Heaven Cakes!

What Is The Best Kind Of Vanilla Extract For Baking?

There are so many varieties out there nowadays so I'd like to know what's the best for baking purposes.

Nielsen-Massey Vanilla Products: it's darn expensive, but DELICIOUS!!! - I get it at either a specialty grocer or Williams-Sonoma.com

Only the best vanilla from the island of Madagascar is intense enough for Nielsen-Massey, whose extract has long been the choice of bakers and ice cream makers. (This vanilla is known as “bourbon vanilla.” The term dates from the time when Madagascar and several other vanilla-growing islands were under French rule and were called the Bourbon Islands.) Made from selected vanilla pods in an exclusive cold-process method, the extract has a rich, intense flavor. The vanilla beans are whole 7” pods, each equivalent to approximately 1 tablespoon of extract. Convenient to use, the pure vanilla paste contains flecks of vanilla bean seeds. Use this superior-quality vanilla to enhance baked goods as well as custards, cheesecake and ice cream. Vanilla extract is 8 oz. Vanilla beans include 2 pods. Vanilla paste is 4 oz.

Technorati Tags: Baked Goods, Bakers, Bean Seeds, best type of vanilla, best type of vanilla extract, Bourbon Vanilla, cheesecake, French Rule, Grocer, Intense Flavor, Island Of Madagascar, Massey, Nielsen, Pure Vanilla, Tablespoon, Term Dates, Vanilla Bean, Vanilla Beans, Vanilla Extract, Vanilla Pods, Vanilla Products, what is the best vanilla, Williams Sonoma

BlackGuyLover

Any brand that says pure & not imitation is fine.
References :

17 February 10 at 23:23

robbie holland

Any supermarket has a stand full of little bottles with all kinds of extracts.
Most of them are good.
If you recognise a name and like their products usually:get that one.
I use :Baukje
But I live in Holland.
References :

17 February 10 at 23:55

The Squirrel

100 percent pure Mexican Vanilla
References :

18 February 10 at 00:10

Cheryl C

Real vanilla extract is the best for anything calling for vanilla extract.

Incidently, the real thing is made by soaking a dried vanilla bean in brandy, so it has a pretty significant alcohol content. This explains why pint bottles of real vanilla extract are common in "dry" counties, not because they are marathon bakers! LOL
References :
Long time baker.

18 February 10 at 01:00

dmdavidmeary

The best is not an extract, it is the fruit. The best fruits come from Bourbon island. La vanille de bourbon. It is a bit expensive but uncomparable. If you do something including hot milk (creme patissière ou créme anglaise) you simply put the fruit into the milk. At the end you simply wash it with clear water and let it dry for another use. If you wish to use it for a Cake then you cut the fruit and extract the black matters inside. The flavor is strong so use only a part of the fruit if you’re cutting it. Vanillia fruit can also be used to aromatise sugar (the fruit into the sugar directly and it can serve many times). This natural extract has no chemical and is free from the, always present in other extract, industrial taste.
David, french chef.
References :
classics in french cuisine

18 February 10 at 01:25

Aloha K

I really like Nielsen & Massey Madagascar vanilla extract. There are also some really excellent Tahitian vanillas too.
References :

18 February 10 at 01:38

mothernyte

I find Watkins makes the best real vanillia…just makes a cake or pudding have that extra flavor…
References :

18 February 10 at 02:23

Jennifer T

Pure Vanilla Extract, its a little more expensive but well worth it!
References :

18 February 10 at 02:37

jmdls7

Living in the southern part of the United States, we have many brands of vanilla extract, when in a rush, i use the Watkins brand, but the extreme best is when you can open a vanilla bean, beat it with a cleaver for a bit, and add a pint of bourbon. I keep quart jar with the bean and burbon close during the holiday seasons. Its great for all things. Hope this helps
References :

18 February 10 at 02:52

Swirly

Pure
References :

18 February 10 at 03:07

Cara M

Nielsen-Massey Vanilla Products: it’s darn expensive, but DELICIOUS!!! – I get it at either a specialty grocer or Williams-Sonoma.com


Only the best vanilla from the island of Madagascar is intense enough for Nielsen-Massey, whose extract has long been the choice of bakers and ice cream makers. (This vanilla is known as “bourbon vanilla.” The term dates from the time when Madagascar and several other vanilla-growing islands were under French rule and were called the Bourbon Islands.) Made from selected vanilla pods in an exclusive cold-process method, the extract has a rich, intense flavor. The vanilla beans are whole 7” pods, each equivalent to approximately 1 tablespoon of extract. Convenient to use, the pure vanilla paste contains flecks of vanilla bean seeds. Use this superior-quality vanilla to enhance baked goods as well as custards, cheesecake and ice cream. Vanilla extract is 8 oz. Vanilla beans include 2 pods. Vanilla paste is 4 oz.
References :

18 February 10 at 03:29

T M

Pure vanilla extract. Please don’t waste your money or time on imitation, it doesn’t taste the same at all.
References :

18 February 10 at 03:59

Write a comment..

Name

Email

Website