Hi everyone!
I just bought a jar of creme bouquet. It smells fantastic, but I have no idea what to do with it. Is it used like an extract, emulsion or what? Can I put it say in a sugar cookie dough or is this for creamy fillings only? Thanks for any help. I am dying to use this stuff. 
I used it for wedding, birthday cakes in addition to vanilla or almond extract/emulsion. I never tried in cookies but I think will work ok too. Le me know your results.
I use it in my buttercream frosting. Tastes really good. I get so many compliments on it.
Ditto. A lot of people ask me what is the flavoring, and when I ask them to describe it, they say that it tastes like the "old school" icing from their neighborhood bakery when they were a child. I've been told that quite a few times.
Thanks for your help everyone! One more Q. Is there a rule of thumb on how MUCH creme bouquet to use per recipe 
???
I can't wait to try this stuff.
I use creme bouquet always in my buttercream, usually 1 tsp. It's awesome, gives it a unique flavor and aroma!
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