Can vanilla liquor be used in baking?

Answer

Liquor can be used in baking,however, it requires a lot of time and effort if you don't already have a proven recipe. When substituting alcohol for other liquids (water or juice), keep in mind that alcohol has some sugars, will cook off quite a bit during baking, and will lose 4%-78% of the alcohol content(shown during a study which I forget where was printed), so you may not be getting a buzz if that is what you are looking for. It tends to produce a pretty, shiny crust, but will stick to wrappers or pans quite easily. If it is not used in the right proportions, it will also cause the cake to fall. If you are willing to spend a lot of time with trial and error, you may come up with something great.

If you want great results with a bit of a buzz, consider glazes. By combining liquor with powdered sugar, you can create a nice glaze for a cakes, scones, or pastries. You can also add liquor to berries that have been sliced or blended, add sugar if needed, let it sit in the fridge to come together nicely and serve over cakes and what have you. You may also want to look up recipes for rum cake, which usually has some rum in the cake and some used as a drizzle across the top. Also, keep in mind the dessert Tiramisu, which has ladyfinger cookies lightly dipped in brandy.

To recap, I suggest using a proven recipe that already contains alcohol and substituting vanilla liqueur instead of the original alcohol. During baking, alcohol will cook off. To pack a bit more of a punch, try drizzles of alcohol, or glazes.

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