Does anyone do alcohol-free baking, and what do you use for vanilla extract? Do you use alcohol-free vanilla for the buttercream?
I am scheduled to do a baking demo for some friends next month, and some are Muslim and cannot take alcohol. I am wondering if I should go to the trouble of getting some alcohol-free vanillla extract, or just use some of the cheap artificial stuff we have available here. Since it’s a one-off demo, I’m kind of leaning to the latter, but just wondering if anyone’s had good results for the buttercream (specifically mousseline) with alcohol-free vanilla or artificial stuff.
I was thinking of doing a lemon or otherwise flavoured buttercream so I won’t be relying completely on the vanilla flavour for the buttercream. But it also means I can’t finish off the mousseline with some sort of liqueur either - I normally use flavoured vodka or vanilla-infused cognac. Since it’s a demo obviously I want to make sure everyone is impressed with the mousseline buttercream as well!
Anyone have any opinions?
Thanks in advance!