What exactly is creme bouquet? Is it something i can replicate myself? Is it just used in icing or can you flavor cake with it??
You HAVE to get it... makes the buttercream taste AMAZING! not too sweet... very flavorful I just made a batch yesterday and I'm still sneaking in a taste everytime I pass by it.... IMO 100X better than vanilla/almond extract combo....
if you want I can get the bottle and type the ingredients for you.....
HTH
Here's a link to a website for the CK version of Creme Bouquet. I think there's more than one manufacturer, but this is the one I use.
http://www.shopbakersnook.com/m5_view_item.html?m5:item=3273
You can find it on other internet sites or in specialty cake stores as well.
Creme Bouquet was our go-to flavoring at the bakery. It's definitely got a citrus-y note to it. We used it to enhance the flavor in our vanilla, lemon and strawberry cakes. It lasts forever. Use less than a teaspoon in a Betty Crocker French Vanilla cake (or strawberry or lemon) mix and it tastes nothing like a 'box cake'. All the brides who wanted white cake would choose this with our buttercream frosting (butter, cream cheese & powdered sugar--no vanilla). I've never used it in frosting, but I do want to try it. It's yummy. Use it sparingly because too much is overwhelming. Love this stuff. My daughter's wedding cake was a creme bouquet french vanilla cake with Henry and Henry raspberry filling and buttercream frosting. People still tell me how good the cake was and it's the cake that's most requested of me now.
Here is a link so you can see it....
http://www.globalsugarart.com/product.php?id=21577&name=Wedding%20Bouquet%20Flavoring%20by%20B%20&%20B%20-8oz
HTH
Creme Bouquet was our go-to flavoring at the bakery. It's definitely got a citrus-y note to it. We used it to enhance the flavor in our vanilla, lemon and strawberry cakes. It lasts forever. Use less than a teaspoon in a Betty Crocker French Vanilla cake (or strawberry or lemon) mix and it tastes nothing like a 'box cake'. All the brides who wanted white cake would choose this with our buttercream frosting (butter, cream cheese & powdered sugar--no vanilla).
Hi, I'm glad I found this post. I bought a 2oz. bottle of the Creme Bouquet awhile back and have never tried it. My son absolutely loves the betty crocker french vanilla and I add french vanilla pudding to the cake also. So do you think the creme bouquet would be good to add 1/2 tsp to the cake mixture. I use clear butter flavor and vanilla in my buttercream, Would this be good?
Thanks,
Tammie
Creme Bouquet was our go-to flavoring at the bakery. It's definitely got a citrus-y note to it. We used it to enhance the flavor in our vanilla, lemon and strawberry cakes. It lasts forever. Use less than a teaspoon in a Betty Crocker French Vanilla cake (or strawberry or lemon) mix and it tastes nothing like a 'box cake'. All the brides who wanted white cake would choose this with our buttercream frosting (butter, cream cheese & powdered sugar--no vanilla).
Hi, I'm glad I found this post. I bought a 2oz. bottle of the Creme Bouquet awhile back and have never tried it. My son absolutely loves the betty crocker french vanilla and I add french vanilla pudding to the cake also. So do you think the creme bouquet would be good to add 1/2 tsp to the cake mixture. I use clear butter flavor and vanilla in my buttercream, Would this be good?
Thanks,
Tammie
I've only used it in cake. I've never added additional pudding so I don't know if that would make a taste difference or not. 1/2 tsp is fine. The buttercream recipe we used (and I use now) was equal parts of butter to cream cheese (2 sticks of butter (not the unsalted variety) to one 8 ounce package of cream cheese) and a 2lb package of powdered sugar. No additional flavorings...just a bit of water or milk if needed. If you beat the softened butter and cream cheese well and add the PS slowly, the consistency is good and I usually don't need additional liquid. When I started working there I was surprised to learn they didn't add vanilla to their frosting, but honestly, you don't miss it...and their frosting was the reason they were so successful. Ironically the bakery is no longer in business because the owner was getting TOO busy and she didn't want to invest the money to expand or deal with managing a larger staff. Go figure!
Yes, this is a great crusting icing. Most all of the cakes we did were smoothed to resemble fondant and then fondant and gumpaste elements were added. Do a crumb coat first and put in the refrigerator until it crusts. Then you can start layering and smoothing. I always add the colored buttercream (if there is one) last so no one eats solid blue or whatever color frosting. Regardless of how you frost your cake, if you need a good crusting icing this is it!
Thanks for the info. For my buttercream i use half butter, half sweetex shortening, PS, vanilla and some heavy cream or milk as needed. Can you use the Creme Bouquet with vanilla and other extracts or is it just a matter of taste? Is wedding bouquet different?
I haven't used it with other extracts or emulsions. It's pretty potent on it's own. I don't know what Wedding Bouquet tastes like. I'm still a bit of a neophyte in cake decorating. Everything I learned was from observation working at a custom cake bakery that primarily relied on creme bouquet in their cake and I merely adopted it. I've purchased some other flavorings like Fioria di Sicilia (it too smells citrus-y) and Princess Cake which has a definite almond scent, but I've yet to try them though I'm planning to. I don't do bunches of cakes...just friends and family and my next cake is for a wedding shower in a few weeks. She wants the French vanilla with raspberry filling and buttercream frosting. It's just a Betty Crocker box cake with creme bouquet added, but she doesn't know that! 
And it tastes awesome.
Here is another thread with links and more info on these emulsions.
http://cakecentral.com/cake-de.....70476.html
Where do I get the creme bouquet? On line or in a store and what store?
Magic Line is the most popular cream bouquet. Have used it for years in icing and cake batter. I have to order it or get it at ices convention each year. It is really better than ck cream bouquet. I think most suppliers sell it. You might can just google Magic Line Products. and or Globalsugarart.com . hth I started using it after so many decorators talked about Magic Line cream bouquet.
I have the Magic Line creme bouquet but I just don't like it. I find it too citrusy for me. I used it twice. Poor bottle is just on my shelf.
I have a CK one, NASTY! Never tried magic line, I am steering clear of all of them, from here on out!
The bakery I worked for only used CK's cream bouquet and that's the one I use. I only use a 1/4 tsp in my batter it's that strong. Any more than that and it does taste nasty--it's very potent. A bottle lasts forever for me. When I use it in Betty Crocker's french vanilla cake mix, the cake (to me) has the flavor of a vanilla wafer.
Carmijok,
I just wanted to give an update on the buttercream frosting.
It was delicious!!! I did notice however that the texture was a bit grittty. I think I didn't mix it long enough.
How long do you beat the sugar in with the butter/cream cheese?
The flavor was great- I kept eating it while I frosted the cake- I loved it!!
thanks for sharing the recipe.
I'm glad you liked it! It isn't supposed to be gritty... however I have had that happen to me a couple of times, and each time was when I used a powdered sugar that wasn't pure cane. I tried buying the SAMS powdered sugar because it was so inexpensive but it practically ruined a cake I did because the icing was nothing but grit. I only use C&H or dominos sugar, or any sugar that says its pure cane. IF it doesn't say pure cane on the label, it's probably beet sugar. I beat the cream cheese and butter until they're really incorporated and then slowly add the sugar and beat until smooth. There should be no grit. If you need to, add a little cream if it's too stiff. But check your sugar. :)
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