I Asked 6 Pro Bakers To Name the Best Vanilla Extract—They All Said the Same Brand

Most sweet baked goods call for vanilla extract. Even if another extract, such as almond or lemon, is on the ingredients list, vanilla is often still right along with it, helping to enhance the combination of flavors. Just a teaspoon or two of vanilla goes a long way, playing a role in lifting up flavors or providing balance. In some very vanilla-focused treats, it’s the star of the show.

Ask any baker; they will always tell you that pure vanilla extract is the best. It’s more expensive than imitation vanilla, of course, but it’s worth the extra cost for its flavor.

If you’re going to splurge on the good stuff, you might as well use the brand that’s recommended by experts. I asked professional bakers, pastry chefs, recipe developers, and cookbook authors to name their go-to. They all sang the praises of the same vanilla extract, and it’s the bottle I keep in my baking cupboard, too.

The Expert Bakers I Asked 

• Erin Jeanne McDowell: Recipe developer, food stylist, and author of The Book on Pie
• Penny Stankiewicz: Chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education
• Mandy Groom: Pastry chef at the Portland, OR, restaurant Quaintrelle
• Nicole Redd-McIntosh: Pastry chef and wedding cake baker at Nicole Bakes Cakes
• Jonathan Melendez: Food blogger and photographer
• Irvin Lin: Food writer, photographer, cookbook author, and the blogger behind Eat the Love

The Best Vanilla Extract for Baking According to Pro Bakers

The vanilla extract that pro bakers are using 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 always goes into my buttercream. Every cookie dough gets extract as well. I do not measure with teaspoons, I measure vanilla with my heart.”

Many bakers choose Nielsen-Massey because of its strength of flavor and consistently high quality. “Less can be used to achieve the nuanced vanilla flavor. I appreciate its consistent depth of flavor, quality manufacturing processes, and natural ingredients,” says Stankiewicz.

“I use Nielsen Massey vanilla extract to give a depth of flavor to a variety of different recipes, from desserts to breakfast treats to drinks," says Melendez. "It is a great way to add a touch of complexity to any dish. I love to add a splash to pancake batter, milkshakes, and rice pudding.” 

Other bakers are longtime Nielsen-Massey users. “I have been using Nielsen Massey since 1995, when I started working in the bakery at Zefiro," remarks Groom. "I love the quality, depth of flavor, availability, and also how sustainable the company is becoming. I also really appreciate them looking out for the farmers that grow the beautiful vanilla beans they use in the final product."

As for Lin, he uses this extract in recipes where vanilla really shines. “I'll reach for Nielsen-Massey vanilla if I'm making something where the vanilla is the primary flavoring, like a vanilla custard, crème brûlée, ice cream, pudding, or buttercream frosting.”

McDowell says, “I actually stock multiple brands of vanilla in my kitchen, but I like the flavor notes of the vanilla from Nielsen-Massey a lot, and use it very frequently. I also am a big fan of the large 32-ounce bottles they sell. While pricey, they are a huge money saver for anyone who bakes frequently.”

Stankiewicz echoes McDowell's love for the larger bottles. “As a professional who uses a lot of vanilla, the larger bottles are more convenient and economical. As long as it’s stored in its container, in a dark space, and tightly closed, it has a very long shelf life,” she notes.

McDowell, Redd-McIntosh, and Lin all noted their love for Nielsen-Massey’s vanilla bean paste for an even more concentrated flavor. McDowell says, “It's thick, but not corn-syrupy, and it distributes evenly. A lot of other brands have a more liquid paste, and it's actually harder to get it to effectively combine. Great vanilla flavor, visible seeds in the recipe—a win-win!”