Oil Vs. Extract?

Baking By whisperingmadcow Updated 26 Apr 2010 , 1:07am by leily

whisperingmadcow Posted 25 Apr 2010 , 2:23am
post #1 of 4

I know what an oil is, but how is it used? I see all these tasty sounding oils and I wanted to know if i can put this in BC. Anyone have any experience with this?

3 replies
drakegore Posted 25 Apr 2010 , 3:18am
post #2 of 4

flavored oils (like lorann for example) are fine in buttercreams.
you just add the oils at the same point you would add the extracts.
usually though the oils are much more concentrated and you need less than you would of extracts.

PDXSweetTreats Posted 25 Apr 2010 , 6:58am
post #3 of 4

Oils are super concentrated and are generally used in candy making. However, as Diane noted, you can add them to icings and also to cake batter. Just make sure to add only a few drops, though, as a little goes a long way. HTH icon_smile.gif

leily Posted 26 Apr 2010 , 1:07am
post #4 of 4
Quote:
Originally Posted by PDXSweetTreats

Just make sure to add only a few drops, though, as a little goes a long way. HTH icon_smile.gif




Definitely only a few drops at a time. I once tried to add a few drops of cherry flavor to my BC and accidently added about 1/4 dram and it was WAY to sweet. Tasted just like hard cherry candy, nothing like what I wanted.

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