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Creme Bouquet Question

post #1 of 32
Thread Starter 
Can I use creme bouquet flavoring in my WASC cake? I just bought some and don't really know what to do with it yet. If so, do I replace some of the vanilla with it or just add it to the existing recipe?
Summer
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post #2 of 32
Creme bouquet is a rich cream flavor with citrus undertones. It's usually used in addition to vanilla or another main flavoring. But you can certainly up the quantity and use it as the main flavoring - but it is not a bold flavor.

I've added it to my b/c and doctored mix recipes as a flavor enhancer - so in addition to all flavoring used in the recipes.

HTH
post #3 of 32
where do you find creme bouquet? I have never even heard of this before???
post #4 of 32
Creme Bouquet (from National Flavors):

http://www.cakecentral.com/cake-decorating-ftopict-526303-.html

Magic Line Creme Bouquet:

http://www.cakecentral.com/cake-decorating-ftopict-541743-.html

Creme bouquet can also be purchased from cake decorating stores and online.

HTH
post #5 of 32
Cream bouquet is a lemon, vanilla, almond, and butter flavor combo. When I open the bottle my daughter thinks I have alread made some bc frosting because of what she smells. I recently discovered cream bouquet and believe it is the secret ingredient used at my favorite bakery! I love it! So far I have just used it in the buttercream I make. When I do use it, I use it in place of other flavorings called for in a recipe. The combanation of flavorings in it are just right for me. I don't add it on top of other flavorings in a recipe like vanilla. I think it throws off the flavor (the balance of flavoring) I am looking for. Just my opionion. icon_smile.gif One gal on here said she mixes up her own recipe for it. Sorry I can't remember who to give credit to.

1 T. lemon extract (I believe she used lemon juice but I tried lemon extract)
1 t. vanilla extract
1 t. almond extract
1 t. butter flavoring

The recipe smells pretty much the same as the cream bouquet I bought. But, I haven't tried the homemade recipe out in any bc yet.
...talk about your childhood wishes, you can even eat the dishes!
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...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
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post #6 of 32
OK, so I made the recipe above that cocobean gave since I couldn't find the creme bouquet at Michael's and it gave the frosting a nice taste. Not overpowering at all. And I tried the frosting that has crisco but also some dream whip... and although I did like it better, it was still on the same consistency as my old buttercream... so I think my next venture will be to try IMBC... any pointers or recipes?
post #7 of 32
Quote:
Originally Posted by cocobean

Cream bouquet is a lemon, vanilla, almond, and butter flavor combo. When I open the bottle my daughter thinks I have alread made some bc frosting because of what she smells. I recently discovered cream bouquet and believe it is the secret ingredient used at my favorite bakery! I love it! So far I have just used it in the buttercream I make. When I do use it, I use it in place of other flavorings called for in a recipe. The combanation of flavorings in it are just right for me. I don't add it on top of other flavorings in a recipe like vanilla. I think it throws off the flavor (the balance of flavoring) I am looking for. Just my opionion. icon_smile.gif One gal on here said she mixes up her own recipe for it. Sorry I can't remember who to give credit to.

1 T. lemon extract (I believe she used lemon juice but I tried lemon extract)
1 t. vanilla extract
1 t. almond extract
1 t. butter flavoring

The recipe smells pretty much the same as the cream bouquet I bought. But, I haven't tried the homemade recipe out in any bc yet.




Thanks for the recipe. I haven't been able to find this here and I'll be sure to try it out (once I get some lemon extract icon_lol.gif )

THanks! thumbs_up.gif
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #8 of 32
Great info thumbs_up.gif
post #9 of 32
Quote:
Originally Posted by chefdot

... so I think my next venture will be to try IMBC... any pointers or recipes?



If you hadnât tried SMBC, Iâd highly recommend that in place of IMBC. Two reasons â easier to make (imo) and the egg whites are pasteurized for sure, which I question in the IMBC. They ultimately taste the same on a cake, the same ingredients, just a different process of mixing them. Here is the easiest, tastiest SMBC recipe and how-to, it is the only one I use ever since I discovered it â and it can be flavored with anything and everything:
http://youtube.com/watch?v=uBBoRMWcfNc

BTW, I just ordered some Crème Bouquet after reading about it for the last few months on here, so I canât wait to try it!
post #10 of 32
Awesome video shisharka! Thanks!

