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difference between almond emulsion & extract

post #1 of 4
Thread Starter 
I was wondering if there was any difference between using almond emulsion versus clear almond extract? i've only ever used amond emulsion in my buttercream frosting, but my supply store no longer carries it. i was wondering if there was any noticeable difference in taste and/or consistency. thanks.
post #2 of 4
Don't know...
post #3 of 4
Quote:
Originally Posted by farheen9

I was wondering if there was any difference between using almond emulsion versus clear almond extract? i've only ever used amond emulsion in my buttercream frosting, but my supply store no longer carries it. i was wondering if there was any noticeable difference in taste and/or consistency. thanks.



I was wondering this as well, and found an answer on this site. http://onlinepastrychef.wordpress.com/2009/01/04/saturday-odds-n-ends/
I know this is an old post, but I figured I'd leave this here in case anyone else should come looking. icon_smile.gif

"The main difference seems to be that emulsions are not alcohol-based. This means that there is not as much evaporation of the flavor during the heating process. Since alcohol has a lower boiling point than water, a lot of the flavor in an extract sort of boils away during heating. Thats why lots of custard recipes tell you to put the vanilla extract in last, after the mixture is off the heat. Emulsions can be used interchangably with extracts. You might want to play with the amounts since an emulsion just might pack a little more punch than youre used to or looking for. "
post #4 of 4
Thread Starter 
Quote:
Originally Posted by CarrotJockey

Quote:
Originally Posted by farheen9

I was wondering if there was any difference between using almond emulsion versus clear almond extract? i've only ever used amond emulsion in my buttercream frosting, but my supply store no longer carries it. i was wondering if there was any noticeable difference in taste and/or consistency. thanks.



I was wondering this as well, and found an answer on this site. http://onlinepastrychef.wordpress.com/2009/01/04/saturday-odds-n-ends/
I know this is an old post, but I figured I'd leave this here in case anyone else should come looking. icon_smile.gif

"The main difference seems to be that emulsions are not alcohol-based. This means that there is not as much evaporation of the flavor during the heating process. Since alcohol has a lower boiling point than water, a lot of the flavor in an extract sort of boils away during heating. Thats why lots of custard recipes tell you to put the vanilla extract in last, after the mixture is off the heat. Emulsions can be used interchangably with extracts. You might want to play with the amounts since an emulsion just might pack a little more punch than youre used to or looking for. "

Thank you for posting! The information is very helpful.
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