In the Momofuku Milk cookbook, some recipes call for clear vanilla extract. Any substitutions until I can get my hands on some?

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added over 1 year ago

Frankly regular vanilla works just fine, as long as you're not making a white icing or something that it could discolor. Same flavor and buy a high quality brand sourced in Madagascar.

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MaryMaryCulinary added over 1 year ago

Clear vanilla is artificial vanilla, not the real thing. I'd much sooner have my creations tinted with real vanilla than taste that nasty artificial flavour!

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I agree with Mary Mary...however if you did want to get some it's at Michael's - in their cake decorating section. I got some for a white frosting [for cinnamon buns] and to be honest, it did not have very good vanilla flavor.

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