I want to add vanilla flavor but don’t want my ratios off by adding more liquid.
laughs_maniacally
If you try the Neilsen-Massey Pure Vanilla Bean Paste, you have to keep in mind that it contains more sugar and water than vanilla extract and bean seeds. It has a good flavor, but it isn’t as strong as vanilla extract, and the other ingredients may throw off some recipes if you don’t account for it.
I find I mostly use it in fillings, frostings, whipped creams, mousses, etc. Things where the bean specks make the biggest impact, and that can easily take the extra sugar and moisture. I haven’t quite figured out how to optimize it in actual bakes goods yet.
raccafarian
I knew this was DeMoulas
BreadFan1980
I like to use it in items where I want vanilla flavor, but don’t wanna add liquid. Things like frosting or making flavored butter. Or if I’m pre-mixing a dry blend like instant coffee, instant creamer, vanilla powder, cinnamon.
31 Comments
-White icing/ frosting/ whipped cream
-homemade marshmallows
This product could be useful for people who want to avoid the alcohol content in other vanilla flavoring products.
I use it like regular vanilla in baking, smoothies, etc.
I use this when the end product needs to stay as white as possible. White frostings, whipped cream, marshmallows, etc. I will also sometimes throw it in when I’m making a “double vanilla” something alongside some vanilla bean.
That simply organic vanilla is my favorite! It’s too expensive though, I save it for buttercream and use Costco vanilla elsewhere
My fiance puts the powder in her coffee sometimes.
Honestly, I might just cut it into lines and suck it through a straw.
I pretty much solely use Nielsen Massey Madagascar vanilla bean paste in all my baking.
The powder has some extra ingredients that I’m not all that interested in. A bakery i used to work at once ground vanilla bean pods into powder and i swear it made a huge difference in their chocolate chip cookies
The vanilla powder from NM reminds me of something you’d put in a fancier milkshake/frappe.
I once bought vanilla powder, industrial strength. I was making some vanilla pastry cream. My digital scale glitched, it wasnt registering the amount i was putting in for some reason so i kept adding more. Big mistake. I now have a super bitter vanilla pastry cream. Didnt want to throw it out so i ended up freezing it into small portions and diluting it in other batches of pastry cream. Dont be dumb like me TT
I used this to make some easy bake oven mixes for my niece-she’s got some food allergies so was able to make some soy/dairy free mixes that could last a while on the shelf for her.
I also plan to use some to make vanilla infused sugar cubes as part of a gift basket for coffee/tea lovers. Honey sticks, fancy sugar cubes, an infuser/small bottles of syrup etc
I put vanilla extract, this vanilla powder you’re holding, and vanilla bean infused sugar in my pound cake, and it’s amazing.
But generally, where you want vanilla, but not the dark brown color of it, or the extra liquid
Vanilla bean paste is incredible in buttercream. Much better than just vanilla extract. Tastes richer. More expensive but damn love it. Good ti make syrups with too. Doesnt take much tho so dont overdo it, that stuffs expensive.
Whipped cream, in my head it helps keep it stable by absorbing some liquid instead of diluting the cream. I also eat crayons, so mileage may vary on theory.
I’ve used it in my pancake mix. It adds a nice flavor.
If you’re making anything uncooked for an alcoholic (like whipped cream) you can sub the powder for extract.
I’m from a country (Denmark) where you can’t find vanilla extract, so this is what we use instead! It’s just finely ground dried vanilla beans mixed with sugar. You can use it it any recipe that calls for vanilla extract. The ratio is about the same, so use about a teaspoon or two.
I don’t necessarily think it’s a fancier product than vanilla extract, by the way. When I was a kid I was SO excited to go to a country where you could find vanilla extract, since that seemed very exotic to me. I guess this is kind of the reverse experience, lol. Vanilla powder is a very cheap product here (probably because it’s 90% sugar and around just 5-10% vanilla) whereas vanilla extract is seen as a more expensive, high end product.
I just saw that as an ingredient to make your own hot cocoa mix.
I do this with sugar and cinnamon or nutmeg
I use vanilla sugar in whipped cream (with berries) so I’d presume maybe a similar use?
[homemade hot chocolate mix](https://www.seriouseats.com/homemade-hot-chocolate-mix)
I make microwave kettle corn and toss some of this in the bag and shake it up. It makes diet friendly dessert popcorn
In Sweden we use vanilla powder instead of vanilla extract in baking
When you can recognize Market Basket from the shelf labels 🤣🤣🤣
A lil bump
Mix it in with flour or dry for extra oomph. Add the paste to custards, cookie doughs, cakes, icings, basically anything that calls for vanilla extract to amp up that vanilla flavor ✌🏻
In my place, it’s very commonly used as a substitute for vanilla extract! Only in stuff that is gonna be baked though, not raw stuff like icing/frosting/buttercream (it creates an artificial taste when raw at least in my experience).
I used it as a substitute for vanille zucker (German vanilla powder used in some authentic recipes) and it worked very well indeed. You can also dust it onto breakfasts as-is in place of powdered sugar. As someone mentioned, it does have some fillers, and if you taste it, it’s quite sweet.
Thanks everyone for your responses! You’ve given me many ideas!
I use vanilla powder when I want to add vanilla flavor but don’t want my ratios off by adding more liquid.
If you try the Neilsen-Massey Pure Vanilla Bean Paste, you have to keep in mind that it contains more sugar and water than vanilla extract and bean seeds. It has a good flavor, but it isn’t as strong as vanilla extract, and the other ingredients may throw off some recipes if you don’t account for it.
I find I mostly use it in fillings, frostings, whipped creams, mousses, etc. Things where the bean specks make the biggest impact, and that can easily take the extra sugar and moisture. I haven’t quite figured out how to optimize it in actual bakes goods yet.
I knew this was DeMoulas
I like to use it in items where I want vanilla flavor, but don’t wanna add liquid. Things like frosting or making flavored butter. Or if I’m pre-mixing a dry blend like instant coffee, instant creamer, vanilla powder, cinnamon.