As always, the purpose of this thread is to gather the community to explore a category of flavor and its many uses. And it's also to have FUN!
Post recipes containing this week's Flavor of the Week, as the star or in a supporting role, with or without development notes. Talk about other people's recipes that use it. Compare and contrast different manufacturers' versions of the FOTW. Ask for help using that flavor in general or to achieve something specific, offer advice, brainstorm ideas, consider substitutions, suggest pairings... really anything at all as long as it's on topic.
#This week's flavor is... CREAMS OF EUROPE!!!
(Bavarian, Italian, Devon, Crème anglaise, Hollandaise, Vienna, Catalan, Irish)
How did that get to be the FOTW?
It was requested. If you're not interested in this FOTW, please take this opportunity and comment to request one that interests you (or send me a PM to do that).
Past FOTW posts can be found here
The NOTED podcasts, which are bascially video FOTWs, are listed on this sheet, maintained by /u/apexified
Next week's flavor will be: Domestic Creams (Sweet, Fresh, and just plain Cream)
The week after that will be: Kiwi
The week after that will be: Butterscotch
The week after that will be: Nougat
The week after that will be: White Chocolate
The week after that will be: Chocolate
The week after that will be: Pecan
The week after that will be: Florals
The week after that will be: Ice Cream
The week after that will be: Herbs
The week after that will be: Tropical Punch/Tropical Blends
The week after that will be: Mixed/Weird Berries
The week after that will be: Root Beer
The week after that will be: Blueberry
The week after that will be: Savory
The week after that will be: Tea
The week after that will be: Yogurt
The week after that will be: Chocolate Cookies (Chocolate Chip, Oreo, Thin Mint)
The week after that will be: Oatmeal/Granola
Bavarian Cream
Flavor | % | ---|---|----|---- Bavarian Cream (JF) | 5.50 Butterscotch Ripple (FW) | 2.30 Cream Whipped (FA) | 2.20 Maple (TPA) | 1.50
One of the first eliquids I had that blew me away was Whit E. Octopus' Bavarian Cream. For years I tried to recreate it. It seemed simple enough, it's just bavarian cream, and there's a few manufacturers who make that as a flavoring. But, it was damn near impossible to get the nuances he was able to put into this. I tried all of the BCs, toasted and untoasted marshmallows, nuts, etc. Basically, just unattainable to me for at least 2 years.
Then Jungle Flavors comes out with their version of Bavarian Cream. Such an easy shortcut in them releasing that. It brought a 12 ingredient recipe (I'm sure most was wrong), down to the 4 ingredient one you see above.
The Butterscotch Ripple is there to provide a silky caramel type flavor, without being caramel.
The Cream Whipped provides at least half the texture of a thick and fluffy mouthfeel, while not giving too much additional vanilla flavor that a lot of other creams might have.
Maple (TPA). This is not maple syrup, or any of the other maples. It's just plain old maple (gremlin and wizard carry it). It does have some maple type flavor, but the main draw is the nuttiness it provides. The % on this one is personal taste, but the 1.5 makes it just noticeable enough without overpowering the JF BC.
This by no means is a clone. There's still a good amount of difference between this and /u/wittyoctopus version. This one is a bit more in your face, and not as well balanced. If you like this one check his out. How he was able to make this a long time ago without the JF and using mostly the old 3 flavor houses (tfa,fw,cap) I have no idea.
Now to start my multi year journey on that Octopus Ink.
I don’t have any maples other than my french toast🤔, nah, would a toasted almond or toasted marshmallow be worth a try? Maybe put jf BC and Purilum BC together. Purilum is also a great BC if you haven’t tried it. I think I’ll try that. Never had your Octopus ink but I’m all about a yummy creamy vape..ooh I have Ooo Bavarian cream too maybe I’ll just add that one too lol...idk?
The TPA Maple is pretty key in this recipe. The Cyclotene in it is high, and doesn't really contain any other ingredients. Toasted almond has too much acetyl pyrazine and removes too much of the creaminess, and makes it taste too much like bread. Toasted Marshmallow isn't needed because JF BC has most of the same ingredients, only around 9% does the toasted marshmallow start becoming viable for the punch needed, and that just seems excessive since the original is under 15% total flavoring. Plus the toasted marshmallow starts muting other flavors rapidly. I haven't tried Purilum or Ooo since those weren't readily available when I started on this recipe.
