I was wondering if anyone has tried the Lorann brand red velvet bakery emulsion? How is it different from just red food coloring in a red velvet recipe? Is it good? Worth it? Also, Lorann also makes a cream cheese emulsion that you just mix with buttercream icing that is supposed to make it taste like cream cheese icing? Has anyone tried that? If so, how is it? I am really picky about red velvet cakes. I have had some fabulous ones and some that are not so fabulous. I have tried many recipes but still have not found one like certain red velvet cakes I have had in bakeries. I like a VERY deep, dark red, moist cake and I like cream cheese icing that is not too "cream cheesy." Most cream cheese icings I have tried have too much cream cheese for me.
yep, tried both.
I really like the RV emulsion because it's really strong and I use about half of what's called for. I'm not a fan of RV, however, as i think its the nastiest cake ever thought up. However, when I make them for customers on Valentine's day, I do use the RV emulsion. It has no flavor that I can detect, but produces strong color.
I've only used the Lorann cheesecake flavoring and it's not really enough to fool you into thinking its cream cheese frosting. But I hadn't noticed a cc emulsion.
As a rule the emulsions are stronger and the flavor doesn't cook out in high heat. They're good products.