Anyone Ever Tried Lorann Butter Vanilla Bakery Emulsion?

Baking By AnnieCahill Updated 7 Jul 2010 , 5:03pm by AnnieCahill

AnnieCahill Posted 5 Jul 2010 , 10:30pm
post #1 of 6

I found this emulsion today at the store. I was looking for something besides Wilton Butter Flavoring to flavor my buttercream. The Wilton stuff has a strange taste to it so I thought I'd change things up a little.

At first sniff, it smells pretty good, but the longer I smell it the more it smells like play-doh to me. It freaked me out a little so I wanted to see if any of you have used it in your BC with good results.

If this doesn't work out, does anyone have any good alternatives for butter flavoring (besides real butter, LOL) .

Here's the link to the emulsion:

https://www.lorannoils.com/p-9037-butter-vanilla-bakery-emulsion.aspx

5 replies
tootie0809 Posted 5 Jul 2010 , 10:53pm
post #2 of 6

Yes, I absolutely love this stuff! I use it as my base flavoring for all my icings and my MMF. It tastes like heaven!!! It's considered a staple ingredient in my kitchen.

AnnieCahill Posted 5 Jul 2010 , 11:33pm
post #3 of 6

Thanks for your reply!

Do you just follow the directions on the bottle-use one teaspoon of the emulsion for one teaspoon of regular extract?

Thanks again,
Annie

tootie0809 Posted 6 Jul 2010 , 4:47am
post #4 of 6

For the most part, yes, I use it the same as I would if it were regular vanilla or any other extract. It's great because it doesn't add any brown color to things like white fondant or white cake. The almond emulsion is awesome too!

AnnieCahill Posted 6 Jul 2010 , 10:30am
post #5 of 6

I love almond so I'll have to give that one a try as well. Thanks again!

AnnieCahill Posted 7 Jul 2010 , 5:03pm
post #6 of 6

One more quick question...

Would you add any additional butter or vanilla flavoring to the buttercream? I usually use Sugarshack's recipe (for the 4.5 quart) so I would be using about 4 tablespoons of emulsion.

Thanks!
Annie

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