Substitute For Cream Bouquet?

Decorating By SCbyWhit Updated 25 Mar 2013 , 10:07pm by 2txmedics

SCbyWhit Posted 14 Oct 2009 , 3:51pm
post #1 of 29

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!

28 replies
mgwebb68 Posted 14 Oct 2009 , 5:24pm
post #2 of 29

If you have a hobby lobby or michaels near by the Princess Emulsion is similar to Creme Bouquet (in my opinion).

bbmom Posted 14 Oct 2009 , 5:36pm
post #3 of 29

Princess Bouquet, Wedding bouquet or you can use 2part vanilla extract, 2 part almond extract, 1 part lemon JUICE.

sadsmile Posted 14 Oct 2009 , 6:19pm
post #4 of 29

cream bouquet is an emulsion of Vanilla, butter, almond and lemon. You won't quite get the same thing with just extracts. But, you could add a little of those at a time to your BC and taste test it till it's what you want.

cocobean Posted 14 Oct 2009 , 7:48pm
post #5 of 29

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! thumbs_up.gif

SCbyWhit Posted 14 Oct 2009 , 10:00pm
post #6 of 29

Thanks so much for all your help!! I have all the ingredients from cocobean's recipe, so I think I'll just try that!

chelleb1974 Posted 15 Oct 2009 , 4:39am
post #7 of 29
Quote:
Originally Posted by cocobean

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! thumbs_up.gif




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 icon_smile.gif

Thank you!
~Chelle

cocobean Posted 15 Oct 2009 , 6:00am
post #8 of 29

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!

chelleb1974 Posted 15 Oct 2009 , 6:03am
post #9 of 29
Quote:
Originally Posted by cocobean

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).

calicopurr Posted 4 Dec 2009 , 5:13am
post #10 of 29

Is that one tablespoon of lemon juice or extract? Isn't extract stronger than juice?

cocobean Posted 4 Dec 2009 , 6:47am
post #11 of 29

calicoppurr, the recipe I got a whille back did say use 1 T. lemon juice or lemon extract but I have only used the lemon extract. I guess I'll have to try lemon juice sometime.

madgeowens Posted 4 Dec 2009 , 6:59am
post #12 of 29

wow this is great, I wanted to know for some time about this very thing...great post

calicopurr Posted 4 Dec 2009 , 4:57pm
post #13 of 29

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. icon_smile.gif
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.

calicopurr Posted 4 Dec 2009 , 5:12pm
post #14 of 29

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.

CarolAnn Posted 4 Dec 2009 , 5:36pm
post #15 of 29
Quote:
Originally Posted by calicopurr

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!!

2SchnauzerLady Posted 4 Dec 2009 , 5:52pm
post #16 of 29

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?

FullHouse Posted 4 Dec 2009 , 7:22pm
post #17 of 29

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.

CarolAnn Posted 4 Dec 2009 , 8:56pm
post #18 of 29
Quote:
Originally Posted by TNTFundraiser

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.

DeeDelightful Posted 4 Dec 2009 , 9:14pm
post #19 of 29

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.

calicopurr Posted 4 Dec 2009 , 9:19pm
post #20 of 29

Cool Carolann!

Texas_Rose Posted 4 Dec 2009 , 9:20pm
post #21 of 29
Quote:
Originally Posted by CarolAnn


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.

CarolAnn Posted 5 Dec 2009 , 3:14am
post #22 of 29

Texas_Rose - I think we need to make a finished cake with each to do the ultimate test. Mmmm mm

I may should get to Hobby Lobby next week. I'll look then. I can't say that I ever noticed they have PE there.

Texas_Rose Posted 5 Dec 2009 , 3:16am
post #23 of 29

I've made cakes with both icon_biggrin.gif 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 icon_biggrin.gif

CarolAnn Posted 5 Dec 2009 , 4:23am
post #24 of 29

Well, I'll soon be finding out. A friend of mine just got some sweet dough flavoring from King Arthur Flour. I haven't heard if she's used it yet. Sounds good for something though.

cocobean Posted 5 Dec 2009 , 11:50pm
post #25 of 29

calicopurr, the icing recipe I usually use is...

1 cup unsalted butter
1 cup hi ratio shortening
8 cups powdered sugar
1/4 teaspoon
3 teaspoons any flavoring
6 Tablespoons whole milk (less is wanting stiff icing for dam)

calicopurr Posted 6 Dec 2009 , 4:49am
post #26 of 29

What was the one 1/4 t. of?

cocobean Posted 7 Dec 2009 , 5:09am
post #27 of 29

...1/4 teaspoon salt icon_redface.gif

lutie Posted 19 Apr 2011 , 1:42am
post #28 of 29

My most requested buttercream is the Creme Bouquet...it has a slight citrus flavor and it seems to cut out the sweetness. It is fabulous (I use 2 full teaspoons of it in my doubled recipe)

2txmedics Posted 25 Mar 2013 , 10:07pm
post #29 of 29

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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