Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.
W. Pooh (AKA Winnie P.)
General fitness, health and nutrition · Public discussion
Vanilla in Chocolate Cake/Frosting
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- Original section
- General fitness, health and nutrition
- Published
- 26 September 2007
- Last activity
- 30 September 2007
- Original author
- Christopher M.
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- 26
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Christopher M. said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.W. Pooh (AKA Winnie P.)
Tigger told us to.
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Christopher M. said...
Quoted message said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.Dunno. Probably the same reason my Orange bundt cake recipe also calls for
lemon extract and lemon pudding?Andy
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On Sep 25, 9:18 pm, "Christopher M." <[email hidden]>
Quoted message said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.I feel just the opposite. I use a lot of vanilla extract, often 4 or
5 times what is called for in a recipe. Chocolate and vanilla are
generally thought of as going very well together.Quoted message said:
W. Pooh (AKA Winnie P.)--Bryan
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Christopher M. said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.Don't do it. .....Who was forcing you to do that???? Mother?
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On Sep 25, 10:18 pm, "Christopher M." <[email hidden]>
Quoted message said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.W. Pooh (AKA Winnie P.)
I put it in frosting to counteract the taste of "sweet" from the
powdered sugar.N.
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Christopher M. said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.Vanilla enhances the flavour of chocolate, but it has to be real vanilla,
not vanillin. -
"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:
On Sep 25, 10:18 pm, "Christopher M." <[email hidden]>
Quoted message said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.W. Pooh (AKA Winnie P.)
I put it in frosting to counteract the taste of "sweet" from the
powdered sugar.N.
That's a good point.
Something about it just turns me off. I recently made Hershey's "Perfectly
Chocolate" chocolate frosting.Maybe I should cut down on the vanilla. This recipe calls for a teaspoon of
vanilla extract.W. Pooh (AKA Winnie P.)
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"Christopher M." <[email hidden]> wrote in message
news:HGWKi.7013$YN2.5581@trndny07...Quoted message said:
"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:
On Sep 25, 10:18 pm, "Christopher M." <[email hidden]>
Quoted message said:
Why do some people put vanilla extract in chocolate cake/frosting? I
hate
it.W. Pooh (AKA Winnie P.)
I put it in frosting to counteract the taste of "sweet" from the
powdered sugar.N.
That's a good point.
Something about it just turns me off. I recently made Hershey's "Perfectly
Chocolate" chocolate frosting.Maybe I should cut down on the vanilla. This recipe calls for a teaspoon
of vanilla extract.W. Pooh (AKA Winnie P.)
Use a teaspoon of prepared coffee instead.
Janet -
Janet B. said:
"Christopher M." <[email hidden]> wrote in message
news:HGWKi.7013$YN2.5581@trndny07...Quoted message said:
That's a good point.
Something about it just turns me off. I recently made Hershey's "Perfectly
Chocolate" chocolate frosting.Maybe I should cut down on the vanilla. This recipe calls for a teaspoon
of vanilla extract.Use a teaspoon of prepared coffee instead.
Janet- Janet's tip is a good one. Other extracts are good too. I
particularly like hazelnut.- A teaspoon is waaay too much. A few drops can do
good things for a ganache or frosting, depending on the brand
of chocolate. You have to experiment.- Use a good brand of chocolate. There's not much you can do
to "fix" a cheap brand. I can only hope you only used Hershey's
recipe, not their product.--
Reg -
Christopher M. said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.Many "raw" chocolate products contain vanilla or vanillin. Not
sure about Hershey's, but I know most Netsle chocolates contain
one or the other.I also find it necessary in my home-made chocolate milk syrup.
Must be home made since all commercial syrups contain thickeners.-sw
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Dave Smith said:
Christopher M. said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.Vanilla enhances the flavour of chocolate, but it has to be real vanilla,
not vanillin.Vanillin consistently scored higher in taste tests. I personally
haven't tried them side by side.-sw
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Reg said:
- Use a good brand of chocolate. There's not much you can do
to "fix" a cheap brand. I can only hope you only used Hershey's
recipe, not their product.Being from Pennsylvania, I'm used to buying Hershey's Cocoa.
I've never tried any other brand. Since I just ran out I'm
looking for suggestions. I think I have my choice of Ghiradelli,
Nestle, and I've seen Scharfen berger somehere.-sw
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Sqwertz said:
Being from Pennsylvania, I'm used to buying Hershey's Cocoa.
