What Is "almond Emulsion"? - Anyone Use It?

Decorating By cakesbyallison Updated 24 Jul 2007 , 12:05am by Luby

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cakesbyallison Posted 23 Jul 2007 , 3:02pm
post #1 of 7

I inadvertently ordered the wrong product, and now have a huge bottle of "Almond Emulsion". I meant to order almond extract. This is a thicker consistancy, and kind of creamy... smells great! Had anyone ever used this is leau of almond extract? Wasn't sure if this is stronger (or not as strong)?

6 replies
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GeminiRJ Posted 23 Jul 2007 , 5:42pm
post #2 of 7

I've never used emulsions, but many have posted that they are far better tasting than extracts. I'm not sure, but the difference may be in the "carrier" for the flavor. (Oil base, rather than water?)

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Linliv46 Posted 23 Jul 2007 , 5:50pm
post #3 of 7

I have some of the emulsions and to me they are stronger and you don't have to use as much but now I haven't done any research on it! I have the creme bouquet and the butavan and love them both!

Linda

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moxey2000 Posted 23 Jul 2007 , 5:52pm
post #4 of 7
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Kayakado Posted 23 Jul 2007 , 6:02pm
post #5 of 7

they are supposed to retain the flavor better in baking than extracts, you may need to half your normal measure from your extract version but you'll need to test to be sure. It is a flavoring agent and it is for made for commercial baking.

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cakesbyallison Posted 23 Jul 2007 , 7:53pm
post #6 of 7

Great thread moxey2000 !! Thank you! That's exactly what I was interested in. Can't wait to try it out and see how it works!

Thanks again everyone!

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Luby Posted 24 Jul 2007 , 12:05am
post #7 of 7

I've always used Almond Emulsion - love it!
I use 1/2 Tsp in a batch of Buttercream that uses 1 1/4 Cups Crisco and 2 Pounds of powdered sugar along with the other ingredients.

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