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