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Amoretti - Got It - Now How Do I Use It? HELP!!

post #1 of 25
3/12/09 at 12:11pm
Thread Starter 
I received my Amoretti samples - a few - was not as lucky as some of you to get a lot.

Since this has to be meausred by weight how much do I use in a regular cake mix or in a single batch of IndyDebi's Buttercream. This is not easy like using Wilton flavorings.

Have any of you that have received your samples tried using what they sent you? I want to use the strawberry. I have the compound and the extract and from what I understand there is quite a difference. I would hate to have to toss this stuff because I am afraid to use it in fear that I will have overkill with the flavor.

On their site they talk about 10 pounds of batter - what is that in comparison to?

HELP SOMEONE PLEASE....
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post #2 of 25
3/12/09 at 12:20pm
I have no idea since I'm pretty new here...but would love to know where you got the samples, if you don't mind sharing the info.

Thanks
The cake I made last night was truely a work of art...and then I woke up.
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The cake I made last night was truely a work of art...and then I woke up.
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post #3 of 25
3/12/09 at 12:21pm
I have no idea since I'm pretty new here...but would love to know where you got the samples, if you don't mind sharing the info.

Thanks
The cake I made last night was truely a work of art...and then I woke up.
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The cake I made last night was truely a work of art...and then I woke up.
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post #4 of 25
3/12/09 at 12:21pm
I wish I could help, but here's a bump...

I got a ton of flavors I have no clue what to do with either. I don't have the great imagination that others on here have when it comes to creating recipes. Not intending to hijack your thread, but here's a list of what I got. If anyone can help me out with some ideas as far as what to do and how much to use, I'd appreciate it icon_biggrin.gif

Compounds:
Mimosa
Wild Strawberry
Pineapple
Raspberry Framboise
Cappucino-Tiramisu
Madagascar Bourbon Vanilla with Seeds

Extracts:
Orange Zest Oil
Raspberry
Basil Oil

Swirls:
Wild Strawberry
Passionfruit

Crema Di Kahlua Type Industrial Compound

Blanched Almond Flour

European Style Premium Blanched Almond Paste

Whew...guess I was one of the lucky ones!
Chrisy
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Chrisy
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post #5 of 25
3/12/09 at 12:23pm
I was told by the lady from Amoretti that you weigh your batter on a digital scale. An example she used was take 5lbs of batter and multiple that number to .03 percent of compound and you will get your amount of needed compound weight.
Example: 5x.03=0.15 of compound
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post #6 of 25
3/12/09 at 12:25pm
I'm in the same boat as you. I just received my samples this week, and I need to figure out exactly how to use them. The instructions don't provide a clear explanation. I guess you must be a trained chef to understand it. icon_lol.gif I was hoping to receive some extracts as I requested but mostly received compounds.
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post #7 of 25
3/12/09 at 12:32pm
I was trying to find the recipe that your talking about and only could fine one of Indydebi's and it didnt require amaretti. Now are we talking about amaretto? The liquor that tastes like almond or what? I know some of my recipes that require vanilla extract, I will substitute almond for especially with cherry cake. Its really good with cherry cake!
cmyoung5, the whole vanilla beans can be split in half and run your knife down them and put all this into a egg and milk mixture for making vanilla custard. You can also take the used beans and stick them into sugar and make vanilla sugar with them. The almond paste can be used to make marzipan with. Not sure of the compounds your talking about.
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post #8 of 25
3/12/09 at 12:35pm
Thread Starter 
Plum1 - I called Amoretti - check out the website for the toll free number and talk to customer service.

I am glad that I am not the only one in the same boat. What a pain to have to weigh your batter. I make enough of a mess in the kitchen the way it is and have enough dishes to do even with my DH's help. I don't think I would have requested the samples if I would have known this.
MCC - you are exactly right - the instructions don't provide much help. Wow .15 - pretty tiny amount - I would guess that is .15 oz.

Guess I will be going back to Wilton & Lorann at this rate.
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post #9 of 25
3/12/09 at 12:38pm
Quote:
Originally Posted by weirkd

I was trying to find the recipe that your talking about and only could fine one of Indydebi's and it didnt require amaretti. Now are we talking about amaretto? The liquor that tastes like almond or what? I know some of my recipes that require vanilla extract, I will substitute almond for especially with cherry cake. Its really good with cherry cake!
cmyoung5, the whole vanilla beans can be split in half and run your knife down them and put all this into a egg and milk mixture for making vanilla custard. You can also take the used beans and stick them into sugar and make vanilla sugar with them. The almond paste can be used to make marzipan with. Not sure of the compounds your talking about.



Macsmom introduced us to a web site called amoretti.com
if you contact them they will send you out samples of compounds, extracts, flour, etc.
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post #10 of 25
3/12/09 at 12:39pm
I made strawberry shortcake, and the strawberries aren't in season yet. They are good, but now as good as they could be. We had eaten one container of the berries. I added about 1/4 t of the strawberry compound to the berries for the shortcake, and WOW! DH even commented about how much better these berries were than the ones we had eaten before. I'm still trying to decide how to decide how to use them too! I'm not sure if I'd rather try them in the cake, fillings, or buttercream. There really isn't enough of most of the samples to try more than once , at least I don't think there is.
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post #11 of 25
3/12/09 at 12:42pm
I am awaiting my samples. I noticed quite a few members aren't sure how to use them, it seems the people were super nice at amoretti has anyone tried to contact them and ask for info on how to use the samples? The rep I spoke with did say I could call her with any questions I may have. Good luck with you all's samples I can't wait for mine hopefully by then someone will have some answers as to how to use the samples.
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post #12 of 25
3/12/09 at 12:45pm
Thanks Tammy! I will check it out!
I know the almond flour some cookies will call for it....
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post #13 of 25
3/12/09 at 12:48pm
I have tried the pistachio, passion fruit and raspberry compounds so far!

I made passion fruit mousse and pistachio cake. Very very good.

the raspberry mousse reminded us of cough syrup. Macsmom mentioned the same thing.

I have just been eyeballin and going by taste. I used about a tablespoon of the passion fruit in the mousse and 2 or 3 tsp of pistachio in the cake today, but I used pistachio pudding too. I am going to add some of the pistachio compound to the whipped toppping when I whip it up later.
Click for an amazing collection of WASC variations and yummy fillings and frosting by CC members:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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Click for an amazing collection of WASC variations and yummy fillings and frosting by CC members:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #14 of 25
3/12/09 at 2:35pm
OMG! I am such a feakin idiot! I called for the samples too. I got like 12 of them but had no idea what to do with them either... they just gave me quantities for 10 lbs of cake batter too so I wasn't sure what to do. anyway, I just made strawberry and pistachio cakes for my grandmother this weekend... did I try the compounds? NO! I even went to two stores looking for strawberry extract yesterday because I ran out and I had it right in the box!
ugh...
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post #15 of 25
3/12/09 at 2:44pm
I've been using mine to flavor fondant. I received about 40 samples, and so far I've used 3 icon_redface.gif . I've just been eyeballing my measurements, then tasting (which is what I do anyway...) and that seems to work out fine. I made the BEST raspberry vanilla fondant using the vanilla and raspberry compounds. I'd say I probably added 1/8 of a teaspoon of each to a batch of Michele Foster's fondant. It tasted amazing!
I has a sad. I can has cake?
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I has a sad. I can has cake?
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