Most sweet baked goods call for vanilla extract. Even if another extract, such as almond or lemon, is listed as an ingredient, vanilla is often present as an addition, helping to enhance the flavor combination. A teaspoon or two of vanilla is plenty, playing a role in flavor enhancement or balance. In some vanilla-heavy treats, it's the star of the show.
Ask any baker; they'll always tell you that pure vanilla extract is best. It's more expensive than artificial vanilla, of course, but it's worth the extra cost for its flavor.
If you want to treat yourself to the good stuff, you might as well use the brand that the experts recommend. I asked professional bakers, pastry chefs, recipe developers, and cookbook authors to name their go-to brand. They all raved about the same vanilla extract, and it’s also the bottle I keep in my baking cupboard.
The expert bakers I interviewed
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The Best Vanilla Extract for Baking According to Professional Bakers
The vanilla extract that professional bakers use in everything from cakes and pie fillings to cookies? Nielsen Massey Pure Vanilla Extract.
Redd-McIntosh says, “I use Nielsen-Massey in everything, and I mean everything! I use it in my cake batters. It’s always in my buttercream. Every cookie dough has extract in it, too. I don’t measure vanilla with teaspoons; I measure it with my heart.”
Many bakers choose Nielsen-Massey for its intense flavor and consistent quality. “You can use less to get the nuanced flavor of vanilla. I appreciate its consistent depth of flavor, quality manufacturing processes and natural ingredients,” says Stankiewicz.
“I use Nielsen Massey Vanilla Extract to add depth of flavor to a variety of different recipes, from desserts to breakfast treats to beverages,” says Melendez. “It’s a great way to add a touch of complexity to any dish. I love adding a touch to pancake batter, milkshakes, and rice pudding.”
Other bakers have been using Nielsen-Massey for a long time. “I’ve been using Nielsen-Massey since 1995, when I started working at Zefiro Bakery,” Groom notes. “I like the quality, the depth of flavor, the availability, and also the sustainability of the company. I also really appreciate that they take care of the farmers who grow the beautiful vanilla beans that they use in the final product.”
As for Lin, he uses the extract in recipes where vanilla really shines. “I reach for Nielsen-Massey vanilla if I’m making something where vanilla is the main flavor, like vanilla custard, crème brûlée, ice cream, pudding, or buttercream frosting.”
McDowell says, “I actually have several brands of vanilla in my kitchen, but I really like the flavor notes of Nielsen-Massey vanilla and use it very frequently. I’m also a big fan of the large 900ml bottles they sell. Although expensive, they’re a great money-saver for anyone who cooks often.”
Stankiewicz echoes McDowell’s love of larger bottles. “As someone who uses a lot of vanilla, larger bottles are more convenient and cost-effective. As long as vanilla is stored in its container, in a dark place and tightly sealed, it has a very long shelf life,” she notes.
McDowell, Redd-McIntosh and Lin all emphasized their love for Nielsen-Massey vanilla bean paste for an even more concentrated flavor. McDowell says, “It’s thick, but not syrupy, and it spreads evenly. Many other brands have a thinner paste, and it’s actually harder to mix effectively. Great vanilla flavor, visible seeds in the recipe—it’s a win-win!”
