Hello everyone. I hear so many times how wonderful everyone's bc is when they add CB to it. Unfortunately, I didn't have the same experience when I used it for the first time. I use Sharon Z's way of making bc shortening (not high ratio) butter etc. I bought Magic Line CB (small) I love the way it smells. The bc wasn't bad; it was good, but I thought it would taste more like how the bottle smells. I kept adding more and more; I used more than half the bottle and still nothing like it. Am I missing something; is it not supposed to have that taste? How much do you put in the 4.5 quart bc recipe? How much in cake batter doctored mix)? Is the CK brand stronger and does Loranns make one? Any suggestions, tips, recipes? Please help, I love this stuff and would love to start using it in my cakes and bc!
AI am not sure what you are looking for, but in my opinion creme bouquet is very subtle. If you're waiting for a "kick" , something that screams creme bouquet it's not coming lol. I've never added more than a tablespoon.
AI read somewhere that creme bouquet is a flavor enhancer rather than a full flavoring by itself. You would notice that most who rave about it used it along with some other flavor-- mostly vanilla. Since it also has almond and lemon notes, it goes well with those flavors. Try adding some vanilla extract to the bc. You'll notice the difference as the CB should give the vanilla flavor an interesting edge.
AI would really love to try this flavour but i cant buy it from anywhere, even online :-( is there a recipe for it or a substitution?
AThankyou!!! I'm so happy they ship worldwide :-D
Thank you all for the replies. I now understand that is more of an enhancer, I will now add it to vanilla bc.
I love creme bouquet, but I only add it in the cake. Magic Line makes my favorite clear vanilla and butter flavoring, but for some reason, I don't like their creme bouquet. It's so light, I can barely taste it. This is the one time I prefer CK over Magic Line.
My favorite cake flavor!
I have been using the Magic Line CB and it is fantastic. I also use their BV and when I am making my BC I use both. They key is to not over add,even if you double the batch. I got turned on to the CB when I was trying to create a similar BC to one that is used in a well known bakery in Baton Rouge, La. To me they have the best and I have had the opportunity to try different bake shops in many different parts of our great country with none to compare to the one in Baton Rouge. Someone turned me on the CB from Magic Line and believe I have come pretty darn close to what I was looking for. The only negative comment I have ever received after using CB is, "the icing is almost too rich." I can live with that.