ok, so my new love... vanilla bean paste! i just picked it up at Williams~Sonoma. it has a stronger vanilla flavor, the great bean flecks as well as a sweetener flavor. it's a little pricey, but well worth it. substitute it for vanilla extract in any recipe that you can actually taste the vanilla as the primary flavor. example- don't just throw it into your banana bread recipe, cause that would be a waste, but it would make any frosting, icing or creams delicious & pretty. give it a try!
{my favorite frosting recipe}
1 stick butter, softened
1 package cream cheese, softened
1/4 cup heavy whipping cream
1/2 tsp salt
1-2 tsp vanilla bean paste
3-4 cups powdered sugar
in an medium bowl, beat together butter, cream cheese & whipping cream. add salt & vanilla bean paste. beat until combined. slowly whip in powdered sugar until light & fluffy. add more cream or powdered sugar to reach desired consistency. pipe or spread onto cookies, cupcakes or bars.
4 comments:
Hey this is Jessica's sister Marisa. I found this sight because I wanted to make that awesome pork you served at Mykels. I found the recipe here, thanks a million, I am making it tonight. I love this blog, I will use it a ton now! Question- where do you buy vanilla bean paste?
That sounds delicious! I never heard of vanilla bean paste, but I was given a container of Pure Vanilla Powder from Sweden once. You know Ina garten (The barefoot Contessa) Made this savory dip stuff yesterday using 12 OZ of cream cheese whipped up with 1 cup heaving whipping cream, then she added lemon zest and lemon juice maybe and some salt and pepper, then she let it drain in a cheese cloth lined sieve, (Like you do yogurt cheese). Then she turned it over on a plate and poured some spicy jelly stuff on top and they ate it with crackers. She said it's traditionally a SWEET dish, with sugar added and served with fruit? It was a French dish Had the word "Creme" in the name. Do you know what the heck I'm rambling on about? haw haw
hey marisa, i got it at williams~sonoma, but you can get it online a bunch of places as well as sur la table & i think that last time i was up at orson gygi they had it in bigger bottles there too:) hopefully that helps!
next lorraine, i don't know what your question was exactly, but i have seen Coeur a la Creme recipes & molds before. i haven't made it myself, but it is traditionally sweet. usually with fruit or glaze or puree. i make a savory cheese spread with cream cheese to go with my pepper jams with cream cheese, butter & mayo. i know it sounds like a heart attack, but it is delicious!
I love that too. Delicious!
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