The use of vanilla is used for the most part when baking cakes or cookies from scratch. Most recipes call for only a small amount to bring out the flavor of a recipe. If your recipe calls for vanilla you have the option of using pure vanilla extract or vanilla essence, which most people know as imitation vanilla flavor.

Vanilla extract is more expensive, but my go to when I am baking. It also has a stronger, purer vanilla flavor because it is less processed. So, can imitation vanilla be swapped for the real deal and does it make that big of a difference?

Vanille extract is produced by soaking vanilla beans in a mixture of water and ethyl alcohol. The name comes from a molecule called vanillin, found in vanillin beans. Be aware the standard for pure vanilla varies from country to country. In the U.S., the FDA states the final product must contain 35% alcohol and 13.35 grams of vanilla beans per gallon.

Vanilla extract is made from mature vanilla bean pods that have been aged 3-4 months, which allows them to develop vanilla flavors. When added to the water and alcohol mixture, the alcohol draws out the vanillin which is infused into the liquid, thereby producing pure vanilla extract.

You can imagine this is a long process, of course food manufacturers manipulate the environment to speed up the extraction. You may want to attempt to make your own vanilla extract in your kitchen, I will share the recipe with you, but first let us discuss vanilla essence or imitation vanilla.

Imitation vanilla is made using water, ethanol, propylene glycol, emulsifiers, and chemically produced flavors and colors. As in the case with vanilla extract, vanilla essence gets its flavor from vanillin, however due to the fact it is made in a lab, it is less expensive than using vanilla beans.

Castoreum, a secretion from the anal glands of beavers that smells similar to vanilla is rumored to be the key ingredient in vanilla essence. Even though castoreum is rarely used in food in the U.S., fewer than 150 pounds, I decided to spend the extra money and use the pure extract, and those that follow me know how I feel about processed foods.

Vanilla essence of course is a processed product that’s made using artificial flavors and colors, compared to the pure extract made from vanilla beans and ethyl alcohol. However, they are interchangeable, and you can substitute the essence for pure vanilla, but you will notice a real difference in flavor.

It is strongly recommended that if you are preparing desserts like puddings, custards, pastry creams, or icings, to use pure vanilla extract. The essence can be readily used in chocolate cake, chocolate chip cookies, cheesecake, and chocolate pudding. In general, real vanilla is best for uncooked dishes or dishes with vanilla as the key flavor, while the essence is okay for baked goods that don’t need a strong vanilla flavor.

As promised, I will now share the recipe for you to make homemade vanilla extract. It’s a very simple recipe but takes some time to mature.

INGREDIENTS

3-6 vanilla bean pods

8 ounces of vodka

DIRECTIONS

Steps

1. Slice each vanilla bean pod in half.
2. In a sanitized jar or bottle with an airtight lid, add vanilla bean pods and cover with vodka. (I use a mason jar).
3. Close the bottle and store in a cool, dark place, like your pantry, for at least 6 weeks and up to 12 months.
4. When ready to use the extract remove the vanilla beans.

The more vanilla beans you use, the stronger the taste. Periodically you should shake the bottle. The alcohol content of the vodka should inhibit bacterial growth, but don’t use your vanilla extract if it has visible mold growth or a foul odor. Although the wait is long, you only need two ingredients: vanilla and vodka.

Despite being used in small amounts, vanilla extract can enhance the flavor of your desserts and is made from pure vanilla beans producing a stronger flavor. The essence can be substituted in baked goods which don’t require a strong vanilla flavor, but it may be worth it to splurge on the real deal. In the meantime, start a batch of homemade vanilla, when one is ready start on the next.

Oh, by the way, if you are trying to cut back on your sugar intake, spices like vanilla and cinnamon add a mild sweet flavor to foods without the use of sugar.

Until next time,

Peace, Love, and Blessings💖