Emulsions Instead Of Fruit In Buttercreams

Baking By kcampeau Updated 25 May 2016 , 1:47am by Nancylou

kcampeau Posted 23 May 2016 , 6:41pm
post #1 of 8

Does anyone use emulsions instead of fresh fruit in their buttercreams, just to speed up the process and help control costs?

7 replies
rdjr Posted 23 May 2016 , 6:42pm
post #2 of 8

I am about to start doing so. i sure it would work without any problems.

kcampeau Posted 23 May 2016 , 6:45pm
post #3 of 8

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

rdjr Posted 23 May 2016 , 6:50pm
post #4 of 8

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.

rdjr Posted 24 May 2016 , 4:50am
post #5 of 8

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.


Nancylou Posted 24 May 2016 , 7:18am
post #6 of 8

I have heard that Lorann's Royal Raspberry Oil is really good  Does anybody have any experience with it?

rdjr Posted 24 May 2016 , 9:43pm
post #7 of 8

I was just about to try that tomorrow! Emulsions didn't work for me but maybe oils will.

Nancylou Posted 25 May 2016 , 1:47am
post #8 of 8

Great!  Let us know how it turns out.

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