Could I use real vanilla extract vs. imitation? I don't know what effect it would have on a buttercream recipe. Also, I've been told that if you use the real vanilla, the color will fade if you mix your frosting longer. I don't know if it's true or not since I have yet to try it. Thank you for any help you can offer.
I have heard that you should use real versus imitation flavours to get the best taste. That being said, I have used imitation in the past (unable to find the real stuff). I just bought real vanilla from Costco and I will be using that in the future.
I've only started using pure vanilla extract recently. It has an AMAZING flavor. 
Also, I was told that in the artificial flavoring that there are petroleum based products in it. Ok..I googled an article. Found
http://www.mondevanille.com/vanilla-facts-about-vanilla.htm
....
"The extensively used product known as artificial vanilla , frequently labelled as being "identical to natural vanilla" is in fact, a chemical product containing synthetic flavouring and based on petroleum derivatives.
World production of artificial vanilla amounts to around 12,000 tons annually, whereas world production of natural vanilla corresponds to 30 tons.
Even though the price of the artificial product (about 15 euros a kilogram) is far lower than that of natural vanilla, it is hardly an adequate substitute: the aroma of natural vanilla is made up of over 200 components and is fuller, more subtle and more complex than any synthetic alternative could ever be."
From RodneyCK:
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. "
the vanilla that won the "taste test" was CVS brand Imitation Vanilla - and the test was done with several top chefs. (Just an FYI)
From RodneyCK:
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. "
the vanilla that won the "taste test" was CVS brand Imitation Vanilla - and the test was done with several top chefs. (Just an FYI)
Oh wow, thanks for sharing this, GREAT thing to know!!!
i use initiation flavour because we dont have the real stuff here in ja. i have made some real stuff with beans and vodka though...thats the closest i have come to the real stuff. i also havent noticed too much of a "oh thats real vanilla" either...so i will use what i can get. benjamins vanilla. i just add more then the recipe calls for thats all.
i used to use imitation to save money, but i found you need to use more and it has a bit of an aftertaste. i stick to the real stuff now.
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