Is creme royal similar to creme bouquet? Can you use one or the other in your icing/cakes? I've heard that creme bouquet is a great flavor enhancer, but don't know much about creme royal.
OMG, i'm so glad to hear someone talk about this. I have been using Creme Bouquet for a while now, and i love it. mamakau, you mention it is a flavor enhancer, so does that mean you are supposed to use it in ADDITION to the vanilla (or what you normally would use). I was using it all by itself, but i had a few people ask me if it was lemon flavored. hum.......anxious to hear what people have to say about this one.
A BC recipe that I have says to add creme bouquet and vanilla. I saw a thread on here discussing creme bouquet, i'll see if I can find it. I saw on one of the cake supply providers online, that creme royal has a vanilla almond flavor. It sounds really good....
here's the thread:
http://cakecentral.com/cake-decorating-ftopict-22193-creme.html+bouquet
I can't find anything on creme royal though.
mamakau, how much buttercream did your recipe make? Or do you mind sharing your recipe? I am wanting to make sure I get the right balance of flavoring.
darkchocolate
My impression is that it pretty much equals the following: 1 tsp each of vanilla and almond, and 1/4 tsp of orange and lemon. The citrus is supposed to help cut the sweetness of the BC.
Also add a bit of popcorn salt (in addition to the above) to help cut the sweetness.
I'll gladly share my BC recipe. The recipe came from a cake decorating tutorial I purchased online (www.cakesmadeeasy.com). Although stable enough for the humid climate I live in, in my opinion, it didn't taste very good....not sure if it was the meringue powder, that I used water instead of milk, or the fact that I used generic brand (western family) powdered sugar. Hopefully you will have better results:
1 C vegetable shortening
1/2 C butter
1 tsp. clear vanilla
1 tsp. creme bouquet (optional)
1/4 C milk or water (add more as needed or for thinner consistency)
1 pinch salt (if using unsalted butter)
1 tsp. meringue powder
2 pounds of sifted powdered sugar
Mix the shortening and butter until well blended. Add milk/water, vanilla and creme bouquet. Once well combined, turn the mixer off.
Add salt, meringue powder and sugar. Turn mixer on to lowest speed and mix just until the ingredients start to come together. Turn mixer to medium speed and mix for 2 - 5 minutes until smooth and a little fluffy. (The time will vary depending on the power of your mixer. Stand mixer will require about 2 minutes, hand mixer will require 5 minutes or more.)
If the icing is too stiff and you can tell the mixer is straining, add more liquid to obtain the right consistency. If it becomes too soft, add more powdered sugar.
I have never used creme royale before, but I use creme bouquet regularly in my BC, in addition to vanilla and/or butter flavorings. I also add it to my wedding white cake batter. It gives it a certain...something.
I used my cream bouquet this week-end and I think I used too much. To me it left an after taste. I will use it again, but I will just use less. I couldn't even taste the almond flavoring and I used more of almond than I did the cream bouquet.
mamakau, thank you for sharing your buttercream recipe. I am out of meringue powder so I will try your recipe another time.
darkchocolate
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