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Substitute for McCormick French Vanilla Blend

post #1 of 19
Thread Starter 

I used to always use this in my frosting, and it was divine!  Everyone loved it.  Well, they don't sell it anymore :(  Does anyone have a substitute that is very similar?  I have tried french vanilla creamer, coffee syrup, other french vanilla flavorings, and none of them are even close in taste!

post #2 of 19

LorAnn Oils makes a French Vanilla Flavoring ~ It is in their Flavor Fountain Line ~

 

https://www.lorannoils.com/p-8982-french-vanilla-flavor-fountain.aspx

 

You could try that...

 

Or maybe a mix of that and a good quality vanilla itself would come close...

 

I never bought the french vanilla from mccormick... 

post #3 of 19

Try Watkins Vanilla Nut!

post #4 of 19

I don't think Vanilla Nut is close to the same, but I also don't know (but, would you have to worry about anyone with allergies??)

 

McCormick French Vanilla Blend is all I've ever used too....I bought the last bottle my local small grocery store had last month, looks like I'm wondering the same thing the OP is????  Anyone????

 

Madicakes did you try any of these or find anything?

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post #5 of 19

Has anyone contacted McCormick's to see why they've discontinued, or maybe it's available online?

post #6 of 19
As I was trying to do that my computer froze. I'm going to try again later today.
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post #7 of 19

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #8 of 19
Thank you for trying, not available at any links.
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post #9 of 19
I too was using the French Vanilla Blend. I've found if you use Watkins Caramel flavor mixed with Wilton Vanilla that its almost an exact replica of the FVB. The only problem I don't care for is the FVB never altered the color of my buttercream whereas the Caramel flavoring does a little. For a full batch of buttercream I use 2 capfuls of Caramel - 2 Capfuls of Vanilla. Use the clear Wilton Vanilla as the darker vanilla will tint it even more.
post #10 of 19
Gerie, I contacted McCormick because we were using about 500 bottles a year & I was told it was too expensive for them to keep on the shelf. They wanted to sell me a bulk supply of it but it was a supply that would've lasted me 5 yrs & would've cost me $13,000 up front
post #11 of 19

I know!  It's ridiculous!  I looked at the site and saw their pricing and figured they were nuts!  Who could afford that cost?!?!!  Even a large business would be hard pressed to afford THAT cost!  Too bad some other company doesn't come up with the flavor for a much more reasonable price.  Or maybe some of the home made vanilla makers (I'm one, but not scientifically inclined!) can come up with a recipe for it.

post #12 of 19
I had a company send me a sample of their French Vanilla & it was horrible.
post #13 of 19

If somebody has the box or bottle of discontinued French Vanilla, please taks pics and post them.

 

My guess is that this was a blend of Tahitian and Bourbon beans--easy  to do. 

 

I have been using the LorAnn vanilla EXTRACTS (not oils) and their Tahitian 2x is really good with some Bourbon vanilla added about 1+1. 

post #14 of 19
@bakingirene no, its caramel flavor & vanilla. See my post above. I've found a way to duplicate. I also use LorAnn oils but McCormick's FVB had a special flavor to it that no one else has.
post #15 of 19

OK so I see that LorAnn has a natural "creamy caramel"  flavour.  Hard to tell how dark it will make your icing, but this seems to be the only "natural" caramel flavour that might imitate the McCormick blend.

 

I have the LorAnn "creamy" hazelnut and there is no cream in the taste, just a very smooth hazelnut flavour that makes a good addition to ground nuts in batter and dough.

 

McCormick has gotten rid of other good extracts before, I guess because they don't move enough of them in a year.  I have found LorAnn to be just as good tasting and more cost effective because they are more concentrated.

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