I just bought some creme bouquet flavor enhancer, but it has no directions on how much to use , what to use it in or when to add it.
If you have used it please post your comments........thxs
In a double batch of buttercream (2 pounds sugar), I add 2 Tbsp of Creme Bouquet. Makes it yummy. I omit the other extracts (vanilla & almond) when I use CB.
I haven't used it but that's all my instructor uses. She uses it in her frosting. I would start out small and work your way up to more if you need it. Start with 1 tsp or 2. Good Luck
I use it to replace the almond in WASC. MMMMM....delicious! I guess it should now be called WCBSC (White Creme Bouquet Sour Cream Cake)
I use it in place of vanilla in my homemade yellow cake. I also use it in my BC if I'm out of clear vanilla or butter flavor. I prefer it to vanilla in my cakes, it gives them a rich, yummy flavor. I generally don't use it in my BC because I think it would be overkill since it's in the cake.
In a double batch of buttercream (2 pounds sugar), I add 2 Tbsp of Creme Bouquet. Makes it yummy. I omit the other extracts (vanilla & almond) when I use CB.
I adore CB and use it exactly like Cakepro does. I also add 1 TBSP per box of DH Classic White Cake, it isn't really perceptible as such but it does add a certain je ne sais quoi... It's really yummy!
I have had a big bottle of creme boquet for about a year now and have been to afraid to use it. I bought it during a cookie demonstration with Penny (penny's cookies) because I think she said she used it sometimes. I'm really glad I came across this discussion. I'll also try to use it instead of almond in the wbsc. I don't care for the almond flavoring.
Does anyone know what exactly the flavors are that make it up?
Does anyone know what exactly the flavors are that make it up?
Lemon and vanilla!
I also use close to 2 T of CB per 2# batch of buttercream. I thought that was a lot at first, but learned not to be afraid to add more....so I'm nearly at 2 T!
Correction....I meant to say I use 2 tsp (NOT Tablespoons) per 2# batch of buttercream. I think 2 T would be VERY strong and overpowering, but would depend if you're using additional flavorings I guess. But for me, 2 tsp is about right!
my instructor gave us a modified BC receipe that I absolutely LOVE as do my clients. I add Creme Bouquet along with vanilla extract and butter flavor to my BC. For a single batch of BC I use 1 teaspoon of Vanilla 1 TBS of Butter flavor and 1 teaspoon of CB. It is fabulous! I will usually cut back on the amount of water by a teaspoon and the consistency still comes out super stiff.
More creme bouquet info:
(Scroll down towards bottom of post.)
http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html
HTH
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