The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question about baking - vanilla extract

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jodie4321's picture
jodie4321

Question about baking - vanilla extract

Hello!

I have a strange question.  

I am making cookies now and it calls for a 1/2 tsp of Fiori di Sicilia.  So I read I can sub 1/2 vanilla extract and 1/2 orange extract.   I feel like that is a small amount of extract.   I really love the smell of vanilla. So my question is.....in recipes can you add an extra 1/2 tsp of vanilla extract or will that throw off the whole recipe.  I recently made vanilla,vanilla cupcakes and vanilla buttercream and I felt like it didn't have enough vanilla taste in it to justify calling it a vanilla,vanilla cupcake.  If I added a bit extract will it throw off the recipe completely. 

 

Thanks!

Farmpride's picture
Farmpride

go for it! it's all about what you like, sure a
"whole bunch" of high alcohol extra might mess with you a little, you could add a touch more flour to make up for the extra liquid, or even get a van. bean and grind it fine and add that too,  and then there are some nice powdered flavors which i use in my shop, and i love.

 

albert

farmpride.com

Mini Oven's picture
Mini Oven

I was making fudgy brownies the other day and thought the same so I opened the bottle and just glugged some in.  Did not regret my decision.  There are those that will say that with chocolate, adding vanilla is a waste of time.  I disagree.  I even like a few drops (and I mean drops) in my afternoon coffee for something special.  Although I didn't have the coffee, eating those  brownies yesterday on the rim of Laguna de la Mula in the shade was fantastic!