Creme Bouquet, Wedding Bouquet Or Butavan?

Baking By anasasi Updated 29 Mar 2010 , 9:52pm by anasasi

anasasi Posted 27 Mar 2010 , 4:56pm
post #1 of 7

Which do you prefer to use in your buttercream? How about in cake batter? Thanks!

6 replies
PoodleDoodle Posted 27 Mar 2010 , 5:09pm
post #2 of 7

I've tried butavan several times and hate it. No experience with the other 2.

carmijok Posted 27 Mar 2010 , 5:40pm
post #3 of 7

I only use Creme Bouquet in cake batter. A little goes a LONG way. It's got a citrus flavor that works well in vanilla, strawberry and lemon cakes. Gives them that extra something that no one can figure out what it is. I've never used in frosting though I think it would be great.

anasasi Posted 27 Mar 2010 , 6:20pm
post #4 of 7

Thanks! Carmijok, do you just replace the flavoring amount called for in the recipe w/the creme bouquet or do you generally reduce the amount since it sounds a bit potent?

carmijok Posted 28 Mar 2010 , 3:24am
post #5 of 7

I follow the Betty Crocker French Vanilla box directions exactly and then add my creme bouquet...a half teaspoon at most. It's funny but that was our most popular cake at the bakery! The owner did scratch cakes, but this was the most consistent when it came to taste and quality of product. We used this at tastings for brides and it became the most requested wedding cake we did. icon_smile.gif

KathysCC Posted 28 Mar 2010 , 6:59am
post #6 of 7

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

anasasi Posted 29 Mar 2010 , 9:52pm
post #7 of 7

Really?? Now I HAVE to try it! Thanks everyone icon_smile.gif

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