water, other essences/ extracts.
The vanilla ice cream or vanilla milkshake would not taste of vanilla. It's the vanilla essence/extract that adds the vanilla taste. You just drizzle it into the mixture, to suit your taste (around a teaspoon's worth normally).
I think they are the same...
real vanilla extract would be even better
Normally I don't have Vanilla so I use nothing But you can use any essence, or cinamon powder
Vanilla Wafers make a good substitute for graham crackers when making the crumb crust.
I wouldn't. You are likely to wind up with a saggy, disappointing mess. Powdered sugar dissolves instantly. Granulated does not. Follow the directions for the whipped cream you are making.
It depends on what kind of cake you are making. If you are making chocolate, use chocolate. If you are making Vanilla, use vanilla. If you are making strawberry, use pink vanilla etc.
Vanilla is derived from orchids of the genus Vanilla (making it the only fruit bearing member of the orchid family) which was originally native to Mexico.Vanilla planifola, Vanilla tahensis, and Vanilla pompona are the three major variants and are grown around the world in Madagascar, Reunion, etc (Bourbon Islands), Tahiti & other South Pacific Islands, and Central/South America, respectivelyVanilla plant!
You can substitute vanilla or almond extract (whichever you prefer). In my personal opinion, for that recipe I would opt for the almond extract.
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No. Vanilla is a hard, cold, unloving thing that can only be transgressed by making cookies
Use fruit juice or syrup of choice, depending upon which flavor essence direction you want cake to taste (orange, pineapple, peach, apricot, etc.), along with matching amount of non-alcoholic vanilla extract, to equal amount of liquid (bourbon) called for in recipe.