Does anyone use emulsions instead of fresh fruit in their buttercreams, just to speed up the process and help control costs?
I am about to start doing so. i sure it would work without any problems.
Are you just subbing in the emulsion per the bottle like an extract and no fresh fruit at all? I am so worried about customers noticing but with the seasonal cost of fruit the cost is killing me
I usually use sleeve fillings. But I want more of a "cream" filling for my cakes. What I plan to do is mix some sleeve filling with SMBC and add emulsion for a stronger flavor. I'm trying this out today and giving it to people to taste tomorrow.
So. Buttercream with Raspberry emulsion only=nope.
buttercream mixed with raspberry sleeve filling, raspberry emulsion and a drop of lemon oil=good.
However, I did not like it as a filling. It was too sweet for me combined with the cake and icing. I'm going back to my sleeve fruit fillings.
I have heard that Lorann's Royal Raspberry Oil is really good Does anybody have any experience with it?
I was just about to try that tomorrow! Emulsions didn't work for me but maybe oils will.
Great! Let us know how it turns out.