extracts vs. alcohol in baking
Can I use real alcohol in place of extacts in baking? Does the alcohol flavor "bake out" in comparison to baking extracts? I was specifically thinking about replacing rum extract with real rum in a recipe.
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8 Comments:
YES you can! I actually did an experiment on this (sort of) a month or so ago - I used plain vodka in a white cake instead of vanilla and almond extracts because I was adding other flavors but needed to keep the alcohol in the cake (believe me, not adding alcohol to replace extracts makes a difference in texture).
Extracts are about 35% alcohol whereas most liquor is 40%, so you can pretty much substitute one for the other.
Although I think rum extract might have a more concentrated rum flavor than plain rum - but a good dark rum might do the trick.
charm city cupcake at 5:28PM on 11/30/07
dark rum would be infinitely preferable to rum extract, which has a pronounced chemical flavor. i keep rum in my cupboard and use it frequently for baking -- i love the flavor.
cybercita at 8:48PM on 11/30/07
Most extracts labeled "pure" are a solution of whatever flavoring component they claim (vanilla, lemon, anise), some pretty strong alcohol (80 - 90 proof), and sometimes a bit of sugar syrup. The chemicals that we recognize as a "taste" are alcohol-soluble, so the easiest way to concentrate them to a baking-ready liquid is to dissolve them out of their skins, seeds, or pods.
That said, most high-quality alcohol has richness and depth of flavor particular to its ingredients and aging process. So if you use, for instance, eight-year-old bourbon to flavor a pound cake, you'll get all the grainy, oaky, mellow flavor that alcohol has picked up during its lifetime.
Definitely substitute real rum for the extract, and let us know how it turns out!
butterface at 9:47PM on 11/30/07
I am so glad someone asked this. I use them all the time. I perpetually use henessy, contreau, brandy, ouzo, chambord, grand marnier, anisette, rum, amaretto, remy martin, limoncello, galliano, godiva, kaluha, nocino, framboise and whatever floats my boat (I have a giant collection too numerous to mention). I have been using liquors as flavoring in baking, desserts and candy for decades.
Sometimes I use both. Depends on what I am looking for. I always add depth to my truffles, chocolate cakes, icings and cake flavorings.
When making simple syrup for layer cakes a tablespoon of a liquor is a great addition.
JerzeeTomato at 1:09AM on 12/01/07
Jerzee tomato,
Do you adjust ingredients to accomodate the extra "liquid" in the recipe?
I haven't experimented with using alcohol as flavorings in baked goods before and I am wondering if the texture changes with the increased amount of liquid (alcohol)?
I would love any other suggestions for using liquors. About how much per recipe do you add....a splash....a teaspoon?
jesskel at 7:22PM on 12/01/07
Dark -70%!
carolmurray at 11:04AM on 12/02/07
I adjust. If it calls for 2 tsp vanilla I make total volume unless I personally know the mixture is forgiving. Such as tiramisu, flan, custard, ice cream where you are not baking as much as you are cooking.
Also when you are baking cakes you need not relegate yourself to putting the liquor in the batter. Make some simple syrup and add your liquor there. Nothing makes a cake last longer and taste as moist as a brush of simple syrup.
I sometimes even substitute limoncello for lemon zest.
Here is my recommendation for the liquor beginner. First try it in brownies.
Brownies are very forgiving. Try some godiva, kalhua, chambord, grand marnier, amaretto whatever flavor you might like and then try it out. The moister the cake, the easier it is to do. After brownies move on to cheesecakes, layer cake. I am making trifle for christmas and you can use some liquor in that either in the cake or the custard-both (oooh)
Don't be afraid to experiment. Worse that can happen is you get a cake that begs to be eaten as a mistake. Mistakes make serious eats too.
Rule of thumb is this take into consideration how sweet you like your baked goods and how sweet your liquor of choice is. If you pick a not so sweet liquor still use your vanilla. You are layering flavors.
JerzeeTomato at 7:51PM on 12/02/07
I use alcohol all the time when I cook, even in ice cream. Recently I've been using Plum Wine as a fish and chicken marinade. Southern Comfort is my usual choice for baking and is great in brownies, cookies and cakes - in both the batter and the frosting.
During the holidays, I like Peppermint Schnapps, but I'll use whatever alcohol is in the house. The flavors are different, but the amount of alcohol that I actually use is pretty small somewhere between 1T and 1/4 cup. People love the flavors and always ask what I used.
Anali at 7:44PM on 12/03/07