I've never tried any other brand. Since I just ran out I'm
looking for suggestions. I think I have my choice of Ghiradelli,
Nestle, and I've seen Scharfen berger somehere.-sw
Dutch processed cocoa is less bitter. I like Valrhona, Ghiradelli and I
like Hershey's.Becca
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"Janet B." <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:
"Christopher M." <[email hidden]> wrote in message
news:HGWKi.7013$YN2.5581@trndny07...Quoted message said:
"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:
On Sep 25, 10:18 pm, "Christopher M." <[email hidden]>
wrote:
> Why do some people put vanilla extract in chocolate cake/frosting? I
> hate
> it.
>
> W. Pooh (AKA Winnie P.)I put it in frosting to counteract the taste of "sweet" from the
powdered sugar.N.
That's a good point.
Something about it just turns me off. I recently made Hershey's
"Perfectly Chocolate" chocolate frosting.Maybe I should cut down on the vanilla. This recipe calls for a teaspoon
of vanilla extract.W. Pooh (AKA Winnie P.)
Use a teaspoon of prepared coffee instead.
JanetThat's an idea. I don't like to put coffee in my chocolate chip cookies but
it would be great with chocolate cake. I love mocha.W. Pooh (AKA Winnie P.)
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Sqwertz said:
Reg said:
- Use a good brand of chocolate. There's not much you can do
to "fix" a cheap brand. I can only hope you only used Hershey's
recipe, not their product.Being from Pennsylvania, I'm used to buying Hershey's Cocoa.
I've never tried any other brand. Since I just ran out I'm
looking for suggestions. I think I have my choice of Ghiradelli,
Nestle, and I've seen Scharfen berger somehere.-sw
Droste!
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Sqwertz said:
Christopher M. said:
Why do some people put vanilla extract in chocolate cake/frosting? I hate
it.Many "raw" chocolate products contain vanilla or vanillin. Not
sure about Hershey's, but I know most Netsle chocolates contain
one or the other.I also find it necessary in my home-made chocolate milk syrup.
Must be home made since all commercial syrups contain thickeners.-sw
Could you post that recipe please? Hate Hershey's syrup so tried making
my own from cocoa, sugar and water but it crystallised upon storage;
probably heated it too long!
Thanks! -
"Arri London" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:
Sqwertz said:
Reg said:
- Use a good brand of chocolate. There's not much you can do
to "fix" a cheap brand. I can only hope you only used Hershey's
recipe, not their product.Being from Pennsylvania, I'm used to buying Hershey's Cocoa.
I've never tried any other brand. Since I just ran out I'm
looking for suggestions. I think I have my choice of Ghiradelli,
Nestle, and I've seen Scharfen berger somehere.-sw
Droste!
Agreed!
Dee Dee -
Arri London said:
Could you post that recipe please? Hate Hershey's syrup so tried making
my own from cocoa, sugar and water but it crystallised upon storage;
probably heated it too long!
Thanks!There used to be a great recipe for chocolate syrup in the side of the
Fry's Cocoa powder box. As close as I remember it, thoroughly mix 1/4 cup
cocoa powder with 1/2 cup sugar then add 1/2 cup water, bring to a boil and
boil for 2 minutes and then add 1/2 tsp. vanilla extract. It is good on ice
cream and can also be used to make chocolate milk or cocoa. I use it when I
make Irish Cream liqueur. -
Dave Smith said:
Arri London said:
Could you post that recipe please? Hate Hershey's syrup so tried making
my own from cocoa, sugar and water but it crystallised upon storage;
probably heated it too long!
Thanks!There used to be a great recipe for chocolate syrup in the side of the
Fry's Cocoa powder box. As close as I remember it, thoroughly mix 1/4 cup
cocoa powder with 1/2 cup sugar then add 1/2 cup water, bring to a boil and
boil for 2 minutes and then add 1/2 tsp. vanilla extract. It is good on ice
cream and can also be used to make chocolate milk or cocoa. I use it when I
make Irish Cream liqueur.That sounds good. Can't get Fry's around here but should work with any
good cocoa powder.BTW cocoa powder dissolves better in milk (for hot cocoa) if mixed with
the sugar first.
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