Finally got around to making a batch of creme bouquet at home. I have never used it before and I have got to tellyou all...I made a batch of buttercream tonight with CB and I thought I'd died and gone to HEAVEN! There is no way to describe the taste or how it enhances food. The only way I know how to state it is that is has that "bakery taste". It is really good, and a little goes a LONG way. I only had to use 1/4 tsp for one regular batch of frosting.
I'm just a little confused. CB is absolutely one of my favorites. Did you mean you made your own Creme Bouquet, or BC with commercial CB? At any rate, I love it, too!
Jan
I think she meant the commercial stuff. My favorite is the Princess. Now I have to try the creme bouquet
It is my understanding that Creme Bouquet varies from brand to brand. I like the Kitchen Krafts brand and I buy it in the 8 oz. bottle. I've not tried any other and if it came in, (and if I could afford it), I'd get in in the gallon size! (Just a little hyperbole there...) I'm interested in your response when you try it.
I have the Princess but haven't tried it yet. I keep intending to so maybe today I'll try it in some sugar cookies.
Ahhhh, so much to try and so little time! 
Jan
AWhat is creme bouquet and what is it used for?:shock:
It is a flavoring that I, too, am hooked on. I find it a delicious addition to my buttercream and I also use it, in addition to vanilla, in a lot of my WASCs.
Here is a link:
http://www.kitchenkrafts.com/product/creme-bouquet-flavor/food-flavorings
Jan
I use CB in all my buttercream but I don't make it, I buy it from the supply store. LOVE LOVE LOVE it. Little goes a long way.
As I said in an above post, so much to try and so little time. I've thought about Creme Royale, but ended up with what I was already familiar with. Perhaps I should have purchased CB in smaller amounts and I would have been more likely to try another. I guess I'll keep the option open.
Jan
Now that I think about it I read that the Princess by Lorann is very similar to Creme Bouquet. What are the flavors of it?
WASC is White Almond Sour Cream....a doctored mix which is heavenly IMO. The Princess is Almond, vanilla and citrus
Welcome, reedrts.
To answer you question first, WASC is the acronym for White Almond Sour Cream cake. It is a popular flavor with numerous variations. Most frequently it is made with a box mix as a base. You can find it and lots of others in the recipe section. In fact, the name is somewhat of a misnomer for often it contains neither sour cream nor almond. 
Before the switch to the new format, there was a page of the common acronyms found here on CC. Perhaps you can locate it and get brought up to speed.
As to the creme bouquet, before I started buying it commercially, I tried making my own with lemon, vanilla, and almond. It was good, but not quite the same.
Jan
Oooops, I got delayed in posting. Looks like your question was already answered.
Some of the acronyms are explained here:
http://cakecentral.com/t/762441/can-people-tell-what-all-the-abbreviation-stand-for
These may be a silly questions, but when making your own blend like the recipe given above, do you blend it together then use a certain amount to flavor your bc or do you put a tsp of each into the bc? When you guys say a single batch of bc, how many cups of ps are you referring to; 1 lb. (4 cups) or are you talking Sugarshack's full mixer batch?
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