Just curious about emulsions... I have never used them before. Do you use them exactly like you use extracts? Are they better. I noticed that Hobby Lobby has them now. Do you use them in your recipes in place of the extract? Which flavor is the best and how do you use them in your recipes? I saw that you can purchase Almond. Would this be better in the WASC and in buttercream? Has anyon e used the Princess flavor in buttercream? Thanks!
from their site...
What is a baking "emulsion"?
Emulsions are water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat.
Which means....Use baking emulsions instead of extracts with better results!
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.
Emulsions have a more potent, robust flavor.
Won't "bake-out" when exposed to heat
Alcohol free
Gluten Free
Princess Cake and Cookie baking emulsion has a light, nutty taste accented with undertones of citrus and rich vanilla. Use it wherever you want to impart a creamy flavor. Delicious as a flavoring for butter cream frosting.
Flavor combination: Vanilla + Almond + Lemon
I've never used the Princess, I have used the Butter-Vanilla, Buttery Sweet Dough & the Coconut. I just use as it says on the bottle, when baking use as your recipe directs. When not baking or cooking (as in buttercream) use slightly less then directed.
I love the butter vanilla emulsion and use it in buttercream, cookies and many cakes. I also use the princess for cookies and sometimes buttercream, it depends what mood I am in!
I have just purchased the almond but have not tried it yet.
I have used both the almond and princess emulsions in my BC (not at same time) with great results.
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