Hi, so i wanted to try baking a couple cakes with fruity flavors for valentines day. I bought some raspberry, strawberry, and blackberry extracts but unfortunately i could not stand their horrible tastes. - I bought them from watkins-
I was told to try Lor Ann's baking emulsions instead, but I'm afraid of wasting more money buying more "extracts" to have the flavors taste awful and like children medicine.
So it got me thinking, could i use jello or koolaid flavorings to make my butter cream taste like raspberries and strawberries? I'm worried about the grittiness that a couple other users have commented on.
So my solution is to dissolve the flavoring as i would normally do with the sugar and egg whites when making the swiss buttercream. So would dissolving the flavoring with the sugar and egg whites affect the egg white's ability to stiffen and turn into meringue?
I don't believe adding in the flavouring to the sugar and egg whites would affect anything but i'm concerned that the jello might congeal when i'm dissolving it with the egg whites and prevent the mixture from becoming a solid meringue.
If so, how else could i add it in without making the butter cream gritty? There are no liquid ingredients besides the egg whites and the extracts in my recipe. it's simply, egg whites, sugar - heated to dissolve the sugar and reach a safe temperature to "cook" the egg whites. Then beating that into a meringue and then adding in the butters and extract.
Would the flavoring dissolve if i added it to say, a tablespoon or so of vanilla extract? - Could the alcohol dissolve the crystals or is this entire thing a hopeless idea?
The reason i'm not cooking down the fruits i want is because regardless of how much i'm able to reduce the fruits, the addition of any more liquids to the butter cream will affect its stiffness and i need a stiff butter cream to make the designs i want to create.