cake lady Posted 28 Feb 2013 , 12:56pm
post #1 of

AYesterday I made Cream Cheese buttercream frosting for cupcakes, but instead of using cream cheese, I used Cream Cheese Emulsion by Lorann for the first time because I wanted my frosting to stay dairy free. This is the only flavoring I used and I stayed with one teaspoon, but could not get the cream cheese flavor. So, long story short...I ended up using about 4 teaspoons. I started to buy the oil flavoring but thought I'd try this instead. I can't say that I'm totally happy with the taste because it still doesn't have that punch of flavor to it. Any suggestions and should I use the oil instead?

12 replies
cake lady Posted 4 Mar 2013 , 5:00pm
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AIf anyone can help with this, it would be gladly appreciated!

jennicake Posted 4 Mar 2013 , 6:06pm
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I haven't used the emulsion before (thought oddly enough, I ordered some a couple days ago), but I have used the cheesecake flavoring oil many many times and I find it has the flavor I want.  Still not exactly the same as cream cheese frosting, but a wonderful taste that people love and can't seem to figure out.  Maybe try the oil next time?

cake lady Posted 5 Mar 2013 , 5:27pm
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AThank you so much jennicake! I'm going to pick some up and try it!

cake lady Posted 5 Mar 2013 , 5:28pm
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AHow many drops of the oil do you use in your batch of icing to get the flavor you need?

Izzy Sweet Posted 5 Mar 2013 , 5:38pm
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I usually start with 2 drops and add after that to taste. Everyone has a different taste. I have gone overboard with oils in the beginning of my experience with them and let me just say I learned my lesson well lol

jennicake Posted 5 Mar 2013 , 10:46pm
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ATotally agree with izzy. I overdid it with the cheesecake flavouring one time and the resulting frosting just tasted unpleasant.

cake lady Posted 7 Mar 2013 , 1:48am
post #8 of

Great advice! Thank you both so much!

lorieleann Posted 7 Mar 2013 , 5:31am
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i've used both and while it gives a good taste,  it just isn't an even swap for a real brick of Philly in there.  ( and i swear i can tell the difference between store brand and Philly!  That is one non-negotiable for me).   

jennicake Posted 7 Mar 2013 , 6:17am
Quote:
Originally Posted by lorieleann 

i've used both and while it gives a good taste,  it just isn't an even swap for a real brick of Philly in there.  ( and i swear i can tell the difference between store brand and Philly!  That is one non-negotiable for me).   

Totally agree with you!!  My grocery store was out of Philly one time so I bought the store-brand to make cheesecake.  I thought it was disgusting.  Everyone else thought it was the greatest thing they had ever tasted!  Baker's tongue I guess.

shanter Posted 7 Mar 2013 , 7:22pm
Quote:
Originally Posted by jennicake  Baker's tongue I guess.

 

Hahaha. To me it sounds like a disease, like Tennis elbow. icon_biggrin.gif

I gotta stop reading CC when I'm at work editing descriptions of medical research.

jennicake Posted 7 Mar 2013 , 11:13pm
Quote:
Originally Posted by shanter 

 

Hahaha. To me it sounds like a disease, like Tennis elbow. icon_biggrin.gif

I gotta stop reading CC when I'm at work editing descriptions of medical research.

Oh but it is a disease!  Tennis elbow ruins the enjoyment of a sport.  Baker's tongue ruins the enjoyment of any less than premium goodies ;)

IAmPamCakes Posted 7 Mar 2013 , 11:59pm

AAgreed, Jenni. I think I've become pretty particular about baked goods. Nobody will make anything for me because they are afraid I won't like it. (I would just appreciate the gesture, myself.)

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