What's The Difference In Almond Emulsion And Almond Extract?

Decorating By butternut Updated 11 May 2007 , 11:30am by butternut

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butternut Posted 10 May 2007 , 9:17pm
post #1 of 8

Got a question for anyone who may know the answer. Is almond emulsion stronger than almond extract? I usually put about 1 tsp in my buttercream icing and I was wondering if I choose to use the almond emulsion instead, if I should use the same amount or less. Thanks so much.

7 replies
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cambo Posted 10 May 2007 , 9:37pm
post #2 of 8

Personally, I think the emulsions are more potent! I use Creme Royal emulsion in my icing, and use less than a tsp. Try using 1/2 tsp, taste it, and add more if you want a stronger taste!

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butternut Posted 11 May 2007 , 12:22am
post #3 of 8

Thanks Cambo. I am also thinking about using the emulsion in my cake batter as well. I think I will try it out in the icing first and see if I think it's stronger than the extract. Then I can guage how much to put in my batter. Thanks again.

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acookieobsession Posted 11 May 2007 , 1:16am
post #4 of 8

Emulsions end up being more potent because they do not flash off (burn away) like an extract would. I belive that extracts act the same way as an alcohol when exposed to heat, a large majority burns off.

I am sure too that the quality of the emulsion will also affect the taste.

I use lemon emulsion in my cookies and you can tell a LARGE difference in when I was only using an extract.

Thanks,

julia

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schildwaster Posted 11 May 2007 , 4:04am
post #5 of 8

i just bought some emulsion and put the same amount in my buttercream as i usually do extract. way too strong. i used the cap, maybe 1/2 tsp. i also used it in the cake. i love almond but this was too much.

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cambo Posted 11 May 2007 , 6:33am
post #6 of 8

I use a butter emulsion also and have put that in my cake batter....it's delicous! Butavan (sugarcraft sells it) is also delicious in a French Vanilla cake!

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acookieobsession Posted 11 May 2007 , 10:54am
post #7 of 8
Quote:
Originally Posted by cambo

I use a butter emulsion also and have put that in my cake batter....it's delicous! Butavan (sugarcraft sells it) is also delicious in a French Vanilla cake!




You should check with Sugarcraft to make sure that you are actually getting butavan. I personally called the company about 6 mos ago and asked them a question. They told me they were going out of business. Shortly thereafter Earlene (http://www.earlenescakes.com/index.htm) said that she ran out of butavan and was using a new product.

I only mention this because several people have mentioned sugarcraft not being all that reputable.


Also, I do add the butavan replacement to my icing. I actually do like it, but I can see how it would be stronger.

Thanks

JUlia

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butternut Posted 11 May 2007 , 11:30am
post #8 of 8

Thanks so much everyone. You've all be VERY helpful. Take care and have a GREAT week-end!!
Margie

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