I was wondering what alcohol content I should shoot for when selecting commercially prepared vanilla? I usually use Wilton, but saw a large bottle in Sam's that was 33% alcohol. That seemed like a lot. My Wal-Mart just took out all of the McCormick extracts and are using all Great Value. I wonder if that is just as good. The GV clear vanilla is 22% alcohol. I wasn't sure if alcohol contents varied between clear and dark vanilla either. Any thoughts?

Sorry, but I can't help you on the clear vanilla extract part of the question. I do not use anything imitation in my baking or cooking.

I found that unless the vanilla extract is made by a company that specializes in spices/flavorings, it usually leaves much to chance. For instance, a couple of years ago, I bought a bottle of vanilla extract at one of those club stores. When I got it home and looked at it under the light over the stove, I was extremely disappointed with it, as it was actually so lacking in vanilla that you could see through the bottle - it was almost all water and alcohol. I bought a small bottle of Watkins' double-strength and added that to it, to make it more useable. I make my own vanilla extract now, using the Barefoot Contessa's recipe.

As far as alcohol content, what you have there is a bit lower than the norm. Most brands of vanilla extract I have read the labels of have an alcohol content of 35% or better. In fact, lemon extract can go as high as 80% alcohol, which makes it desireable for painting on cakes.

Theresa

I can't get the link you posted to work, probably because the system has abbreviated it. That sometimes happens to me.

I do use the Ina Garten recipe that has 12 vanilla beans and 1 bottle of vodka.

My icing is never pure white, but very close. I make a pasteurized SMBC, which is slightly off-white, because of the butter content.

Theresa

Yep - that's the recipe I found. That makes sense about the SMBC, too. I've also noticed that there are so many shades of "white" on cakes...and all great! Thanks for the help, Theresa!