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What are extracts based in baking?

Updated: 8/21/2019
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8y ago

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The most common extract used in baking is vanilla extract. But there are about as many different extracts as there are fruits (such as lemon, orange, mint, etc.), as well as chocolate, butter flavored, and coconut. Other types of extracts are almond and mint. Almond is often used in buttercream icings for wedding cakes, but is great in iced tea, too. Mint is also excelleent in iced tea, as well as a number of foods, both sweet and savory.

Example: A teaspoon of coconut extract in chocolate cake gives it a wonderful, unique flavor, but without making it taste like coconut. Mint and orange is also good in chocolate sweets. But pretty much all extracts can be used in baking with great results. Just do a bit of experimenting with the flavors you like, but use sparingly at first, until you learn what amounts work best for your personal preference.

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