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What is creme bouquet?

post #1 of 20
Thread Starter 
What exactly is creme bouquet? Is it something i can replicate myself? Is it just used in icing or can you flavor cake with it??
post #2 of 20
I use this in my butter cream. It is also good in Royal Icing. Don't know how to replicate it. My wilton instructor told me the ingredients but I forget. It is strong...you either love it...or hate it. I get it at my local party supply store.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 20
creme bouquet is awesome...
make life what you want it to be
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make life what you want it to be
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post #4 of 20
You HAVE to get it... makes the buttercream taste AMAZING! not too sweet... very flavorful I just made a batch yesterday and I'm still sneaking in a taste everytime I pass by it.... IMO 100X better than vanilla/almond extract combo....
if you want I can get the bottle and type the ingredients for you.....

HTH
Happy Caking!
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Happy Caking!
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post #5 of 20
Here's a link to a website for the CK version of Creme Bouquet. I think there's more than one manufacturer, but this is the one I use.

http://www.shopbakersnook.com/m5_view_item.html?m5:item=3273

You can find it on other internet sites or in specialty cake stores as well.

Creme Bouquet was our go-to flavoring at the bakery. It's definitely got a citrus-y note to it. We used it to enhance the flavor in our vanilla, lemon and strawberry cakes. It lasts forever. Use less than a teaspoon in a Betty Crocker French Vanilla cake (or strawberry or lemon) mix and it tastes nothing like a 'box cake'. All the brides who wanted white cake would choose this with our buttercream frosting (butter, cream cheese & powdered sugar--no vanilla). I've never used it in frosting, but I do want to try it. It's yummy. Use it sparingly because too much is overwhelming. Love this stuff. My daughter's wedding cake was a creme bouquet french vanilla cake with Henry and Henry raspberry filling and buttercream frosting. People still tell me how good the cake was and it's the cake that's most requested of me now.

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post #6 of 20
I guess you can't put specific websites in posts? Anyway just type in CK Creme Bouquet in your search engine and several sites will pop up and you can choose one of them.

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post #7 of 20
Happy Caking!
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Happy Caking!
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post #8 of 20
Creme Bouquet was our go-to flavoring at the bakery. It's definitely got a citrus-y note to it. We used it to enhance the flavor in our vanilla, lemon and strawberry cakes. It lasts forever. Use less than a teaspoon in a Betty Crocker French Vanilla cake (or strawberry or lemon) mix and it tastes nothing like a 'box cake'. All the brides who wanted white cake would choose this with our buttercream frosting (butter, cream cheese & powdered sugar--no vanilla).

Hi, I'm glad I found this post. I bought a 2oz. bottle of the Creme Bouquet awhile back and have never tried it. My son absolutely loves the betty crocker french vanilla and I add french vanilla pudding to the cake also. So do you think the creme bouquet would be good to add 1/2 tsp to the cake mixture. I use clear butter flavor and vanilla in my buttercream, Would this be good?
Thanks,
Tammie
post #9 of 20
Creme Bouquet was our go-to flavoring at the bakery. It's definitely got a citrus-y note to it. We used it to enhance the flavor in our vanilla, lemon and strawberry cakes. It lasts forever. Use less than a teaspoon in a Betty Crocker French Vanilla cake (or strawberry or lemon) mix and it tastes nothing like a 'box cake'. All the brides who wanted white cake would choose this with our buttercream frosting (butter, cream cheese & powdered sugar--no vanilla).

Hi, I'm glad I found this post. I bought a 2oz. bottle of the Creme Bouquet awhile back and have never tried it. My son absolutely loves the betty crocker french vanilla and I add french vanilla pudding to the cake also. So do you think the creme bouquet would be good to add 1/2 tsp to the cake mixture. I use clear butter flavor and vanilla in my buttercream, Would this be good?
Thanks,
Tammie
post #10 of 20
I've only used it in cake. I've never added additional pudding so I don't know if that would make a taste difference or not. 1/2 tsp is fine. The buttercream recipe we used (and I use now) was equal parts of butter to cream cheese (2 sticks of butter (not the unsalted variety) to one 8 ounce package of cream cheese) and a 2lb package of powdered sugar. No additional flavorings...just a bit of water or milk if needed. If you beat the softened butter and cream cheese well and add the PS slowly, the consistency is good and I usually don't need additional liquid. When I started working there I was surprised to learn they didn't add vanilla to their frosting, but honestly, you don't miss it...and their frosting was the reason they were so successful. Ironically the bakery is no longer in business because the owner was getting TOO busy and she didn't want to invest the money to expand or deal with managing a larger staff. Go figure!

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post #11 of 20
Thanks carmijok for sharing the icing recipe! I'd like to try it out next week but need a crusting icing for my planned cake. Can you tell me whether the recipe you posted does indeed crust?

Thanks!
D
In the long run, we shape our lives, and we shape ourselves. The process never ends until we die. And the choices we make are ultimately our own responsibility. -- Eleanor Roosevelt
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In the long run, we shape our lives, and we shape ourselves. The process never ends until we die. And the choices we make are ultimately our own responsibility. -- Eleanor Roosevelt
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post #12 of 20
Yes, this is a great crusting icing. Most all of the cakes we did were smoothed to resemble fondant and then fondant and gumpaste elements were added. Do a crumb coat first and put in the refrigerator until it crusts. Then you can start layering and smoothing. I always add the colored buttercream (if there is one) last so no one eats solid blue or whatever color frosting. Regardless of how you frost your cake, if you need a good crusting icing this is it!

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post #13 of 20
Thread Starter 
Thanks for the info. For my buttercream i use half butter, half sweetex shortening, PS, vanilla and some heavy cream or milk as needed. Can you use the Creme Bouquet with vanilla and other extracts or is it just a matter of taste? Is wedding bouquet different?
post #14 of 20
I haven't used it with other extracts or emulsions. It's pretty potent on it's own. I don't know what Wedding Bouquet tastes like. I'm still a bit of a neophyte in cake decorating. Everything I learned was from observation working at a custom cake bakery that primarily relied on creme bouquet in their cake and I merely adopted it. I've purchased some other flavorings like Fioria di Sicilia (it too smells citrus-y) and Princess Cake which has a definite almond scent, but I've yet to try them though I'm planning to. I don't do bunches of cakes...just friends and family and my next cake is for a wedding shower in a few weeks. She wants the French vanilla with raspberry filling and buttercream frosting. It's just a Betty Crocker box cake with creme bouquet added, but she doesn't know that! icon_wink.gif And it tastes awesome.

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post #15 of 20
Here is another thread with links and more info on these emulsions.

http://cakecentral.com/cake-de.....70476.html
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