Flavor Emulsions Vs Flavor Extracts Vs Oils

Baking By sweetsentiments Updated 22 Aug 2013 , 6:38pm by Nramos16

sweetsentiments Posted 1 Aug 2011 , 1:35am
post #1 of 7

I am wanting to buy flavorings for my buttercreme icing to fill my cakes with. I have mainly found these LorAnn's Oil flavorings and was wandering if I could use those in icing? If not, what do I need to get and where can I find it?

6 replies
paula0712 Posted 1 Aug 2011 , 1:44am
post #2 of 7

I've used the Lorann flavorings in my buttercream and have even flavored fondant with them. Global Sugar Art is a good place to buy different flavorings as well.

scp1127 Posted 1 Aug 2011 , 5:43am
post #3 of 7

I've tried many and Olive Nation has the besst extracts I have found. some extracts and oils, even if they are pure, can have a chemical or weird aftertaste. I think Lorann oils are a little odd, and McCormack's in the grocery store have an aftertaste. The Olive Nation extracts can be tasted from the bottle (just a drop) pure, and nothing but fruit or other flavor.

sweetsentiments Posted 20 Oct 2011 , 4:49pm
post #4 of 7

Thank you both for your help!!!

nadsquad Posted 21 Aug 2013 , 3:20pm
post #5 of 7

I used to buy Frontier brand almond flavor (alcohol free) from Whole Foods for the WASC cake, BUT they stopped selling it, and I really need an almond flavor that is alcohol free, so I found at a local cake supply store "almond emulsion" ... can't remember the brand ... my question is: can I use this in place of almond flavor and how much to put? 


Thanks in advance!!!

nadsquad Posted 21 Aug 2013 , 3:33pm
post #6 of 7

BTW I think the brand of the almond emulsion I got was "CK" ... anyone have any experience with this brand and flavor?

Nramos16 Posted 22 Aug 2013 , 6:38pm
post #7 of 7

Thanks for the tip! thumbs_up.gif

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