Imitation Vanilla Extract Works Better Than Real Vanilla In One Situation - Tasting Table

Real vanilla extract comes from the vanilla orchid, while artificial vanilla is made using synthetic substitutes. Artificial vanilla is typically cheaper, and some people argue for avoiding real vanilla. In high-heat baking such as cookies and cakes, the complex flavor compounds in real vanilla break down under heat, leaving vanillin. Synthetic vanilla can provide similar flavor in these conditions, and some people find it stronger in cookies, making imitation vanilla a cost-effective choice. Real vanilla is better for cold temperatures and low-heat uses because its complex compounds do not degrade. It can be used in homemade ice cream, custards, buttercream frostings, and no-bake desserts, often paired with other vanilla forms for added flavor and appearance.

"Although high-heat cooking destroys some of the complex compounds in natural vanilla, cold temperatures do not. As such, you may want to try adding real vanilla extract to treats like homemade ice cream; we recommend pairing a high-quality extract with other forms of vanilla, like paste or pod scrapings, to elevate your dessert even more and to give it those beautiful little black flecks. You can also use real vanilla extract for custards, buttercream frostings, and no-bake desserts, since they will allo"

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