Which do you prefer to use in your buttercream? How about in cake batter? Thanks!
I've tried butavan several times and hate it. No experience with the other 2.
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.
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?
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.
Here is another thread with links and more info on these emulsions.
Really?? Now I HAVE to try it! Thanks everyone