cakeymom Posted 15 Jul 2013 , 3:16pm
post #1 of

What a find!!!  I was in my local Walmart and in the Wilton section I found two 4 oz flavors of Lorann Bakery Emulsions; Cream Cheese and Butter Vanilla(My Fav).  What a delight and wonderful savings and they were not out of date.  Both expire April 2015.

 

I just ordered two bottles of emulsions from Lorann Oils to the tune of 5.95 PLUS shipping for 4 oz bottles.

 

I'm going to check at some of the others to see if they have any other flavors.

 

 

Cakeymom

15 replies
liz at sugar Posted 15 Jul 2013 , 3:22pm
post #2 of

Walmart also carried Red Velvet.  I personally didn't like the Cream Cheese emulsion in icing - would like to find something to do with it.

 

Liz
 

cakeymom Posted 15 Jul 2013 , 3:55pm
post #3 of

I didn't see Red Velvet, but for some reason that one does not appeal to me.  My red velvet cake is amazing!!!

 

But, let me ask what didn't you like about the cream cheese?

 

Cakeymom

keepingitreal21 Posted 15 Jul 2013 , 4:32pm
post #4 of

Yep, I saw all 3 at one of my local Walmart's as well. But one didn't have them...so I guess it's just a random thing.

liz at sugar Posted 15 Jul 2013 , 5:44pm
post #5 of
Quote:
Originally Posted by cakeymom 

I didn't see Red Velvet, but for some reason that one does not appeal to me.  My red velvet cake is amazing!!!

 

But, let me ask what didn't you like about the cream cheese?

 

Cakeymom


Cakeymom - It just didn't really taste like real cream cheese to me.  I would rather use the shelf stable cream cheese icing recipe.   I absolutely love almost all the LorAnn emulsions and natural oils, and use them regularly, but the cream cheese just fell flat.

 

Liz

Beckalita Posted 15 Jul 2013 , 6:44pm
post #6 of

I found the 4 oz Lorann Red Velvet and Cream Cheese at my local Marshall's and Ross Dress for Less stores (still good, not expired). Haven't had the opportunity to try them yet tho.....  The Cream Cheese one might be an option for legal home bakeries who cannot use cream cheese icing due to health code restrictions.

jiya11 Posted 19 Jul 2013 , 2:53pm
post #7 of

AI found them at my local walmart too and was thrilled. Do you use them interchangeably with extracts? Or do you add more or less? How does the Vanilla go with Indydebi's buttercream? I am going to make a large batch today and wanted to know your experience..

morganchampagne Posted 19 Jul 2013 , 3:19pm
post #8 of

A

Original message sent by jiya11

I found them at my local walmart too and was thrilled. Do you use them interchangeably with extracts? Or do you add more or less? How does the Vanilla go with Indydebi's buttercream? I am going to make a large batch today and wanted to know your experience..

LESS!!!! Do not put a whole tsp of that stuff in your icing/batter lol. I did that once and it was a disaster. A few drops really should do it. Idk how large a batch you're doing but just go by adding a few drops, less is more with this stuff. It's POTENT

LorAnnOils Posted 22 Jul 2013 , 2:31pm
post #9 of

I work for LorAnn Oils and thought I would clarify some information on our products.  Our Bakery Emulsions are about the same strength as typical flavoring extracts and can be substituted in the same proportion.  It is our super strength flavors (candy oils) that are 3 to 4 times stronger than extracts and should be used sparingly.

 

We are now selling 3 Bakery Emulsion flavors at Wal-Mart:  Red Velvet, Cream Cheese, and Butter Vanilla.  Also, the products that we sell to Ross, Marshall's, Home Goods, etc. are not overstock or "old" items - these stores purchase directly from LorAnn Oils.

liz at sugar Posted 22 Jul 2013 , 5:21pm

Hi LorAnn Oils!  Glad to see you posting.  Can you tell me usage advice on the large bottles of your Natural Citrus Oils?  Specifically the orange and the lime.  I use the orange oil in a Springerle cookie recipe and I absolutely love the results.  I use 1 teaspoon in a large batch of dough.  I got the same product in the Natural Lime oil and wonder if it is stronger (just by it's nature) because I used 1/2 tsp. in a lime bar recipe and it was overpowering with a capital O!

 

What are your usage suggestions for the Natural Oils?  Should I have started with 1/8 tsp?  I used a recipe I cut down to fit a single 8" x 8" pan.

 

By the way, I really do love all your other products (except the cream cheese emulsion).  Maybe you have developed an icing recipe that used the cream cheese extract with results that tasted more natural - if so, please share it.

 

Liz
 

LorAnnOils Posted 22 Jul 2013 , 5:34pm

Hi -   Glad to help!

 

The natural essential oils are quite potent.  I would suggest 1/8 teaspoon if you want a subtle flavor, as I do think the lime can be a bit more over-powering than the orange or even the lemon.  For your buttercream icing, you might want to try our Cream Cheese Icing flavor (in our Super Strength line) instead of the Cream Cheese Emulsion.  Just remember that this too is a more concentrated type of flavoring than our Bakery Emulsions and will require using a light-touch.  

Laurelj Posted 22 Jul 2013 , 6:06pm

AHi LorAnn Oils, LOVE LOVE LOVE your products, and the GUAVA oil is A W E S O M E! Wish you guys would attempt a better Passion fruit flavor (Lillikoi). The Tutti Frutti marked as such isn't cutting it, sorry, also agreed with others on the Cheesecake emulsion. But the rest of your stuff is great oh yaeh also the itrus Blossom another favorite!

kaylawaylalayla Posted 22 Jul 2013 , 6:19pm

AThe cream cheese emulsion to me was also a disappointment. Most of the lorann oils are spot on and great but this one was no good. Didnt taste like cream cheese at all. It made the butter ceeam like a different kind of sweet that was unappealing.

kaylawaylalayla Posted 22 Jul 2013 , 6:22pm

ALiz, wiyh the key lime oil I start out with milileters

liz at sugar Posted 22 Jul 2013 , 9:17pm

Thanks Kayla!  I'll try another batch tomorrow.

 

Liz
 

brendajarmusz Posted 23 Jul 2013 , 11:41pm

AI am a huge, huge, huge fan of the LorAnns flavorings, i use them all of the time.

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