How did I not know about vanilla paste? Why didn’t one of my “foodie” friends fill me in? Just in case you haven’t heard about it, here’s the scoop. Vanilla paste is far more preferable to vanilla extract due to flavorful flecks of vanilla bean dispersed throughout its syrup consistency.
It has a more concentrated flavor than extract and the flecks of vanilla bean can be particularly appetizing used in single color dishes like ice cream, sugar cookies, or vanilla frosting. Vanilla paste can be found under a couple of brands, including Nielsen Massey, available over the Internet and at specialty stores.
Ever since I bought my bottle of vanilla paste I’ve been experimenting with it. The Vanilla Bean Buttercream frosting below is one of my favorite uses so far!
Vanilla Bean Buttercream Frosting
Photo: Elaine Magee
1 1/2 cups confectioners’ sugar (add more until it reaches your preferred consistency)
1/2 cups whipped butter (room temperature)
2 1/2 teaspoons vanilla bean paste
1 tablespoon milk
1. Place powdered sugar, whipped butter, vanilla bean paste and milk in a mixing bowl. Using mixer, beat on low until ingredients are moistened and just blended.
2. Increase mixer speed to medium and continue to beat another minute.
3. Spread frosting on cake, cupcakes, brownies, or cookies as desired!
Yield: about 12 tablespoons (enough frosting for a dozen cupcakes)
Nutrition Information per tablespoon: 98 calories, 0 g protein, 14 g carbohydrate, 5 g fat, 3 g saturated fat, 1.5 g monounsaturated fat, 0.2 g polyunsaturated fat, 13 mg cholesterol, 0 g fiber, 52 mg sodium. Calories from fat: 46 percent. Omega-3 fatty acids = 0.1 gram, Omega-6 fatty acids = 0.1 gram.