January 26, 2013 - 5:45pm
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!
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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
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!