I always use artificial vanilla flavour in my baking but when I used the real thing I knew that the flavour is much better. Is it economical to use real vanilla extract to cakes for customers? any feedback would be appreciated.

vanz

I actually read an article once where they blind tasted a bunch of products with both real and artificial, and the artificial won...

that said: I find giant bottles of real madagascar bourbon vanilla at Cosco for like $7.99, so I'm sticking with the real stuff. Something about it being "real"...

I'm a fan of real vanilla. I just like the flavor a lot better. I only use artificial when I use clear vanilla for white cake or frosting.

I always use top quality real vanilla. Fake vanilla is made of tonka bean and wood chips...nasty!!! If someone wants a white cake, I tell them they need fondant.

I won't have second thoughts then, from now on I will start using the real stuff... thanks!

I, too, find the flavor of real vanilla far superior. The "good stuff" is becoming very pricey . I buy large bottles of real vanilla extract at Sam's Club and for the most part am happy with it. I do keep the expensive stuff on hand though for times when vanilla plays a starring role, i.e. creme brulee.

You ask if it is more economical to use real vanilla, so let's look at it this way:

You say the cake tastes better than a cake made with imitation vanilla. So where is the economy if you are offering a cake that tastes like one that can be bought at a chain store?

No matter how pretty you can make a cake, they are not going to come back for another one if the first one tastes like metal -- which is the taste artificial vanilla leaves in my mouth.

So, here's the deal -- spend a little more on real vanilla, and sell more cakes. Spend less on imitation vanilla, and spend your days waiting for the phone to ring.

Theresa

Right on, Theresa! A girl after my own heart.

I also saw that episode of America's Test Kitchen. Perhaps my palate is more sensitive, but I can not only taste the difference between real and imitation, I can actually smell it in the product, finished and/or while baking. There is no way I would touch the stuff.

If I need a white icing, I use vanilla powder instead. The instructions say to use it equally as you would use liquid vanilla, but I have found it to be overpowering. I use 1/2 teaspoon vanilla powder in lieu of 1 teaspoon vanilla extract.

Theresa

I use real vanilla in everything that I bake. Far more superior in taste than the fake stuff.

Theresa, although the real stuff is far more superior than the artificial, the latter doesn't taste that bad... I get compliments with the taste of cakes I bake all the time.

I must be the "odd ball" out b/c I did a blind taste teste once for a group, and was able to pick out the artificial vs the real. I think perhaps it may be when you are constantly use to the same ingredient, you immediately notice a difference when you change ingredients.

real vanilla is definantly the way to go.

No one's mentioned it, so I thought I would. I use Vanilla Bean Paste in all of my baking unless it's a frosting or whipped cream that needs to be a certain color. It gives yellow and white cakes a little something extra when the clients see the Beans in the cake itself. There seems to be a mild taste difference as well, but I seem to be the only one that notices the difference when I use the Paste and when I use the extract.

Alton Brown gave some good info on Mexican Vanilla and imitation vanilla: the tonka bean extract found in both are cancer causing.

I use Watkins Original Double-Strength Vanilla. I love it!! It has great flavor. They use Madagascar Bourbon vanilla beans to make it. YUMMY!!