For baking season, a primer on an essential: vanilla
For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. As baking season ramps up, here's a primer on vanilla extracts, pastes and powders, including single-origin vanillas, which have specific uses depending on where they come from. "Only pure vanilla complements and adds all the depths of flavor” to baked goods, says Matt Nielsen of Nielsen-Massey Fine Vanillas & Flavors. You'll need: 1 pint heavy cream 1 tablespoon confectioners sugar 1 teaspoon pure vanilla extract, paste or powder Pinch of fine-grain sea salt Directions: Add the sugar, vanilla and salt to the cream as it is being whipped. 3 tablespoons granulated white sugar 2 teaspoons ground cinnamon 1 teaspoon Nielsen-Massey vanilla powder Pinch fine-grain sea salt In a medium bowl, combine all the ingredients and mix well.
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