Rule of thumb in these cases is to use natural vanilla for items that do not get baked. Such as ice creams or cake frosting. And use the artificial vanilla for

Rule of thumb in these cases is to use natural vanilla for items that do not get baked. Such as ice creams or cake frosting. And use the artificial vanilla for baked goods. And even then I lean towards the natural stuff when I bake. Real vanilla has a complexity and depth to it, like a fine cigar, you can sit and savor it.