I Have All These Different Amerettos Confused Help
Decorating By yummy Updated 19 Jun 2007 , 2:39pm by yummy
I've been posting ?'s about amaretto creamers the past few days. I have on hand almond essence, amaretto powdered creamer and a small bottle of amaretto liquor. I've been searching the site for amaretto cake recipes and this where the confusion comes in
In earlier posts I thought I read to use 3 tbsps of dry creamer (this is what I used for my caramel/vanilla creamer, thought it was a tad bit overpowering didn't care for the taste) but doing a search I'm now reading 2 tbsps (ok no problem)
Everyone has a different suggestion from using amaretto creamer, liquor, Lorann oil or almond extract. Some say it's not enough flavor just using the creamer, some are concerned about the liquor and kids and some recipes call for a little bit of all the above components. I want an amaretto cake that has a nice mellow flavor. I've made almond cake lots of times (pure extract) and only use 3/4 to 1 tsp of it , perfect. So, how do you know if it will be too much or too little amaretto with all these different opinions and recipes. Forgot to mention I don't have time to exeriment. Any leads to the best amaretto cake would be appreciated.
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