Cream Cheese Emulsion flavouring 4oz 118ml Lorann

LorAnn's Cream Cheese Emulsion will infuse your frostings and baked goods with the irresistible flavor of cream cheese.  

Pastry chefs and cake artists tell us its great for adding to a shelf-stable buttercream frosting, making it a safer choice for cakes during the summer, and the ideal alternative to frosting made with cream cheese.

1 teaspoon baking extract = 1 teaspoon bakery emulsion

Packaged in BPA free, recyclable PET plastic bottles. 4oz/118ml
An emulsion avoids the use of solvents, such as alcohol, to blend the flavors into a liquid solution.  Instead, a flavor emulsion is a microscopic dispersion of tiny flavor droplets in an aqueous medium, usually water. This is made possible by the use of an emulsifying agent, commonly a natural vegetable gum such as Xanthan or Acacia. Emulsions are made through a high-shearing process where drops of flavor are mixed with an emulsifier; shearing is the process of making tiny droplets.  The flavor droplets become encapsulated by the gum.   These natural gums also help protect the flavor from thermal abuse during the heating or baking of a product.

LorAnn Bakery Emulsions

Take your baking to the next level with LorAnn Bakery Emulsions, the professional baker’s choice for bold, long-lasting flavour. Unlike traditional alcohol-based extracts, bakery emulsions use a water-based formula that keeps its flavour strength even when exposed to high baking temperatures.

This means your cakes, cookies, muffins, and desserts will have richer, more vibrant flavour that doesn’t bake out during cooking. The result is a more consistent and full-bodied taste in every bite.

LorAnn Bakery Emulsions are perfect for cakes, cupcakes, cookies, frostings, fillings, glazes, and desserts. Because they are water-based, they blend beautifully into batters, icings, and creams, giving you smooth, even flavour throughout your recipe.

Why bakers love LorAnn Bakery Emulsions:

• Stronger flavour than traditional extracts
• Water-based formula designed for baking
• Flavour won’t bake out at high temperatures
• Ideal for cakes, cookies, cupcakes, frostings, and fillings
• Smoothly blends into batters and icings
• Wide range of delicious bakery flavours available

LorAnn Bakery Emulsions are a favourite among home bakers and professional cake decorators who want dependable, bakery-quality flavour in their creations.

Tip: Because emulsions are water-based, they are best used in baking and frostings. For flavouring chocolate or candy melts, choose oil-based flavourings instead.

Use this product to make a "No Cream Cheese" Cream cheese icing

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar (powdered sugar)
1 to 3 tablespoons heavy cream
1 teaspoon LorAnn Cream Cheese Bakery Emulsion
dash of sea salt (optional)

Method

1. 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.

2. Add cream one tablespoon at a time, until desired consistency is achieved.

3. 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.