Does Anyone Use Generic Flavorings?
Decorating By sonali00 Updated 20 May 2006 , 3:23am by fearlessbaker
I typically use McCormick vanilla flavorings for all my cakes. I was just wondering if anyone uses Costco or Sam's Club vanilla extract for baking and how it compares with the branded ones.
It comes in a very large bottle and is relatively inexpensive. Any feedback would be greatly appreciated.
I remember a segment on America's Test Kitchen where they tested high end vanilla extracts and the imitation variety.
"...Another surprising find is that there seems to be no difference between pure gourmet-type vanilla extracts and the cheap imitation kind in terms of the final end product -- in fact, the cheap stuff beat out the good stuff in taste tests. "
Even though I have the expensive Nielsen-Massey Vanilla Extract (a gift), I usually buy whatever is the cheapest.
i have to be honest.. i have 5 different types of vanilla in my cuboard. They are all used in different things.
1)Watkin's -- i use in my cookies (i can taste a difference in them, this is the best flavor i get in cookies)
2)Wilton clear vanilla -- frostings.
3)Tone's vanilla -- usually use in cakes (haven't been able to taste a difference with brands here)
4)Homemade vanilla -- well actually haven't tested it yet in different things, so no comment on this one.
5)Tone's immitation vanilla -- accidently picked up immitation one time and it is still here incase i run out of the other vanillas (it has come in handy a few times)
So to answer your question.. no i don't use the store brands.
Leily
About a month ago I made some buttercream icing with imitation vanilla (Wilton's clear)
Today I made the same recipe with pure vanilla extract, and did not like it as much. I was so shocked. I mean you could have knocked me over with a feather. There was definitely a different taste.
edited to say: I think it depends on what I'm making. For the frostings I may stick to the imitation. But in my actual baking, cakes, cookies, etc. My vote is for the real stuff.
I have purchased the vanilla flavoring from Sam's Club, and was disappointed.
Good vanilla should be opaque when it's in the bottle; the Sam's Club brand was very pale and clear by comparison to Spice Island brand, which I buy in a discount grocer. I had to rectify this by adding a fresh vanilla bean and letting it sit for 6 weeks. In the meantime, I had to go out and find an alternate source of vanilla.
Reading about making home-made vanilla, I learned that the darker it is, the more flavor has been extracted from the beans. I also learned that the strongest vanilla comes from two factors:
The number of beans you put into your liquid (the more beans, the stronger the flavor), and
Whether or not you cut the bean open and scrape the seeds prior to adding to your liquid. Whole bean vanilla will yield a lesser strength vanilla.
Theresa 
I always pick up a big bottle of the kroger brand vanilla extract. I always use that for icing that I know I'm going to color, and have even used it for just white icing to. It has that brown color to it but you can't tell in the icing especially if your using the all crisco recipe. Maybe if you'd hold it next to icing that has the clear vanilla you would notice just a bit of an off shade of white but you can't tell other wise. But I also keep the wiltons clear vanilla on hand to. The icing always taste the same to me no matter which one I use 
And the big bottle cost less then the wiltons small bottle.
Maybe I should add to that also that I'm no expert baker!! I only like to decorate the cakes lol. And besides, I do it for fun, family, friends etc. I've had alot of cake orders that I've done and got paid for, but it's still only for fun, it's not like I own my own business or anything 
But I haven't had any complaints "yet" 
If you want to learn just a bit more about vanilla and other spices go to www.penzeys.com. it's not too long and it's interesting.
Quote by @%username% on %date%
%body%