Using Creme Bouquet With Other Flavors

Baking By southernswthrt Updated 14 Apr 2010 , 12:17pm by Texas_Rose

southernswthrt Posted 14 Apr 2010 , 1:12am
post #1 of 3

I just bought some Magic Line Creme Bouquet, but am now thoroughly confused on how to use it. Some people say use it alone, some say use it with other flavors like vanilla, almond and butter with various ratios - my head is spinning icon_confused.gif

I would love to hear from others and how they use it, how much of it in what recipes, etc.

I also have Wedding Bouquet that others rave about, but I thought my icing had a bitter undertone to it. Has anyone else had this experience with WB and is there anything I can do to counter the bitterness.

TIA for the suggestions!

2 replies
minicuppie Posted 14 Apr 2010 , 12:04pm
post #2 of 3

I like to use those "mystery" flavorings as the stand alone flavor alone in baked products. Not so much in frostings or fillings. Weird aftertaste.

Texas_Rose Posted 14 Apr 2010 , 12:17pm
post #3 of 3

I always use vanilla when I use creme bouquet. I use it in frostings sometimes but usually only with a citrus cake...goes really well with orange or lemon cake, not so well with other flavors.

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