|Flavor Facts - International Cream| |---| |FOTW - Cream| |Cream Recipes on ATF| |Cream Recipes on ELR|
|Flavor|Company|Review|ATF|ELR| |---|---|---|---|---| |Bavarian Cream|Capella| - - - |On ATF|On ELR| |Irish Cream|Capella| - - - |On ATF|On ELR| |Banana Cream|Chef's Choice| - - - |On ATF|On ELR| |Cream|Chef's Choice| - - - |On ATF|On ELR| |Devon Cream|Chefs Choice|by ConcreteRiver|On ATF|On ELR| |Bavarian Cream|Flavor West|by Chrisdvr1|On ATF|On ELR| |Irish Cream|Flavor West| - - - |On ATF|On ELR| |Irish Cream|Flavorah|by ConcreteRiver|On ATF|On ELR| |Bavarian Cream|FlavourArt| - - - |On ATF|On ELR| |Catalan Cream|FlavourArt|by ClaptonBurns|On ATF|On ELR| |Irish Cream|FlavourArt|by Chrisdvr1|On ATF|On ELR| |Vienna Cream|FlavourArt|by Chrisdvr1|On ATF|On ELR| |Irish Cream|Hangsen|by Chrisdvr1|On ATF|On ELR| |Italian Cream|Hangsen|by mysticrosell|On ATF|On ELR| |Bavarian Cream|Jungle Flavors| - - - |On ATF|On ELR| |Vienna Cream|Liquid Barn|by ConcreteRiver|On ATF|On ELR| |Bavarian Cream|LorAnn| - - - |On ATF|On ELR| |Bavarian Cream|One on One| - - - |On ATF|On ELR| |Bavarian Cream|Purilum|by mysticrosell|On ATF|On ELR| |Bavarian Cream|Real Flavors| - - - |On ATF|On ELR| |Bavarian Cream|The Flavor Apprentice|by SONDERvape|On ATF|On ELR| |DX Bavarian Cream|The Flavor Apprentice|by (deleted)|On ATF|On ELR| |Irish Cream|The Flavor Apprentice| - - - |On ATF|On ELR| |Irish Cream V2|The Flavor Apprentice| - - - |On ATF|On ELR| |Devon Cream|Vape Train|by ConcreteRiver|On ATF|On ELR| |Irish Cream|Vape Train| - - - |On ATF|On ELR| |Hollandaise Cream|Wonder Flavors| - - - |On ATF|On ELR|
Don’t forget Chef’s Choice Devon Cream, aka the truth.
Anyone have a good hollandaise flavor recommendation for my Eggs Benedict recipe?
TPA Butter 4%
NF Cayenne .5%
FA Marshmallow 1%
White vinegar .5%
Saline to taste
Edit: Added some marshmallow to make those yolks nice and fluffy.
I have FlavourArt's Egg Yolk but haven't mustered the courage to try it yet. Do you have reason to believe Alibaba's is better than FA's?
Ooo has some cream that would be best described as a cream sauce I think you could say and maybe w the eggs one id10t has might be a possibility. It’s called cream bouquet and also,( they have sooo many ), maybe one of their cream II or sweet cream even.. I’m sfting all their creams that I have right now but that means less than nothing really, but maybe I can confirm more than their reviews already say in a week or so. I suck a sfting so doubt it but I’ll try...😬
Anyone tried Fa Bavarian cream? Fa Vienna Cream taste like glue or something to me. I guess I'm not the biggest fan of Europe's creams.
Did you let it steep for a while?
Yeah like a week. It was better , but still not a fan. Maybe 2 weeks?
Have you checked out ConcreteRiver's site? His reviews are top notch.
I own it but havent tried it yet. Gonna SFT it this week along with the other new FA flavors.
Vienna should not taste like glue. Maybe just not a fan. Have you tried FA bavarian?
No not yet , it just taste weird and chemically to me.
OK, first of all raw sea urchins (on pasta, possibly) are delicious, even though the part you actually eat is the reproductive organs. Apart from that, but staying in Sicily: does anyone have any idea of how to make a ricotta cream flavor?
HS Italian Cream is basically mascarpone. You might be able to morph that into a ricotta. Or if it’s in a complex recipe and ricotta cream is just one part of it, maybe it’s a close enough approximation. FLV Brie is another option. Don’t know exactly how to make a ricotta cream but if I wanted to I’d eat some ricotta cream, vape some Italian Cream or Brie and then go in search of what I need to make the one taste more like the other.
Mmm... I read some description and with some lighter milky flavor it could make a good ricotta cream. If FA Condensed Milk didn't scar me for life, I would say that a sweet milk flavor and ricotta would make a good ricotta cream. FLV Brie, on the other hand, is a bit scary. Ricotta is technically cheese, but the cream is made with 50% sugar, so it kind of loses all cheese undertones.
