LorAnn Oils - Better than an Extract! Water-based instead of alcohol-based so the flavor won't bake-out!
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
Popular among professional bakers back when things were made by hand, this natural and artificial flavouring lends baked goods a light, nutty taste accented with undertones of citrus and rich vanilla.
Use 1 to 2 teaspoons in any recipe calling for almond or vanilla. This bakery emulsion has a more potent, robust flavour than an extract, and it won't "bake out" when exposed to heat.
1 cup confectioners' sugar
2-1/2 to 3 tablespoons milk
1/2 teaspoon LorAnn Princess Cake and Cookie Bakery Emulsion