Is Almond Emulsion the same as almond extract?
Is one stronger than the other?
Can I use them interchangably?
Is there a benefit of using one over the other?
This would be good infor to know! I bought orange and almond emulsion last week, and have yet tried it.
All emulsions are stronger than extracts --and almond extract is pretty strong to begin with. If you are using almond emulsion in a recipe, and the recipe calls for extract, cut the emulsion in half by whatever the recipe call for. So, if your recipe calls for 1/2 t. of almond, you would only use 1/4 t. of the emulsion. HTH, and happy caking!
Win...thanks so much. Good info to know.
I bought almond emulsion when they were out of extract...hoping they were similar and that I could find out for sure at CC!!!
(I'm baking tonight)!!!
You can always count on your fellow CC'ers!