Questions! You're making a recipe - why do you reach for FA Vienna Cream instead of one of the hundreds of others creams in your arsenal. What does FA Vienna Cream give to the recipe that no other cream could do as well - what makes it the cream of choice here. Does FA Vienna Cream have any muting effects (like TFA Bavarian Cream)? Which creams mute a recipe and which creams don't? Or - which creams are the big muters (like Bav Cream)? I hardly ever use TFA Bavarian Cream any more solely due to it's heavy muting effects. Do all creams need the obligatory 2-4 week steep time? Is there a quicker steeping cream? Has anyone ever pushed FA Cream Fresh or FLV Cream really high? What happened?
Are we talking FA Vienna Cream?
Yes - sry I shoulda specified
I hope you get more answers from other people but here are mine.
I don't usually reach for Vienna Cream instead of one of the others. I would have to have tried several other creams before that one, unless I knew I needed a very sweet and somewhat fluffy cream that was free of diketones and didn't have strong dairy or buttery notes. I don't think I would ever use it as a standalone cream but I would use it to supplement other creams. Like FA Cream Fresh. That's pretty much 2% milk by itself. Add some FA Vienna Cream with it and you get something like diet ice cream.
Yes most creams have muting effects - which shouldn't have the negative connotation that it has. It can be just as desirable as detrimental depending on what you're trying to do. Not every setting calls for fruit to be that bright or sharp. Maybe I don't want my yogurt to be that sour. Etc. Creams that have high levels of maltol or ethyl maltol in relation to their other components are more mutey than others. FA Vienna Cream isn't super mutey.
It also isn't super blendy. Some creams will just sit on the bottom of your recipe, weighing it down (in a good way, usually), but Vienna Cream's lighter body sort of sits in the middle. Some creams are emulsifiers that are like putting your juice in a blender (looking at you TFA Whipped Cream). Great for mixing flavors together if that's desired, bad for those layered effects. Vienna Cream does okay with layers on top or underneath but will smooth out some of those top notes a bit. What you're experiencing and describing as muting might be more of a blending thing. When you blend two or more things together, they both get muted/diluted a bit, right?
No, all creams do not need 2 to 4 weeks of steeping. Most will reach their full potential at 2 weeks. Most will be quite good at 1 week. Most are immediately vapeable at least, though it might take them a week to really blossom. One of the things I don't like about FA Vienna Cream is that it requires 3 to 5 days of steeping to not be disgusting. I want to be able to taste something after just an overnight and see how it is and how it changes. I won't even bother doing that with FA Vienna Cream in there. Until it steeps into sweet creamy goodness, it tastes like someone tried to make an eggnog but substituted nail polish remover for rum. For some people, they get that off note from it for even longer and require an even longer steep to be able to enjoy it.
FA Cream Fresh 3.5% starts to taste a little cheesy and not in a good way. Like the odor of bad breath after eating stinky cheese. FLV Cream 2.5% is harsh.
Technically, Irish Cream is a liqueur, which makes it not quite appropriate for this... And ISTR seeing a Creme Anglaise from SA. Need to confirm that tho...
edit: confirmed Also, Creme Chantilly, which given it's a french manufacturer probably refers to the Chantilly in france.
I think it’s mildly amusing that all the other countries/regions have a family friendly Cream but only Ireland has one that can get you drunk
Anyone have something for WF Hollandaise SC? Chefs threw it in for free and I don't really have a starting point.
Then again it smells pretty good so I might just mix it solo like I used to do with CAP VC back in the day.
Kill me custard
I admit it, I made a mistake, or so I thought. I've been mixing for 1.5 years now and for the first time since I started I slipped triple the amount of a flavor into my mixing bottle than I wanted to.
My take on a vanilla custard started at 1% Vienna Cream, when making the third iteration the vienna cream slipped and it was at 3.5% because of this. I threw the bottle in the cupboard and feared the day when I should try this.
I am one of the people who taste glue from vienna cream when it's not steeped well.
So I waited a month and tried it only to not put it down and vape the whole bottle straight.
I love this, you may not. But I highly encourage you to try it.
You surely don't know what to do with that much vienna cream in your flavor stash so may as well give it a try.
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This one really needs a 4-5 weeks steep, but after that, it's a thick eggy delicious custard.
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edit: I really don't get what I'm doing wrong with the fancy table... sorry.
edit2: my dumbass got it.
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|Co.|Flavor|%| |:-|:-|:-| |TPA|Coconut Extra|0.40| |DYFS|Holy Vanilla|1.00| |FW|Sweetener|0.40| |CAP|VCV1|4.5| |FA|Vienna Cream|3.5|
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