I see the recipe for Macsmom's Creme Brulee cake calls for either butter flavoring, or caramel flavoring. Do either of these have a chemical after-taste? I'm afraid to use them.
I'm not sure about the chemical taste, but they don't taste real.
Never having used it myself - I must say that after eating another Cakers Cake - i was surprised when told that she had used butter (oil) flavouring.
Would never have picked it. I never detected a chemical taste - thats for sure.
I guess you look at it two ways -
1 - either i have sad taste buds
2 - it was a very good butter flavouring.
Altho i make and use my own Vanilla Essance - many cannot pick the difference between store bought and home made.
Some don't even know you can make your own - its all an education.
The thing about essance's and oil flavourings is that they are more potent -so if used correctly - i don't see why you wouldn't at least try - you might be very syrprised.
Its your taste buds that will tell you whether to bother again.
Don't quiet understand the *i am afraid to use them* - after all eveything about baking is trail and error - trying new things and seeing what suits you.
Actually - i have tasted cakes that i thought have been made with margarine - but told butter was in the mix.
I guess it all depends on what butter one uses and how much of a % is water.
Many never read the back of butter packets to see just how much water is added.
Here in Australia - if i want a true butter for my baking - i use the one we import from Denmark (Europe)
Now thats butter -
The Lorraine oils do NOT have a chemical taste at all and a little goes a LONG way. I swear by them and have never ever had a complaint.