I just have some questions about it.

1. It's regular granulated sugar she's using, right? Not powdered?

2. Does she use salted or non salted butter? Any brand better than the other? I usually use Blue Bonnet for all my cooking.

3. It didn't look like her frosting was yellow from the butter... will that happen? What if I need white frosting? Can I just use some brite white dye?

4. I can't imagine this being a crusting icing... so hot knifing I am assuming would be the way to go on smoothing it once it's on a cake, right?

and finally....

5. Since it's mostly butter, does the cake need to be refrigerated once it's frosted?

Sorry for all the questions... just when you have been doing the same for 3 years and get used to it... it's hard to change without some doubts.

Thanks to everyone in advance!
post #11 of 32
Quote:
Originally Posted by chefdot

Awesome video shisharka! Thanks!

I just have some questions about it.

1. It's regular granulated sugar she's using, right? Not powdered?

2. Does she use salted or non salted butter? Any brand better than the other? I usually use Blue Bonnet for all my cooking.

3. It didn't look like her frosting was yellow from the butter... will that happen? What if I need white frosting? Can I just use some brite white dye?

4. I can't imagine this being a crusting icing... so hot knifing I am assuming would be the way to go on smoothing it once it's on a cake, right?

and finally....

5. Since it's mostly butter, does the cake need to be refrigerated once it's frosted?

Sorry for all the questions... just when you have been doing the same for 3 years and get used to it... it's hard to change without some doubts.

Thanks to everyone in advance!




And a thanks from me as well Shisharka for posting this video.

Great ?'s chefdot, I'm sure they're what we would all like to know as well!

CHeers! icon_biggrin.gif
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #12 of 32
Yeah I remembered one more when I was talking with a co worker on it... more like a concern.
I have a kitchen aid stand up mixer but it's not like hers... my bottom hooks into the base of the mixer so it has a "bump" on the bottom. I am just wondering if it will still work ok when I do the mixing on top of the water. hmmm....
post #13 of 32
Awesome video shisharka! Thanks!

I just have some questions about it.

1. It's regular granulated sugar she's using, right? Not powdered?
Correct, it is regular granulated sugar, NOT powdered.

2. Does she use salted or non salted butter? Any brand better than the other? I usually use Blue Bonnet for all my cooking.
Most definitely non-salted.

3. It didn't look like her frosting was yellow from the butter... will that happen? What if I need white frosting? Can I just use some brite white dye?
I only use Trader Joeâs unsalted butter, so I donât know how other brands turn out, but the end result is pretty white⦠not sparkling white, but white⦠Never used bright white dye, but it should work fine⦠I think the whiteness also depends on how long you whip the butter⦠For experimentâs sake, you can try with a stick of butter you normally use, drop it in your KA and let whip for several minutes until almost foamy-creamy â it would be white! Then add that to the meringue⦠Never done it that way with SMBC, but I have left butter whip for a long time and it almost gets to the color and texture of whipped creamâ¦

4. I can't imagine this being a crusting icing... so hot knifing I am assuming would be the way to go on smoothing it once it's on a cake, right?
Correct, it does not crust, but it does become solid when refrigerated. Hot spatula works really well to smooth it, but! â with the butter I use it does get some yellowish tint from the heat of the spatula. For me, it is not an issue, as I cover it with fondant anywayâ¦

and finally....

5. Since it's mostly butter, does the cake need to be refrigerated once it's frosted?
I refrigerate everything, and putting this in the fridge makes the frosting solidify and be easier to handle afterwards. But it can survive out of the fridge for some time, in fact I find it tastes better when it has had a chance to come to room temperature.
Sorry for all the questions... just when you have been doing the same for 3 years and get used to it... it's hard to change without some doubts.

Thanks to everyone in advance!

PS. I have the 5-quart Artisan KA too, not like the one in the video, and I use it over a medium-sized pot of simmering water â no issues at all, the metal âbump and allâ still gets hot enough to heat the meringue.

Good luck!!!
post #14 of 32
Well maybe I will try it for some cupcakes this weekend and see how it goes...
Thanks for all the help, I appreciate it very much! icon_smile.gif
post #15 of 32
Yes, thank you very much!! thumbs_up.gif
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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