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imitation clear vanilla extract - Page 2

post #16 of 19
Yes 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.
post #17 of 19
Quote:
Originally Posted by MBalaska View Postr
 

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.


I agree that there are many ingredients out there that the initial reaction would make anyone question them until the final product, but I just can't get past the Wilton clear vanilla. 

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post #18 of 19
The "butter flavor" is heinous. I used it once when I first started decorating and never again.
post #19 of 19

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.

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