In your opinion, which brand of vanilla extract/flavoring tastes the best in your cakes?

My vote is for Butavan, a butter/vanilla emulsion.

I use the Wilton Clear Vanilla so my white BC is truely white.

I use McCormick for everything else.

Out of the two choices, I would choose McCormick over Wilton. (I'm starting to not like any ingredients from Wilton anymore). But I get all of my vanilla from here:
http://www.escofoods.com/pure.vanilla.extracts.html

I prefer Watkins clear vanilla. Lots of flavor and it is clear! Not as expensive as most vanillas.

I like the madagascar bourbon vanilla but I have used the wilton in a pinch.. and it is fine to

i use berkeley and jensen brand from Bj's wholesale -high quality vanilla which is cheaper than but superior in flavor (IMHO) mccormick

Miriel, Do you use Butavan in all of your cakes?

I use Butavan in all recipes that call for vanilla, so even desserts like creme brulee, tiramisu, Portuguese custard, flan, etc.

Is found at www.singingdogvanilla.com Its kosher, organic, and all natural.. They have the best customer service! I ordered vanilla extract and they sent me what I ordered along with free samples of raw beans! They ship same day...great folks.

I 2nd the Watkins vanilla -will use McCormick as a 2nd choice though.

In response to asking about the vanilla those of you that bake for resale Watkins does have foodservice quantity and the pricing on it can't be beat. I know I am a baker and I will let my username tell more about me and Watkins It's just that many people don't know about the foodservice side of Watkins.

Feel free to contact me if you need more info.