I just bought my first bottle of creme bouquet. I was wondering how much should be added to the frosting. Can it be added to cake batter as well? I've only used vanilla and almond flavorings up until now. Just thought I would try something new and see how it tastes. Thanks for your help!

I'm curious as well. I am thinking of buying some as well.

I LUV creme bouquet! I normally use what the recipe calls for. To me, it is has a strong flavor to it. But everyone thinks is tastes fine.

I've been wondering too...I guess I'll have to give it a try

One tablespoon per boxed cake mix with extender.

I use the same amount that the recipe calls for...for example if my cake recipe calls for 2tsp vanilla and I want to use creme or princess bouquet then I use 2tsp.

Great! Thanks. Oh, one more question, does it pair well with all cake recipes or just ones like White Wedding or Classic Yellow?

Some brands have a stronger lemon flavor to them so I would steer clear of any chocolate based cake flavors.

I use half of the cream bouquet because I find that the emulsions are much stronger. For instance, I will replace one teaspoon of vanilla in my recipe with 1/2 teaspoon or cream bouquet, sometimes even less.

I have seen alot about creme bouquet on here, but could someone please explain to me what flavor it is?? TIA

it is lemon, vanilla, almond flavors combined. the magic line is the best selling brand. and best tasting. i use it in my cake batters and icings. it is good in mmf also. hth.. it is well liked when i use it. get good compliments on it.

Thank you so much!! I'll have to give it a try

I use a lot of creme bouquet. Obviously I love the stuff. I also use some Princess emulsion. To me creme bouquet is citrus and buttery with a hint of almond, where princess is more citrus and almond. CB is the secret ingredient in my bc that drives people crazy trying to figure out what they're tasting. I've had ladies follow me around trying to find out what I put in my icing. One teacher tried to get it out of my granddaughter, and she just said "it's her secret ingredient". I didn't even know she knew I had one!

My advice is to use both sparingly to determine how much you like. I use about 1 tsp in a single recipe cake. Just enough for a hint of the flavor. In my icing I start with a tsp and more to taste, depending on what cake I'm putting it on. I add it in addition to the vanilla called for in a recipe.
It's sure worth a few dollar to try. Happy baking!!

I love creme bouquet. I've used it from the get go. I ran out a few weeks ago, and my husband drove around for hours trying to find more. My local cake shop was even out. He said it's just not the same with out it.

Like CarolAnn I also add it in addition to the vanilla in my bc. and it also my secret ingredient.

Well, I just tried it and really liked it. My 7 yr old did as well, but my 10 yr old did not. I did not pair it with vanilla, though. I will have to try that next time and see what the verdict is.

I am so glad that I ran across this post! In Sharon Zambito's BC recipe calls for Wedding Bouquet...I can't get it locally and will have to order it. Does anyone know if it at all resembles Creme Bouquet? Thanks for your help!!

I went a few days ago and bought some Creme Bouquet. I will be trying in the next few days. It smells wonderful.
Christi-71 I love your Eleanor Quote

I wondered the same thing, Christy. It will be interesting to hear a response from someone who knows. I really liked the creme bouquet. I wonder which one, if any, is better?

Thanks I am going to hold off using creme bouquet in my next batch...I'm doing a chocolate cake and don't think the lemon in the creme bouquet would work as well as butter and vanilla.

dl5crew...that is one of my all time favorite quotes and I use it alot with my kids and their friends.