5
replies
Texas_Rose
Posted 27 Oct 2010 , 7:26pm
post #2 of 6
Lorann's almond emulsion is my favorite, and Adams my second favorite.
You're right, there's a huge difference in the strength of different brands.
frenchyfood
Posted 27 Oct 2010 , 7:42pm
post #4 of 6
I also noticed it which sucks because i have to test each recipe with my own extract...
Texas_Rose
Posted 27 Oct 2010 , 7:48pm
post #5 of 6
I use the same amount of emulsion in baked goods. In icing or fondant, I sometimes use less.
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