I've only been doing DIY for a couple months so bear with me if I sound like a total n00b. Just like most other DIYers at the start I've had a few hits, many misses, but this is probably the first recipe that I've come up with that I've been really happy with and am actually confident enough to make a post about. The reason I made this particular concoction is because I kept finding myself going back to some kind of strawberry cream or strawberry custard and I wanted something just as satisfying but with a different kind of fruit. I'm calling it "The Raspberry Cream Filling" because that's the best simple explanation I could come up with for the flavor. It's a light creamy, fruity flavor with a nice aftertaste, and just overalll a really nice vape. So without further ado:
"The Raspberry Cream Filling"
Raspberry (CAP) - 10%
Vanilla Custard (CAP) - 5%
Vanilla Bean Ice Cream (CAP) - 5%
Graham Cracker (CAP) - 2%
50/50 PG/VG 1.5mg/mL nic
EDIT: Formatting
Is raspberry cap that weak that it's needed at 10%?
You know, I went with 10 because I had a Mother's Milk clone recipe that was decent and used 10% strawberry so I figured I'd just stick with that percentage. It may not be necessary to use that much though. Like I said in the post, I am a bit of a newbie so I'm still learning.
Is CAP's Vanilla Custard REALLY that much better than v2? Also any idea if the raspberry is V1 or V2?
I'm very intrigued by your recipe which is why I ask. :) Thank you!
I think it's just v1. It just says "Raspberry" on the label. And I'm not sure about the comparison between the vanilla custards. I've used both but never really noticed a huge difference. Then again, I'm no connoisseur.
Well the knock against v1 (VC) is the diacetyl right? I'm going to be placing an order for a resupply today and I want to get a couple more flavours and I believe this will have to be one!
Thank you for the reply. I will be mixing some of this up as soon as VC arrives!
yes and no. V2 can still develop pretty good richness after a a couple weeks. Think of it like comparing custard made with fat free or 1% milk versus it being made with whole milk. Obviously V1 is more buttery from acetyl proprionyl, a bit smoother and heavier, but I have no problems with v2.
Okay, right on! I've never heard the difference described in that light before. I'm at the point where if I order a white milk with breakfast it tastes like half and half cream (after drinking skim for so long). The lessened creaminess shouldn't affect my palate any.
Good read! Thank you!
Hey man, just wondering if you've tried this with raspberry sweet from TFA? Its the only raspberry flavor I have, so I'm kinda stuck with it. Either way, I'll most likely make up a batch this weekend and let you know how it is. Thanks for the recipe!
This is my first time making this recipe and I've only used the Capella. I'm sure the TFA would taste different but probably still good. I plan on making other fruit varieties of this using the same custard, ice cream, graham cracker base. Might do mango next...