Used in 693 recipes at an average of 1.822%.
This is my go to milk base for all my recipes that require that milky note. If you want to use it in a milkshake you can add TPA malted milk and TPA cheesecake Graham crust to turn it into something with a thicker feel to it or even CAP New York cheesecake at around 1-2% can work great. My recommended sweetener would be CAP super sweet @ 0.50%. Hope this milky base helps you out. Happy mixing 💙
A luscious & velvety Panna Cotta mizzled with fresh mango.
I set out to create a true Italian Panna Cotta (Italian for "cooked cream") = an Italian dessert of sweetened cream thickened with gelatin.
The (not so) obvious choice here is JF Bavarian Cream which outperforms TFA in this application (by far). Soft, rich, uber creamy with just the right amount of vanilla is the perfect bed to receive the sweet & abundant mango blessing. TPA Sweet cream lifts the Bavarian cream by boosting the creaminess with finesse. CAP Sweet Cream can simply not compete in this race and unceremoniously dethroned
Holy Vanilla, used relatively high, adds the ultimate vanilla flavor here and provides a delicate sweetness & creaminess to the Panna Cotta.
FE Mango has been my favorite mango this year and shows its full colors here. Full, juicy & ripe mango goodness... I have encountered NO evidence of the 'myth' of the fading FE Mango and not sure who started this nonsense. I have a reference SF test batch dating back to January and it has shown negligible fading. The flavor is (still) on point and, even after 5 months, still (far) better than any of its rivals.
A touch of Papaya adds a bit of intrigue and keeps the mango profile from being linear and, vitally, assists with balancing the sweetness.
As creams go, this baby needs a good 7 days to fully develop.
This is a rare blend of sweet rice and guava infused with a floral touch provided by the jasmin. It is a very tasty and smooth dessert vape. I was trying to get closer to a basmati milky cream with guava. I am pretty comfortable with the result. Hope you enjoy it
The credit of the picture belongs to Cedric Angeles
This is a collaborative creation by DEVELOPED: NaChef, AlfredPudding, Max Savage, Graham, folkart, Jerry and CheebaSteeba .
This recipe is our version of what a "Fat Kid" recipe would be; flakey pastry, buttery, and a creamy rich custard. Nothing specific, just delicious! Full Development Notes on DEVELOPED Ep. 20 https://www.youtube.com/watch?v=nlHMqIaFP-U
Our weekly episodes will be released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST https://www.youtube.com/c/developedDIY
Cardamom rose gingerbread......
On VU, we have a DIY challenge going right now.....I was looking for an idea that was unique and interesting. My idea wasn’t chosen, but I was intrigued.....so I mixed it.
Caps Gingerbread was my first choice, but it needs help in the cake department so I went with JF Yellow Cake......mostly because it happened to be sitting on my desk. JF Bavarian for the creamy, dark sweetness and mouthfeel. FA Rose and Cardamom because it’s the only rose/cardamom I have.....used em low so they didn’t take over. FA Meringue mostly for the sweetness.
Off the shake, everything was in your face. 10 days later, all has mellowed quite nicely. Cardamom gingerbread on the inhale, a nice light rose on the exhale. Yum.
First of all before I start...big shout out to @ID10T for the great insight and flavour notes on the coffee episode. FLV Irish cream and VTA coffee liqueur are both sex in a bottle! (ZERO CAT PISS DETECTED).
Now let’s get down with the nitty gritty...
Time for the ultimate tastebud seduction with this absolutely delicious Tiramisu recipe! I have put so much work into this recipe to get it exactly like the desert itself and I honestly couldn’t be happier with it. I would add flavour notes but if I’m completely honest with you guys,anyone who knows their flavours SHOULD take one look at this recipe and see it’s got serious potential. Plus I’m currently very poorly and tbh,really can’t be fucked to be writing countless notes. Please take it from me....this COULD be one of the best Tiramisu recipes you might ever mix/try and I’m glad I can share it with you all. Please leave your feed back for me that’s all I ask in return as it helps me grow as a mixer. Please allow Atleast a week for the full experience as I intend it to be but truth be told this shit is good off the shake after a 2hr warm bath.
A lusciously creamy yogurt Panna Cotta crested with fresh pomegranate rubies.
FA Pomegranate & Bilberry
A perfect interpretation of fresh pomegranate. The slight bitter notes, inherent to the fruit, sets it apart form TPA's sweeter version. The tartness here is well balanced by the sweetness to create an authentic, syrupy pomegranate syrup. The addition of a smidgen of FA Bilberry deepens the dark fruit layer and rounds the pomegranate off beautifully.
The principle character of the Panna Cotta is my new friend, JF Bavarian Cream. At 4.5%, it is an astounding bav cream and mimics a delicate custard with bright, ultra smooth, vanilla notes. The texture and creaminess on the exhale is phenomenal and replicates a traditional Panna Cotta with ease.
The CAP Creamy yogurt adds just a pinch of smooth yoghurt creaminess, whilst imparting the slightest yoghurt note to keep the Panna Cotta interesting.
INW Shisha boosts the authentic vanilla notes of the bav cream, resulting in a wonderfully vanilla forward panna cotta.
Give this baby at least 5 days to rest.
With the weather changing and the holidays not too far off, I wanted to start working on some seasonal recipes. The first that was on my mind was a nice spiced vanilla cream.
As much as I love custards, I didn't want to go down that road, I wanted something different. What I envisioned was a creamy vanilla, and just kissed with a bit of spiced. Like if you were to take a thick vanilla icing and add a holiday spice blend to it, and after working on different bases, I was able to create one that gave me what I wanted.
Bavarian Cream & Vanilla Pudding:
Really make a nice thick base for this to set on with a that plays right into the profile.
French vanilla deluxe:
If you're ever looking for a rich vanilla that can punch through a heavy base, I suggest trying it in your next recipe. It's not that vanilla TFA uses in other flavors like VBIC or swirl, it's different and perfect in something like this where you want a vanilla to stand out while adding a thickness...that isn't a custards.
VT Buttercream Frosting:
This is a wonderful flavor, and at 1.5% I was able to get the flavor out of it to blend with the cream base. There's room to go higher, but I wanted to keep it even with the next star of this, and that's the Milk & Honey. These together add such a great element to this mix. You get that Frosting note I was looking for and a sweet richness that goes well with the cream.
Now this all by itself is honestly very good and could be an ADV for me... however, I wanted spiced vanilla cream.
The easiest part of creating this was which spice to use. FLV does spices better than anyone, and eggnog is no exception. It's not crazy potent like clove or rich cinnamon and 1% here gives me a smooth spice kissed vanilla cream. It doesn't turn this into an eggnog by any means, so don't think that at all. I used my vanillas and creams carefully so this didn't happen. There's no egg, we only got the spices from it here and it's delicious!
Sweeten to taste. I mix with 1% FW sweetener but you can adjust. I do suggest a little for the profile though.
Let it set for at least 5-7 days, it allows the creams get in place and the spice to smooth out and warm up.
I hope anyone that mixes this enjoys it as much as I've been