Baking Emulsion - CREAM CHEESE Bakery Flavour 118.3mL
LorAnn Oils - Cream Cheese Flavour Baking Emulsion - Better than an Extract! Water-based instead of alcohol-based so the flavour won't bake-out!
LorAnn's Cream Cheese baking & flavouring emulsion adds the great taste of cream cheese - without the cream cheese! Great for cakes, cookies, frostings, fillings, and desserts. Use in any recipe as you would an extract - and experience better results!
1 teaspoon extract = 1 teaspoon emulsion
• Kosher certified
• Soluble in water
Recipe Idea - No Cream Cheese, Cream Cheese Frosting
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar (powdered sugar)
1 to 3 tablespoons heavy cream
1/4 teaspoon or to taste - LorAnn Cream Cheese Icing Flavor
dash of sea salt (optional)
- Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes. Add cream one tablespoon at a time, until desired consistency is achieved. Add flavoring and salt and beat an additional 1 minute.
- Frosting can be refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using. Iced cakes and cupcakes can be stored at cool room temperature for up to 3 days.
Makes about 3 cups frosting
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