AThis can totally be filed under the "stupid question" file I know, but I'm so inexperienced I thought I'd ask anyway.

I just opened up a jar of wilton's imitation clear vanilla extract. Smelled it and I almost dropped the whole thing on the floor. Is it supposed to smell (and taste!) like rubbing alcohol?

I can't find an expiration date anywhere.

Thx!!

I wouldn't use it.  

AI threw both bottles away! It was one of the worst things I've ever smelled. Expecting to smell something sweet, and smelling alcohol. It was awful!

Thx!!

Vanilla isn't sweet, you have to add it to something that is sweet. It is just a flavor. That is fake vanilla, but even real vanilla isn't sweet.

Do you have a bottle of pure vanilla extract? Open it, smell and taste. Compare.

AI don't know what's in imitation vanilla, but there is alcohol in my regular vanilla and it doesn't smell good at all to sniff the bottle.

AAnnabakescakes, should clear vanilla have a super strong alcohol scent?

AI'm not sure if something is wrong with it or if I haven't noticed it before. Thx

OK, had to take out the two bottles and compare.  Expensive real vanilla extract smells strong of alcohol and vanilla.  Artificial vanilla had almost no smell at all- very faint odor that smells slightly plasticy & sweet.

( it's hard to describe scents, & I have an ancient sniffer.)

I have Wilton Clear vanilla here and it smells like almost-vanilla and rubbing alcohol. Pew.

The only time I've used the Wilton vanilla is when I made their practice icing.  It just smells strange.

AYeah I can't stand the stuff myself.

AThx everyone! I'm glad it's not just the one I opened up. I was about to run out and buy a whole new jar!!

Wilton's clear vanilla gives an odd taste to cakes. No one would likely notice, but when compared, it is obvious. I learned this years ago when I made six practice cakes before my daughter's wedding. Walmart now carries Watkins brand vanillas. They are cheaper than Wilton and MUCH better. I use Watkins clear imitation vanilla whenever I need to use clear. It's really good.

there is a down side to using just the smell out of the bottle to choose ingredients.  One of the most delightful Scandanavian cookies I've made uses 'Baking Ammonia' as an ingredient.  Smells like hell going in the batter, smells up the kitchen when it's baking.  But once it's all cooked out.......heaven pure heaven.

AYes baking ammonia rules. Watkins also rules (real, not clear or double strength). Dare I say that I like Watkins better than Nielsen Massey? Also I've used Spice Island's vanilla and liked that a lot as well. I never buy clear vanilla and I use a ton of real in my buttercream (2-3 tablespoons). I've never had a problem getting good colors or someone complaining that my cakes aren't white enough.

AThe "butter flavor" is heinous. I used it once when I first started decorating and never again.

Agreed!  Once again, the only time I used the Wilton butter flavor is with the practice icing.  This was years ago when I took a class.  Flavors have really changed over the years.  So many nice choices now.