Creme Bouquet??

Baking By Jealena Updated 12 Feb 2012 , 5:18pm by LoriMc

Jealena Posted 9 Feb 2012 , 2:42pm
post #1 of 11

Sorry, but what is this flavor? I see it used a lot but not sure what it is suppose to taste like??? I asked in a supply store and they just said "well, it's different".....ok any hints???? Thanks...icon_smile.gificon_biggrin.gif

10 replies
AnnieCahill Posted 9 Feb 2012 , 2:49pm
post #2 of 11

I believe it's like a citrusy almond vanilla blend.

Jealena Posted 9 Feb 2012 , 2:54pm
post #3 of 11

Thanks, so would you use it separtely or mix with a vanilla or almond extract or perhaps with a butter flavor in cakes/icings? I am making the original WASC cake recipe and was wondering if this would give it a different twist???

dinascakes Posted 9 Feb 2012 , 3:10pm
post #4 of 11

I've never seen anyone use it in a cake, but I have seen it used in frosting. I believe its vanilla, lemon, butter and almond extract mixed together. I don't think its equal amounts of all of them though. Hope that helps you.

Texas_Rose Posted 9 Feb 2012 , 3:16pm
post #5 of 11

I use it in WASC sometimes. It tastes fine, as long as you like citrus. In buttercream, it tastes like if you bought a pack of lemon sandwich cookies and just ate the frosting, not the cookie.

Jealena Posted 9 Feb 2012 , 3:18pm
post #6 of 11

Thanks soooo much!! So glad I asked before I used it...

Spooky_789 Posted 9 Feb 2012 , 9:36pm
post #7 of 11

I've only used it in icing. The kind I've tried, so far, is CK Brand. I thought (mistakenly) that it was the same as Wedding Bouquet, so when I made Sharon Zambito's HRS BC and used 4 T of the flavoring, my BC tasted just like a dreamsicle! So I ended up coloring it orange and topped vanilla cupcakes with it.

Now, I use it sparingly, unless I'm going for a dreamsicle taste. Depending on the size of the batch of BC I'm making, I'll use about 1/4 of the total flavoring as Cream Bouquet.

carmijok Posted 9 Feb 2012 , 10:25pm
post #8 of 11

I use it all the time in my French Vanilla cake. I actually learned about it from the bakery I worked for a few years ago. It was the most popular cake they had for weddings and party cakes. They used a Betty Crocker French Vanilla cake mix with a touch of cream bouquet in it. You can't believe the difference it makes in the flavor.

For one box just use a heaping 1/4 tsp of cream bouquet. Not any more because the flavor is so strong it can quickly overpower things. It adds just a touch of citrusy flavor that enhances the cake. I made the mistake of using Fiori di Sicilia extract one time because they are so similar, but the Fiori was WAY too citrusy IMO. Try the Cream Bouquet! Remember a little goes a LONG way so a small bottle will last quite a while.

icer101 Posted 9 Feb 2012 , 11:14pm
post #9 of 11

I use it my yellow cake and white cakes at times also. I use the magic line brand. To me , that is the best tasting. I use it also in my frostings.

Jealena Posted 10 Feb 2012 , 1:48pm
post #10 of 11

Thanks for all the input. Will use it as suggested and am anxious to see what I get. Thank you all again!!! Love this site.....

LoriMc Posted 12 Feb 2012 , 5:18pm
post #11 of 11

I use it for wedding cakes, bridal shower cakes etc, but never in buttercream.

My FAVORITE thing to use it in is the Wilton poured fondant recipe for petit fours. SO GOOD!

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