I'm a bit new to mixing desserts and I am having trouble with a few recipes. Quite a few of them ask for either TFA or Capella VBIC (same goes for custards with TFA vs Cap). My question is, can LB VIC be used instead in place of VBIC - or should I stick with what is called for?
Also curious about custards as well with tfa vs capella.
Looking over my future order, I have a ton of vanillas in cart due to this. I see a few people who mention that they prefer LB VIC over VBIC from cap/tfa. Do I really need to try each one or can substitutes be made? Ex.: TFA VBIC or Custard instead of Capella/INW. LB instead of TFA or Capella.
I would suggest cap custard and Inw custard. I look at it this way, people have done all the testing already and it really isn't any fun. Take the best couple suggestions and go with them. LB ice cream is great. I bought some hangsen but haven't tried it yet.
So INW Custard could be used instead of Vanilla Custard CAP and TFA?
LB VIC can be used instead of Vanilla Bean Ice Cream CAP and TFA?
Are the percentages the same? A lot of recipes are tailored for TFA/CAP Custard and VBIC.
Why are you replying to everyone with the same generic message? You can substitute whatever you want, but if it's not going to be the same taste for whatever recipe you're making. It all depends on which flavor YOU like. Percentages are NOT going to be the same for every substitute. Different brands have different concentrations. YOU are the only person that knows what tastes good to YOU, therefore it is up to YOU to test different percentages of different brands in different recipes.
LB is a good one, I can't stand TFA. But I usually use Flavor West 1:1. I really like it and LB is expensive and not carried everywhere.
So INW Custard could be used instead of Vanilla Custard CAP and TFA?
LB VIC or FW VBIC can be used instead of Vanilla Bean Ice Cream CAP and TFA?
Are the percentages the same? A lot of recipes are tailored for TFA/CAP Custard and VBIC.
Hi. Just look up percentages on ATF. Substituting isn’t going to make you that recipe though. Each custard/ice cream brings something else to the table. It‘s really all been mentioned already. For example, in a cookie or cake recipe, you‘d want a buttery custard, maybe even combined with an eggy one. With fruits you‘d be looking for something more neutral. Each one is used for a certain reason. I think that’s the crucial part you don’t seem to be grasping. It’s up to you, of course, sub to your heart‘s content, but don be surprised if you don’t generally like the outcome. Good luck.
This question is a lot like asking which is better Coke vs Pepsi. Who knows, it's subjective & it's only your tastebuds that can answer the question.
That said, all the different vanillas, ice creams & custards that you have mentioned, probably should be in your cart, because they are all good!!! But if that is not an option, I would go with the more versatile flavors, which IMO would be TFA VBIC & INW Custard.
This- FLAVOR FACTS <-----you need it, because it will answer those questions you have or at least help you make a decision on which direction you want to go.
In general, recipes are created with certain flavors for a reason. An inexperienced mixer cannot accurately make flavor subs without knowing what the original flavor tastes like. You can't just sub LB VIC for TFA VBIC and expect that you will get good results. You certainly might, but then you also might not. If you're trying to buy a minimum of flavors, then buy the top rated flavors and find recipes that use those flavors. If you want to mix a specific recipe, then you need to use those exact flavors. If you want to create your own recipes, SFT your flavors first. If you don't do that, you will just be blindly throwing shit together, and that rarely turns out good.
Yes, you can use Liquidbarn vanilla ice cream.
I'm pretty sure the consensus is that The LB VIC is the best option. with TFA being the runner up. A lot of people think TFA has a peppery taste. The only difference is LB not having that peppery taste.
There's a considerable difference in the texture they lend to a recipe.
LB VIC reads more like a ben and jerry's, high fat content type of ice cream where TFA VBIC reads markedly more like the cheapest ice cream you can find in the freezer section of your grocery, like that 1 gallon pail of "vanilla flavored ice cream product".
Would the percentages be the same if subbing in LB VIC for recipes that use TFA or CAP VBIC?
What about INW Custard over Vanilla Custard for cap/tfa?
LB is on the weak side, I wouldn't say it's an even replacement at 1:1. Additionally, it does taste different. LB vanilla ice cream presents as a richer, thicker ice cream than TFA/FW. I can't speak to capella VBIC, but the other two tend to read more like the super cheap stuff you'd find on a good humor ice cream bar or in the giant bucket of ice cream next to the store brand stuff at the grocery
As far as the custards go it is similarly a matter of what the recipe calls for, potentially, being picked for a reason. Everyone's custards taste different, INWs is probably most neutral with the least vanilla and the least steep time of the 3 you're asking about. Again, replacing one of them with a different brand's flavor can very likely make for a material difference in how the recipe presents.
For Vbic the percentages are basically the same for TFA, CAP, and LB. You would want to use less INW if substituting. Substituting is fine if you prefer a flavor over another. It won't be the same recipe since each concentrate tastes different. Everybody substitutes if they don't have a flavor, or they buy the missing one to taste the original recipe.
For the most part you can sub 1/1 tpa vbic and lb vic, no idea about cap I've never used it.
To me, inw custard and tpa vanilla custard 2 are way better than cap custard. You can pretty much shake n vape with inw and tpa takes a couple days but cap takes a good week plus to develop and even then it falls short to those 2. Custard premium is supposed to be good as well but no experience with it.