My son's birthday is tomorrow and I would REALLY like to use this strawberry butter cream filling for his cake. However, I don't have any cream bouquet on hand and the closest cake decorating supply store is a hike (especially for 2 little kids). I was wondering if there's anything I could substitute for the flavoring. I know it won't taste quite the same, but I'm willing to sacrifice to save time.
Thanks!
Creme Bouquet substitute:
1 T. lemon extract or lemon juice
1 t. vanilla extract
1 t. almond extract
1 t. butter extract
I got this recipe on cc. Can't remember who gave it. Sorry!
I mix it up in a big amount and store it in a small bottle. I use it all the time it's very good! 
Creme Bouquet substitute:
1 T. lemon extract or lemon juice
1 t. vanilla extract
1 t. almond extract
1 t. butter extract
I got this recipe on cc. Can't remember who gave it. Sorry!
I mix it up in a big amount and store it in a small bottle. I use it all the time it's very good!
Just wondering how much buttercream you mix this into? I usually make a 3-cup batch if that helps, lol.
Edited to add:
or do you mix it all together and put 1 tsp in a 3cup batch? Just trying to figure out how much flavoring/mix per amount of buttercream 
Thank you!
~Chelle
chelle, I just measure out the creme bouquet recipe over and over until I have about 1/2 cup or more then I store it in a little bottle. Then I can use it by the teaspoon to replace what is called for in a recipe. (Shake it up each time before measuring some out).
...for example
My recipe calls for 2 t. of vanilla and 1 t. of almond so instead I would use 3 t. of the creme bouquet mix. I hope that makes sense.
*note-I've decided I do not like it mixed in bc on a chocolate cake!
Sorry it took me so long to get back to you. Good luck!
chelle, I just measure out the creme bouquet recipe over and over until I have about 1/2 cup or more then I store it in a little bottle. Then I can use it by the teaspoon to replace what is called for in a recipe. (Shake it up each time before measuring some out).
...for example
My recipe calls for 2 t. of vanilla and 1 t. of almond so instead I would use 3 t. of the creme bouquet mix. I hope that makes sense.
*note-I've decided I do not like it mixed in bc on a chocolate cake!
Sorry it took me so long to get back to you. Good luck!
No worries about the time!!! I'm a night owl, lol.
Thank you for the answer!! It makes total sense, and that's what I was thinking, but wanted to double check (and not end up with overly flavored icing).
Is that one tablespoon of lemon juice or extract? Isn't extract stronger than juice?
wow this is great, I wanted to know for some time about this very thing...great post
Thanks for the quick reply cocobean.
If you've been using lemon extract and get good results, then by all means, stick to your recipe.
I do believe that the first flavor I taste in CB is the citrus, then undertones of the other flavors.
I haven't read the whole thread, but I was wondering if you get requests for your ratio (icing) while using
the lemon extract? Either way, it sounds like a winner. I just have to decide if I'm making it with lemon
extract or juice. Thank you.
Here's a recipe I saw posted on another forum.
Has anyone tried this?
Sunshine Flavoring
6 Tbs. Clear Butter Flavoring
8 Tbs. No-Color Vanilla Flavoring
3 Tbs. No-Color Almond Extract
3 Tbs. Orange Flavoring
3 Tbs. Lemon Flavoring
Funnel all into 12 oz. bottle (old rinsed out Sprite bottle or 7-Up bottle or liquor bottle). Shake well before each use. Use in Wiltons Snow White Buttercream Icing recipe, sugar cookie recipes, white cake mix, or add a little zing to your royal icing,etc. Use same amount of Sunshine Flavoring as recipe calls for. Store in refrigerator for long term storage.
Here's a recipe I saw posted on another forum.
Has anyone tried this?
Sunshine Flavoring
6 Tbs. Clear Butter Flavoring
8 Tbs. No-Color Vanilla Flavoring
3 Tbs. No-Color Almond Extract
3 Tbs. Orange Flavoring
3 Tbs. Lemon Flavoring
Funnel all into 12 oz. bottle (old rinsed out Sprite bottle or 7-Up bottle or liquor bottle). Shake well before each use. Use in Wiltons Snow White Buttercream Icing recipe, sugar cookie recipes, white cake mix, or add a little zing to your royal icing,etc. Use same amount of Sunshine Flavoring as recipe calls for. Store in refrigerator for long term storage.
I believe I'll be trying this before I purchase more Princess Emulsion. The only difference I can see in using lemon juice rather than extract is that the extract is processed and the juice is not. I'd be scared the acid in juice would have some sort of breakdown affect on the bottled flavorings. I don't think it'd have to be stored in the frig if all extracts were used. JMO I love love love CB and PE, so I'll be trying this.
Thanks for this thread. I've been wanting to try this for a long time. And what timing, going into the heavy holiday baking season!!! Yee ha!!
I've only used Creme Bouquet a few times in my MFF and have never used Princess Emulsion. What is the difference between the two?
I have an allergy question regarding CK Products CB. My friend is allergic to coconut oil and palm kernal oil, she also avoids all peanuts and tree nuts to be on the safe side. I called CK Products and they told me that while they can't give me the ingredients/extracts used they CAN verify that there are no allergens, specifically no peanut or tree nut related allergens. They told me that coconut & palm kernal oil would fall into the tree nut category, so their product is safe for my friend. Seeing that the recipes in this thread all have almond ext. in them, I'm now nervous. Should I trust the info from CK Products? TIA.
I've only used Creme Bouquet a few times in my MFF and have never used Princess Emulsion. What is the difference between the two?
I just did a through sniff analysis of Creme Bouquet and Princess Emulsion and found that CB is more citrus-y while PE is more almond-y. CB is also lightly cream colored (will not add color to icings etc) and PE has caramel coloring, so is light brown in color. I've used it in icings and it didn't discolor. I like both but if I had to choose between the two I'd go for the Creme Bouquet.
But I'm trying the recipe posted in this thread before I buy more of either. Whichever one it was I comment on earlier.
OMG! You guys make me wanna make a batch of buttercream just to smell it all! I haven't had a cake order in a while.
I just did a through sniff analysis of Creme Bouquet and Princess Emulsion and found that CB is more citrus-y while PE is more almond-y. CB is also lightly cream colored (will not add color to icings etc) and PE has caramel coloring, so is light brown in color.
Creme Bouquet has a stronger almond taste, and Princess has more of a citrus taste, to me.
Speaking of Princess though, I think Hobby Lobby has 30% off Lorann right now.
I've made cakes with both 
If I'm putting it in cake, then the Princess is fine, but in frosting I prefer creme bouquet. Hobby Lobby (the ones here anyhow) just started carrying the Lorann emulsions a couple of months ago. They have Princess, Buttery Sweet Dough, Lemon, Orange and I forget what else
Oh wow, is this anything like the one Sharon Z uses on her web page? .....I had been kind of playing around and making my own stuff...go figure...LOL!!!
I mixed cream, plain...with hot water, mixed in a flavor like butter, vanilla, almond, banana etc...for different flavors,
Then another time I used powder creamer of vanilla, hazel nut or whatever flavor...I just kind of play around.
Ive even used Strawberry Quik powder with water, for my strawberry cakes, and I got awesome reviews from my family member. Was the first time using that.
I had never used Sour cream in any of my cakes, and decided to see what all the hoop pa la was about it...What exactly is it suppose to do to cake boxes??
I love that since I live in Texas, hot and humid...I dont use creamer/dairy in my cakes. My BC has to be outside sometimes for parties.
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