I bought a small bottle for creme bouquet from my local cake shop yesterday. I noticed tha it has citric acid as one of the ingredients. Is this going to screw with my colors?
Also, do I use it in the same ratio as vanilla or almond flavors depending on the recipe?
It smells tangy. Can anyone tell me what flavors of cake and filling you might you pair it up with?
Thank you in advance.
Creme Bouquet is meant to be a stand alone flavoring, like Princess or Butivan. Sort of a "what is that flavor" thing. I sometimes use the Princess instead of vanilla just to change things up. I like it in baked products but IMHO it just doesn't do good in icings or fillings, and for how much to use just play with different amts and decide which is right for your taste.
There are tons of thread explaining cream bouquet.
Here are a few:
I use Creme Boquet in my icings all the time, and like minnie cuppie says everyone always says what's that flavor, it tastes so good, it has a lemony flavor to me.