GE Imitation Vanilla Review

Recently I was in the supermarket glancing the shelves and I saw a product by GE for Imitation Vanilla - now we all know how expensive vanilla can be (about $5.00 for a small bottle) - the imitation vanilla was $1.99 for an average size bottle. It was located along with the spices/extract section - and was clearly labeled "Imitation Vanilla". I decided to pick some up and do a test to see if there was any difference in taste when I used in my baked goods.

I made a plain Vanilla Cake, and a batch of sugar cookies. One time I used Pure Vanilla and the other time I used Imitation Vanilla - in the Vanilla Cake (or Plain Yellow Cake) there was a subtle difference - but only because I was looking for it. So I asked one of my friends to taste it and afterwards asked if it had the same vanilla taste as the regular cupcakes I make and they replied that it did. In my sugar cookies the taste difference was invisible - and tasters couldn't detect hints of vanilla in either of the cookies!

After "testing" it out - I found that the imitation vanilla compared to pure vanilla just fine! If you don't want to splurge on regular, pure vanilla - then imitation vanilla would be fine. Now I'm not saying all imitation vanilla's are equal - I only tested GE brand and that baked up fine! I would rate it about a 7 out of 10 and pure vanilla a 8 out of 10. Only because it is the natural, pure version and truthfully it is better for you and in the long run will bake better in baked goods. Now the imitation vanilla stands just as well and would be a 10 out of 10 for price since it's so much cheaper than regular vanilla and baked up fine in baked goods.

If you want to experiment with this at home with a different brand of imitation vanilla (or the same!) here's the recipe I used for the Yellow Cake and the Sugar Cookies (Sugar Cookie recipe courtesy of Betty Crocker):

Yellow Sheet Cake
1 ½ Sticks Margarine
1 ½ Cups Sugar
3 Eggs
2 TP Vanilla
1 TP Salt
1 TB Baking Powder
3 Cups Flour
1 ¼ Cups Milk

1. Beat the margarine and sugar until light and fluffy.
2. Add all three eggs, vanilla, and salt. Keep beating until mixed in.
3. Add in flour and milk and beat for 5 minutes if beating by hand, or 2 minutes with mixer.
4. Pour into a well greased 9x13 pan in a 350 degree oven. Bake for 35-40 minutes.

Sugar Cookies
3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar

1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.