Does anyone use emulsions instead of fresh fruit in their buttercreams, just to speed up the process and help control costs?
Are you just subbing in the emulsion per the bottle like an extract and no fresh fruit at all? I am so worried about customers noticing but with the seasonal cost of fruit the cost is killing me
I usually use sleeve fillings. But I want more of a "cream" filling for my cakes. What I plan to do is mix some sleeve filling with SMBC and add emulsion for a stronger flavor. I'm trying this out today and giving it to people to taste tomorrow.
So. Buttercream with Raspberry emulsion only=nope.
buttercream mixed with raspberry sleeve filling, raspberry emulsion and a drop of lemon oil=good.
However, I did not like it as a filling. It was too sweet for me combined with the cake and icing. I'm going back to my sleeve fruit fillings.
I have heard that Lorann's Royal Raspberry Oil is really good Does anybody have any experience with it?
I was just about to try that tomorrow! Emulsions didn't work for me but maybe oils will.
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