Almond Flavoring...what Did I Do Wrong?
Baking By Nic611 Updated 1 Sep 2007 , 12:15pm by katerpillrgrl
First off, hello to everyone!
I normally make only IMBC as my buttercream of choice. Yesterday I decided to experiment with my new Alpine that I purchased at the local cake supply shop and make buttercream with P/S. The recipe I used was this:
1 teas. vanilla extract
1/2 teas. butter flavor
1/4 teas. almond flavor
1/2 cup water
1 1/2 cups hi-ratio shortening
1 tab. meringue powder
1/2 teas. popcorn salt
2 lbs. powdered sugar
Add vanilla, butter, and almond flavors to measuring cup. Add cold water to make 1/2 cup.
Beat shortening and slowly add water until fully incorporated. Beat in meringue powder and popcorn salt. Gradually add powdered sugar. Beat 2 minutes at medium speed.
I've never used almond flavoring before, but picked it up when I purchased the Alpine. The buttercream was absolutely excellent but the taste was very off. It just tasted too much like almond to me and I even added more butter flavoring and more vanilla and it STILL tasted like almond to me. I'm just wondering what I can do different next time to cut this down because I would still like to have a hint of almond in it. Could it be that I'm just not used to the almond flavor? Also, if I were to use coffee creamer, would I use the same amount as the water? TIA!
That really isn't that much almond flavor but the only thing I can think of is to cut back to 1/8 t and see if that helps.
I think the amount of coffee creamer would be the same as the milk but you may want to start out with less and add more if necessary. Always easier to add more than to fix it if the amount is too much (just like the almond flavoring).
at my bakery supply you can by the concentrated almond and you are supposed to dilute. did you buy this and not dilute it by accident?
I use almond extract in SMALL quanities. It is a strong flavor. Next batch, use a drop, taste..drop ..taste and stop when you've got it where you want it.
at my bakery supply you can by the concentrated almond and you are supposed to dilute. did you buy this and not dilute it by accident?
this is very possible! I was thinking for such a small amount it shouldn't be so overpowering...hmm...
I love almond flavoring and I use 3 T in my batch of BC which includes 2# of powdered sugar and 2 C of Sweetex. Sometimes I even add a little more almond. I receive compliments on my almond icing, so it must not be too strong.
I don't like the taste of artificial vanilla or butter flavorings, so I stick with pure almond extract.
darkchocolate
Also, I found that it makes a difference if you use almond flavoring as opposed to almond extract. I hate almond flavoring and won't use it ever again. Almond extract on the other hand can add a nice touch to a recipe. If almond flavoring is what you tried, maybe try almond extract instead next time. You might like that one better.
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