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Old 01-29-2015, 01:29 PM   #1
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Vanilla paste vs vanilla extract

I recently got a bottle of vanilla paste and while it seems intensely scented I am not convinced it offered a better or more economical result in baked goods.

Has anyone used vanilla paste? Any opinions about Paste versus extract?

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Old 01-29-2015, 01:37 PM   #2
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I have been using vanilla paste for years and love, love, love it. I find it makes a major difference in flavor from extract. I think the flavor is deeper and more full-bodied than extract. Vanilla ice cream is killer good when it's flavored with vanilla paste.
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Old 01-29-2015, 02:32 PM   #3
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Do you think that you use more if it than the extract because of the form factor? the thick nature of the stuff makes it waaay too easy to dump out a tablespoon when a teaspoon may be called for...
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Old 01-29-2015, 02:50 PM   #4
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No, I don't think I use more. One 32-oz. bottle usually last me a year or more and I do a lot of baking using vanilla.
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Old 01-29-2015, 04:03 PM   #5
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Some brands of vanilla paste are full of added sugar or corn syrup - you have to read the label to see what you've got. If you get one without sugar, I find it to be the equivalent of scraping a vanilla bean. But the sweetened ones vary by brand.
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Old 01-29-2015, 04:19 PM   #6
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Old 01-29-2015, 10:39 PM   #7
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I use the Nielsen-Massey Pure Vanilla Bean Paste from King Arthur. The flavor is rich, deep, and delicious. Honestly, I never looked to see if it had a sweetener - I suppose I should check.

I like it better than extract - especially in items such as drinks where the item is not heated.
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Old 01-29-2015, 10:44 PM   #8
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Quote:
Originally Posted by Kathleen View Post
I use the Nielsen-Massey Pure Vanilla Bean Paste from King Arthur. The flavor is rich, deep, and delicious. Honestly, I never looked to see if it had a sweetener - I suppose I should check.

I like it better than extract - especially in items such as drinks where the item is not heated.
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It's the same brand I use. I haven't checked the label either.
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Old 01-30-2015, 10:26 AM   #9
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THIS is what I use when I'm not scraping the beans themselves. I admit that I'm not a regular baker or dessert maker. I do make banana nut bred fairly often (whenever the bananas turn black before we eat them), and cakes or cookies on special occasions. My wife is type 2 diabetic and neither of us does very well with weight control, so we try not to have much in the way of sweets around the house.
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Old 01-30-2015, 11:25 AM   #10
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Ever since reading a discussion on making your own vanilla extract here on DC in 2008, I have been doing just that. I keep a gallon going at all times. I bought about 60 beans from Arizona Vanilla Company and top off either half gallon jar when I remove some vanilla extract. I use it liberally in baking and am really happy with the flavor.
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