Question About Creme Bouquet

Decorating By kendraanne Updated 11 Oct 2005 , 1:48am by blittle6

kendraanne Posted 9 Oct 2005 , 3:04pm
post #1 of 8

Okay, so after hearing so many positive things about creme bouquet flavoring, I ran out and bought some during my lunch break on Friday. Before I make a disaster out my next batch of icing icon_redface.gif much do I use? Do I use it in place of vanilla, with vanilla, or what? I currently use the Wilton Class Buttercream recipe, but I use a combo of clear vanilla and butter flavoring when I make a batch.

Any suggestions would be welcome!! icon_smile.gif

7 replies
christiethomas Posted 9 Oct 2005 , 3:41pm
post #2 of 8

You can use it in addition to vanilla. Start out with small amount of Cream Boquet (I use 1 tsp.) I've heard that more is NOT better when using it.

AgentCakeBaker Posted 9 Oct 2005 , 3:44pm
post #3 of 8

I agree with christiethomas. Use a small amount. I use 1 tsp. It is very strong and I can taste the difference with just a tsp.

blittle6 Posted 9 Oct 2005 , 4:04pm
post #4 of 8

If you use too much you will have a lemony tasting frosting. use a tiny bit 1/4 tsp. taste then adjust.


kendraanne Posted 9 Oct 2005 , 10:00pm
post #5 of 8

Thanks for the suggestions! I appreciate the help!

adven68 Posted 10 Oct 2005 , 2:05pm
post #6 of 8

Can anyone describe the flaver with this? Thanks!

adven68 Posted 10 Oct 2005 , 2:13pm
post #7 of 8

I mean flavor?

blittle6 Posted 11 Oct 2005 , 1:48am
post #8 of 8

It tastes like a light lemon flavor to me, so I use only a tiny bit.

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