I mentioned this waaaay back in 2008, but with the recent price hike for real vanilla extract, I thought it needed a new mention.
(Also, there are a few more people reading now than there were in 2008. 😉 )
Cook’s Illustrated/ATK/Cook’s Country has done multiple taste tests with imitation vanilla vs. real vanilla extract, and they’ve reluctantly concluded that in baked goods, imitation vanilla is as good as real vanilla.
It’s surprising, I know, but it’s true!
So, keep two bottles in your baking cabinet: the real stuff for things like ice cream, pudding, homemade vanilla yogurt, and frostings and the imitation stuff for things that get baked (cookies, cakes, brownies).
P.S. In case you were wondering, there’s been a vanilla bean shortage in the last year, which is why real vanilla is so pricey.
kkatx
Wednesday 14th of November 2018
Haha, this debate is pretty funny. If professionals can't tell the difference in baked goods, you probably can't either. The mental/emotional factor is the strongest thing. There have been several blind tests done with imitation vanilla vs "natural" in baked goods and participants overwhelmingly choose the imitation vanilla baked goods as having the best flavor (please note I am referring to BAKED high temp foods...). I don't doubt the flavor differences become more apparent in creams and beverages... But hey whatever floats your boat and if your budget allows it, then that's great! Hopefully most of the price of your "natural" purchase goes directly to the farmer... (the reason I put "natural" in quotes is because getting the vanilla from the earth to your cupboard is anything but "natural" - lots of burning of fossil fuels required and clearing of ever more scarce habitat land, not to mention packaging... and no not saying imitation has less impact, but perhaps some imitation does if produced locally & with fewer ingredients). Happy Baking & Happy Holidays!
Christine
Wednesday 24th of January 2018
No, it's not 'just a cake.' It is something I make to demonstrate my love to my family. It is also something my family takes into their bodies, so can impact their health. Just a cake would be something made only to look at, not to eat.
My frugality is a servant, not a master. I will gladly sacrifice it when needed for my family's safety (I do not use artificial flavorings of any sort or hydrogenated oils in what I make for my family) or to improve my family's quality of life (and the taste of our food is a substantial factor in this for my family).
Kai
Friday 19th of January 2018
Don't lose your frugality over a cake flavouring! Get the artificial vanilla! It's just a cake.
Cathy W
Thursday 18th of January 2018
I'm not sure I really agree with this. I'm known to my friends and family as having the best chocolate chip cookies around. Everyone always wants to know what my secret ingredient is....well it's the vanilla I use! I only use a certain vanilla and it makes the cookies special!
Kait
Wednesday 17th of January 2018
I prefer using real vanilla. My SIL uses imitation and I really don't notice it, but for me, I like the real thing for baked goods, granola, etc. I always bought at Costco, but when their price kept going up, I resorted to making my own. The initial outlay was expensive, but I made a bunch of small bottles for gifts and everyone was thrilled with it (that's how I justified it ;-). I'm finishing up my Costco bottle and letting my homemade continue to steep. The aroma is delicious. Ina Garten (Barefoot Contessa) has a couple of jars she started many, many years ago and continues to use. As long as the vanilla beans stay covered in vodka, they are fine. As of earlier this week, Costco's price is now up to $36 per bottle! My initial outlay doesn't look so bad now! :-)