You'll probably get a lot of differing opinion here...but for me, I did NOT like...wasn't really "cream cheesy" to me and more of an artifical chemical taste than I like.
I also did not like it at all and after tasting it in my recipe the smell and taste haunted me all day long :(
those oils are difficult to use -- i've recently used the essential lemon oil from lorann -- my previous use was like all the others here where it sucked and this time i used two drops in some date bars that were way too sweet -- i guess the dates had been processed with a ton of sugar anyhow at first they were gross too the smell and the taste were super yuck -- then on the second day the oil had dissipated enough and the date bars are great -- it's so easy to use too much of that stuff -- i should've only used ONE drop but anyhow just my thought -- i have used the cream cheese and it came out ok but i don't even remember for what now -- anyhow
summerbakes88 -- so well put that the smell haunts you -- it really does but when it works it's a beautiful thing
K8memphis maybe I did add too much. I think it may be a mental thing. Sometimes if you think it's going to bother you and make you gag -- well, that's exactly what happens! haha
it's hard to get the right dose -- it's hard to add least/less/little enough
I just used it in some frosting..........it was ok, nothing to really write home about. I am not sure I would bother to ever buy it again but you never know til you try something.
Thanks for all your input! Sounds like the cream cheese emulsion is a big NO! Speaking of lemon oil, I do like Boyajian pure lemon oil; I don't know if it's the same thing as the Lorann. I use this in addition to lemon zest to get that real lemon taste in cake, cookies or frosting...much better than extract! But you really do have to be careful with the quantity... only one or two drops. I also use it to make lemon pasta: I put a few drops in the water when boiling pasta or making lemony rice, YUM!
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