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Creme Bouquet??

post #1 of 11
2/9/12 at 6:42am
Thread Starter 
Sorry, but what is this flavor? I see it used a lot but not sure what it is suppose to taste like??? I asked in a supply store and they just said "well, it's different".....ok any hints???? Thanks...icon_smile.gificon_biggrin.gif
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post #2 of 11
2/9/12 at 6:49am
I believe it's like a citrusy almond vanilla blend.

The Dude abides.

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The Dude abides.

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post #3 of 11
2/9/12 at 6:54am
Thread Starter 
Thanks, so would you use it separtely or mix with a vanilla or almond extract or perhaps with a butter flavor in cakes/icings? I am making the original WASC cake recipe and was wondering if this would give it a different twist???
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post #4 of 11
2/9/12 at 7:10am
I've never seen anyone use it in a cake, but I have seen it used in frosting. I believe its vanilla, lemon, butter and almond extract mixed together. I don't think its equal amounts of all of them though. Hope that helps you.
Dina
Miami, FL

www.dinab.com
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Dina
Miami, FL

www.dinab.com
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post #5 of 11
2/9/12 at 7:16am
I use it in WASC sometimes. It tastes fine, as long as you like citrus. In buttercream, it tastes like if you bought a pack of lemon sandwich cookies and just ate the frosting, not the cookie.
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post #6 of 11
2/9/12 at 7:18am
Thread Starter 
Thanks soooo much!! So glad I asked before I used it...
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post #7 of 11
2/9/12 at 1:36pm
I've only used it in icing. The kind I've tried, so far, is CK Brand. I thought (mistakenly) that it was the same as Wedding Bouquet, so when I made Sharon Zambito's HRS BC and used 4 T of the flavoring, my BC tasted just like a dreamsicle! So I ended up coloring it orange and topped vanilla cupcakes with it.

Now, I use it sparingly, unless I'm going for a dreamsicle taste. Depending on the size of the batch of BC I'm making, I'll use about 1/4 of the total flavoring as Cream Bouquet.
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post #8 of 11
2/9/12 at 2:25pm
I use it all the time in my French Vanilla cake. I actually learned about it from the bakery I worked for a few years ago. It was the most popular cake they had for weddings and party cakes. They used a Betty Crocker French Vanilla cake mix with a touch of cream bouquet in it. You can't believe the difference it makes in the flavor.

For one box just use a heaping 1/4 tsp of cream bouquet. Not any more because the flavor is so strong it can quickly overpower things. It adds just a touch of citrusy flavor that enhances the cake. I made the mistake of using Fiori di Sicilia extract one time because they are so similar, but the Fiori was WAY too citrusy IMO. Try the Cream Bouquet! Remember a little goes a LONG way so a small bottle will last quite a while.
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #9 of 11
2/9/12 at 3:14pm
I use it my yellow cake and white cakes at times also. I use the magic line brand. To me , that is the best tasting. I use it also in my frostings.
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post #10 of 11
2/10/12 at 5:48am
Thread Starter 
Thanks for all the input. Will use it as suggested and am anxious to see what I get. Thank you all again!!! Love this site.....
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post #11 of 11
2/12/12 at 9:18am
I use it for wedding cakes, bridal shower cakes etc, but never in buttercream.

My FAVORITE thing to use it in is the Wilton poured fondant recipe for petit fours. SO GOOD!
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