princesscatt Posted 27 Mar 2010 , 2:09am
post #1 of

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??

19 replies
ddaigle Posted 27 Mar 2010 , 2:16am
post #2 of

I use this in my butter cream. It is also good in Royal Icing. Don't know how to replicate it. My wilton instructor told me the ingredients but I forget. It is strong...you either love it...or hate it. I get it at my local party supply store.

mcdonald Posted 27 Mar 2010 , 2:27am
post #3 of

creme bouquet is awesome...

dalis4joe Posted 27 Mar 2010 , 2:59am
post #4 of

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

carmijok Posted 27 Mar 2010 , 3:07am
post #5 of

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.

carmijok Posted 27 Mar 2010 , 3:09am
post #6 of

I guess you can't put specific websites in posts? Anyway just type in CK Creme Bouquet in your search engine and several sites will pop up and you can choose one of them.

dalis4joe Posted 27 Mar 2010 , 4:58am
post #7 of

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

Tammies_Cakes Posted 27 Mar 2010 , 5:22am
post #8 of

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

Tammies_Cakes Posted 27 Mar 2010 , 5:23am
post #9 of

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

carmijok Posted 27 Mar 2010 , 2:25pm

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!

03FLSTF Posted 27 Mar 2010 , 2:58pm

Thanks carmijok for sharing the icing recipe! I'd like to try it out next week but need a crusting icing for my planned cake. Can you tell me whether the recipe you posted does indeed crust?

Thanks!
D

carmijok Posted 27 Mar 2010 , 5:01pm

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!

princesscatt Posted 28 Mar 2010 , 1:50am

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?

carmijok Posted 28 Mar 2010 , 3:36am

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! icon_wink.gif And it tastes awesome.

KathysCC Posted 28 Mar 2010 , 6:59am

Here is another thread with links and more info on these emulsions.

http://cakecentral.com/cake-de.....70476.html

schoolbaker Posted 30 Jan 2013 , 6:39pm

Where do I get the  creme bouquet?  On line or in a store and what store?

icer101 Posted 30 Jan 2013 , 8:51pm

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.

ibeeflower Posted 30 Jan 2013 , 9:58pm

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.

Annabakescakes Posted 30 Jan 2013 , 10:30pm

I have a CK one, NASTY! Never tried magic line, I am steering clear of all of them, from here on out!

carmijok Posted 31 Jan 2013 , 12:38am

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. 
 

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