Transparent Vanilla Flavor - (choose the size)

LorAnn Oils

Artificial Transparent Vanilla Flavor 118 ml

Colorless vanilla flavor for white icings, fondants, and light preparations

LorAnn Transparent Vanilla Flavor 118 ml is a colorless vanilla flavor specifically designed for preparations that must remain perfectly white or light: royal icing, white fondant, Swiss meringue buttercream, pavlovas, isomalt, marshmallows. Unlike traditional vanilla extract that colors amber yellow, this transparent flavor does not alter the color of the preparation.

118 ml (4 oz) pastry size with precise pouring tip. Ideal solution for cake designers and boutique pastry chefs producing white wedding cakes, pure-shell macarons, and decorated cookies with royal icing. The vanilla flavor remains intense and authentic despite the lack of coloring.

Highlights

• • Colorless signature: preserves the perfect whiteness of light preparations and icings.
• • Intense vanilla flavor: powerful flavoring without compromising color.
• • Cake design compatible: essential for white wedding cakes, royal icing, fondant.
• • 118 ml pastry size: economical for regular use in boutique pastry.
• • Heat stable: retains its intensity even after baking.

Technical features

• • Brand: LorAnn Oils (United States)
• • Type: transparent artificial vanilla flavor
• • Size: 118 ml (4 oz)
• • Color: colorless (does not yellow preparations)
• • Use: white glazes, fondants, pavlovas, isomalt, marshmallows, cake design

Recommended applications

• • White glazes and fondants: colorless version that does not yellow light preparations like royal icing.
• • White buttercreams: preserves the whiteness of ABK creams and Swiss meringue.
• • Sugar paste and fondant: flavoring without altering the color of the paste.
• • Pavlovas and meringues: intense vanilla on signature white preparations.
• • Light confections: isomalt, marshmallows, nougat without unwanted coloring.

Instructions for use

1. Dosage: add only a few drops to your preparation, mixing after each addition to evaluate the flavor.
2. Taste test: taste gradually, knowing that the flavor intensifies while resting. The final dosage is more accurate after 30 minutes of resting.
3. Heat compatibility: stable during baking, retains 80 to 90% of intensity after oven baking up to 180 °C.
4. Cold preparations: add at the end of preparation in buttercreams, whipped ganaches, stabilized whipped cream.
5. Storage: close the bottle tightly after use, store away from direct light and heat.

Ingredients and allergens

Ingredients: Water, propylene glycol, vanillin, ethyl vanillin, glycerol. Gluten-free, lactose-free.

Allergens: No major allergens declared. Check the label for up-to-date information.

Storage

Store at room temperature (15-25 °C), away from direct sunlight. Close the bottle tightly after each use.

FAQ: Frequently Asked Questions

What is the difference with a bourbon vanilla extract?

Madagascar bourbon vanilla extract comes from real vanilla pods in 35% alcohol, with a natural amber color and visible seeds. The artificial transparent vanilla is synthetic, colorless, alcohol-free, and seedless: designed only to preserve the whiteness of light preparations (royal icing, white fondant, pavlova). Choose the bourbon extract for aromatic complexity, and the transparent version for visual purity.

Can it be used in white buttercream?

Yes, it is even the preferred use: Swiss meringue buttercream whitened with Colour Mill White colorant remains perfectly white thanks to this transparent flavor. A classic vanilla extract would yellow the preparation.

Why an artificial flavor and not a natural extract?

Natural vanilla extracts contain natural pigments that color amber-yellow, which is physically unavoidable. Only a synthetic flavor can be completely colorless. For white wedding cakes or spotless white royal icings, the transparent flavor is the only visually compatible option.

Patissland tip for signature white preparations

For a perfectly white wedding cake: combine the transparent vanilla flavor with a Colour Mill white colorant (which whitens the natural yellow of butter) in a Swiss meringue buttercream. Result: a spotless, photo-ready white. For white royal icing on decorated cookies, use 1/2 teaspoon of flavor per 250 g of icing. For pavlovas, add at the end of whipping the egg whites to preserve the flavor without coloring.

Product information

• Brand: LorAnn Oils
• Type: artificial transparent vanilla
• Size: 118 ml
• Specificity: colorless

To go further

Complete your equipment for white preparations:

• • The entire LorAnn range on Patissland.
• • To whiten your preparations, use our liposoluble colorants Colour Mill.
• • Explore our food flavorings from all brands.