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Vanilla Buttercream


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5 replies to this topic

#1 Derek Wildstar

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Posted 13 November 2003 - 10:19 PM

I have always used extract to make vanilla buttecream, but am considering trying it with vanilla beans. Any thoughts? Tahitian or Madagascar? (A friend brought me three of each.) Pierre Hermes has a recipe in his book, but I'd appreciate any other recipes or tips. Thanks.

#2 nightscotsman

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Posted 14 November 2003 - 08:36 AM

Which type of vanilla really depends on what you're pairing the buttercream with. The Tahitian is very floral and distinctive which tends to go better with tropical flavors like coconut and pineapple. The Madagascar is good with a broader range of ingredients and would be my choice with chocolate. Mexican might be a good match with stronger flavors like spices and coffee.

So, whatcha makin'?

#3 Derek Wildstar

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Posted 14 November 2003 - 10:03 AM

Thanks for the advice. I'm thinking of making a dark chocolate cake filled and frosted with a combination of vanilla and chocolate buutercream. It's a brithday cake for my wife and will also serve as the dessert for our New Year's Eve dinner party. I was also thinking of making a brown sugar vanilla buttercream (recipe from Gourmet 2000/2001) which is damn good with chocolate cake. Any thoughts?

#4 nightscotsman

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Posted 14 November 2003 - 07:18 PM

I would definitely go with the Madegascar then, though also think I would just use extract and save the whole beans for stuff where it really makes a difference - like custards, ice creams and panna cotta.

#5 Derek Wildstar

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Posted 14 November 2003 - 10:09 PM

I will take your advice and go with the Madagacar. I know the beans would be put to better use in a custard, etc., but the reality is that I don't make custard, ice cream, flan (too woggly) very often, and I'm curious about Herme's buttercream. I'll let you know how it turns out.

I am making dessert for a diffrent dinner party (only 6 pepole) in two weeks that I'm sure requires some portion of a bean. It's Herme's rice krispie treat, or something like that, that as I recall involves making a creme anglaise rice pudding molded between ladyfinger layers and surrounded by a ladyfinger band. It's not that I'm an Herme nut, but I do like to make at least one, kind of odd, pain-in-the-ass dessert a year, and he is good for that. I usually do this on NYE but too many people are coming this year (and my wife has complained that she never gets a birthday cake from me). The pudding has lemon and rice krispie candy bar pieces in it, and a chocolate sauce on top. A strange combo no doubt, but intriguing. So, any thoughts on that dessert: Tahitian or Madagascar(ian)? I want to use one of those Tahitian badboys. It looks like a sweet, fat spleef.

#6 ronnie_suburban

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Posted 15 November 2003 - 09:13 AM

(and my wife has complained that she never gets a birthday cake from me)

:biggrin: poor Mrs. Wildstar :biggrin:

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