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Emulsions vs. Extracts

post #1 of 11
Thread Starter 
Just curious about emulsions... I have never used them before. Do you use them exactly like you use extracts? Are they better. I noticed that Hobby Lobby has them now. Do you use them in your recipes in place of the extract? Which flavor is the best and how do you use them in your recipes? I saw that you can purchase Almond. Would this be better in the WASC and in buttercream? Has anyon e used the Princess flavor in buttercream? Thanks!
post #2 of 11
from their site...

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What is a baking "emulsion"?
Emulsions are water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat.
Which means....Use baking emulsions instead of extracts with better results!

When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.
Emulsions have a more potent, robust flavor.
Won't "bake-out" when exposed to heat
Alcohol free
Gluten Free



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Princess Cake and Cookie baking emulsion has a light, nutty taste accented with undertones of citrus and rich vanilla. Use it wherever you want to impart a creamy flavor. Delicious as a flavoring for butter cream frosting.
Flavor combination: Vanilla + Almond + Lemon




I've never used the Princess, I have used the Butter-Vanilla, Buttery Sweet Dough & the Coconut. I just use as it says on the bottle, when baking use as your recipe directs. When not baking or cooking (as in buttercream) use slightly less then directed.
TARA*GO FLORIDA GATORS
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TARA*GO FLORIDA GATORS
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post #3 of 11
Thread Starter 
Thanks Daltonam for your reply. I will try it out!
post #4 of 11
I use 1 tsp almond emulsion in WASC, it's very potent. Haven't tried any other flavors, but looking forward to trying some.
post #5 of 11
I LUV the princess cake and cookie emulsion. I use it in my MMF, BC and recently in my NFSC. It is a wonderful flavor. I have not found anyone that doesn't like it...
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #6 of 11
I love the butter vanilla emulsion and use it in buttercream, cookies and many cakes. I also use the princess for cookies and sometimes buttercream, it depends what mood I am in!

I have just purchased the almond but have not tried it yet.
post #7 of 11
Thread Starter 
Can someone tell me what the NFSC stands for? Cakesrock mentioned it. Thanks!
post #8 of 11
No Fail Sugar Cookies
FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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post #9 of 11
No Fail Sugar Cookie
post #10 of 11
I have used both the almond and princess emulsions in my BC (not at same time) with great results.
Check out my cake blog at: http://adventuresofacakediva.com
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Check out my cake blog at: http://adventuresofacakediva.com
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post #11 of 11
Thread Starter 
Thanks all for sharing your ideas!
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