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Need advice about using emulsions

post #1 of 13
2/28/13 at 4:56am
Thread Starter 
Yesterday I made Cream Cheese buttercream frosting for cupcakes, but instead of using cream cheese, I used Cream Cheese Emulsion by Lorann for the first time because I wanted my frosting to stay dairy free. This is the only flavoring I used and I stayed with one teaspoon, but could not get the cream cheese flavor. So, long story short...I ended up using about 4 teaspoons. I started to buy the oil flavoring but thought I'd try this instead. I can't say that I'm totally happy with the taste because it still doesn't have that punch of flavor to it. Any suggestions and should I use the oil instead?
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post #2 of 13
3/4/13 at 9:00am
Thread Starter 
If anyone can help with this, it would be gladly appreciated!
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post #3 of 13
3/4/13 at 10:06am

I haven't used the emulsion before (thought oddly enough, I ordered some a couple days ago), but I have used the cheesecake flavoring oil many many times and I find it has the flavor I want.  Still not exactly the same as cream cheese frosting, but a wonderful taste that people love and can't seem to figure out.  Maybe try the oil next time?

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post #4 of 13
3/5/13 at 9:27am
Thread Starter 
Thank you so much jennicake! I'm going to pick some up and try it!
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post #5 of 13
3/5/13 at 9:28am
Thread Starter 
How many drops of the oil do you use in your batch of icing to get the flavor you need?
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post #6 of 13
3/5/13 at 9:38am

I usually start with 2 drops and add after that to taste. Everyone has a different taste. I have gone overboard with oils in the beginning of my experience with them and let me just say I learned my lesson well lol

http://izzyscheesecakesandsweets.webs.com/

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http://izzyscheesecakesandsweets.webs.com/

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post #7 of 13
3/5/13 at 2:46pm
Totally agree with izzy. I overdid it with the cheesecake flavouring one time and the resulting frosting just tasted unpleasant.
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post #8 of 13
3/6/13 at 5:48pm
Thread Starter 

Great advice! Thank you both so much!

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post #9 of 13
3/6/13 at 9:31pm

i've used both and while it gives a good taste,  it just isn't an even swap for a real brick of Philly in there.  ( and i swear i can tell the difference between store brand and Philly!  That is one non-negotiable for me).   

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post #10 of 13
3/6/13 at 10:17pm
Quote:
Originally Posted by lorieleann View Post

i've used both and while it gives a good taste,  it just isn't an even swap for a real brick of Philly in there.  ( and i swear i can tell the difference between store brand and Philly!  That is one non-negotiable for me).   

Totally agree with you!!  My grocery store was out of Philly one time so I bought the store-brand to make cheesecake.  I thought it was disgusting.  Everyone else thought it was the greatest thing they had ever tasted!  Baker's tongue I guess.

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post #11 of 13
3/7/13 at 11:22am
Quote:
Originally Posted by jennicake View Post Baker's tongue I guess.

 

Hahaha. To me it sounds like a disease, like Tennis elbow. icon_biggrin.gif

I gotta stop reading CC when I'm at work editing descriptions of medical research.

I hope I die before "your" is the official spelling of the contraction of "you are."

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I hope I die before "your" is the official spelling of the contraction of "you are."

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post #12 of 13
3/7/13 at 3:13pm
Quote:
Originally Posted by shanter View Post

 

Hahaha. To me it sounds like a disease, like Tennis elbow. icon_biggrin.gif

I gotta stop reading CC when I'm at work editing descriptions of medical research.

Oh but it is a disease!  Tennis elbow ruins the enjoyment of a sport.  Baker's tongue ruins the enjoyment of any less than premium goodies ;)

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post #13 of 13
3/7/13 at 3:59pm
Agreed, Jenni. I think I've become pretty particular about baked goods. Nobody will make anything for me because they are afraid I won't like it. (I would just appreciate the gesture, myself.)
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