Yes, it tastes really bad from the bottle, just like straight vanilla extract does. I use it in buttercream, fondant, and white cake and it lends a very mild citrus flavor. 1 tsp of cream bouquet and 1 tsp of vanilla in a batch of Michelle Foster's fondant (4 lbs powdered sugar) is very nice.
Yes, it tastes really bad from the bottle, just like straight vanilla extract does.
I would imagine most extracts taste a bit much straight from the bottle. That's why a little usually goes a long way. I have the Ck brand CB and just love it. I use it in white a lot of my white cakes, bc and mm fondant and I get rave reviews every single time. This summer I purchased some Princess Baking Emulsion by Lorann and love it too. I think they're similar but the Cb is a little more citrus-y. It's my secret ingredient and people are always trying to figure out that certain taste but I'll never tell. They've even asked my daughter and she always says "oh, that's a secret". Last year my granddaughter's teacher was determined to find out what I put in the cupcakes I'd brought for my gr daughter's b-day party (before good stuff was banned) and even she told the teacher it was a secret. Try the creme bouquet, I think you'll like it.
I don't know why I never thought of Creme Bouquet as an extract...somehow in my mind it was this really sweet and delicious concoction, as is....that was my expectation, and it didn't help that the bottle had no seal at all to protect against tampering.
Can't wait to try it, CarolAnn.
FlourPots,
I thought the exact same thing about the taste of CK creme bouquet and the fact that it wasn't factory sealed.
It was so bitter I was afraid something was wrong with my bottle so I threw it out.
Bought some Magic Line butter/vanilla and love that stuff. I also have the Wedding Bouquet recommended by SugarShack and use just a little. It smells heavenly, but a little too much almond for my taste.
I do plan on trying creme bouquet again, but will buy Magic Line.
Kim
Quote by @%username% on %date%
%body%