When can artificial vanilla extract be used in place of real vanilla extract?
There's another question about the difference between artificial and real vanilla extract, saying people can tell the difference, but perhaps not in baked goods. The labeling can also be confusing.
So I am curious, I would like to know when to save some money and use imitation;
- What are use cases for using imitation vanilla without it being apparent to the taster, especially in restaurants and the food industry?
- What type of use cases will imitation vanilla be apparent?
- Are there specific types of applications where the quality of real vanilla is utterly necessary?
Best Answer
Wikipedia has a nice link explaining a study in which real and artificial vanilla are compared:
It explains why and where it is possible to substitute one for another without losing flavor.
The gist of it is that real vanilla has a lot of flavor notes apart from vanillin, but these begin to bake off at around 280-300 degrees. So cookies with artificial vanilla tasted better than with real vanilla whereas cakes (which rarely exceed 210 degrees) ranked better with real vanilla, as did other uncooked or cold items.
The article also deals with the amount of alcohol present in pure vanilla extract and in artificial vanilla, and explains how that affects flavor. Based on that, I would suggest artificial vanilla for baking/cooking at high temperatures and real vanilla otherwise.
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Quick Answer about "When can artificial vanilla extract be used in place of real vanilla extract?"
In almost all cases, vanilla flavor, pure vanilla extract and imitation vanilla extract can be swapped out for each otherwithout any problem. The amount of extract used in most baking recipes is so small that a 1 to 1 swap will not change the flavor of your dessert.Is artificial vanilla the same as vanilla extract?
Vanilla extracts can contain other ingredients such as sugar, which contributes to the sweetness of the product, but not the overall flavor. Extracts without any additional ingredients have a longer shelf life. Imitation Vanilla is made using (you guessed it) imitation ingredients which often contain chemicals.Can you bake with imitation vanilla?
Using imitation vanilla extract in your baked goods is like dousing yourself with the Chanel No. 5 knockoff you bought in Chinatown. Sure, it may have some of the right characteristics, but it's not the real thing. Pure vanilla gives your baked goods a fully infused, rich flavor with no weird chemical aftertaste.Can you replace vanilla extract with other extracts?
Other flavor extracts such as orange, lemon, or peppermint can also be used in place of vanilla but will change the flavor of the finished recipe more significantly. Thus, make sure to pick a flavor that will complement the other ingredients.What is the difference between pure vanilla and vanilla extract?
Vanilla in its pure form is a combination of vanilla bean extract, water and glycerin. A typical vanilla extract, however, is a combination of vanilla bean extract, water and sufficient quantity of alcohol. The glycerin is not present in vanilla extract.Is there a difference in Imitation VS Real Vanilla Extract?
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Answer 2
You need to use the real thing in creamy preparations like creme brulee, puddings, ice cream and sauces. Use the artificial stuff for baking. As noted above, there may be a difference between cakes and cookies, but I can't detect it.
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