LorAnn Maple Bakery Emulsion, 16 ounce bottle

We bought this butter flavoring for making malted butter pecan ice cream with. We had heard from a friend that butter extract (as opposed to flavoring) was super concentrated and we would only need a few drops, and -- fortunately -- proceeded on the presumption that we would only need a few drops of this stuff, too.We were worried when we opened the bottle and were met with an overpowering aroma of butterscotch, but we gamely added a single drop to a half-cup (4 oz) of half-and-half for taste testing. To our amazement, that single drop imparted a delightful buttery flavor! (Our ice cream recipe called for cream rather than half-and-half, so the buttery half-and-half went in some chai tea instead -- delicious!) We wound up using six drops of butter emulsion to one quart (32 oz) of heavy cream, and our ice cream came out "just right!"Dosing note: The bottle doesn't come with an eyedropper, so we used a straw with a thumb over the upper end, which worked great.

I ordered this as a way to have banana while doing the keto diet. Boy, was I disappointed. Upon cracking the bottle open, I was overwhelmed with the artificial smell akin to banana-flavored Laffy-Taffy. I proceeded ahead, hoping the flavor would improve with cooking. Nope! The flavor profile is just exactly like it smells. Fake, artificial, chemically, unappealing. It was a waste of money and keto pancake batter! I will not be using this again. Now, if you are wondering, "How can I make my food taste like bad candy?" Then this is the product for you!

Finally used this at Christmas to make sugar cookies. I had read the positive reviews and ordered on a whim. But at Christmas, I chickened out. You know, why mess with a recipe that had been in my family for generations? The morning I decided to make cookies I realized I was out of the one ingredient that is ALWAYS in my house.....vanilla! Still had this bottle in the original packaging in the cabinet, and not wanting to face the rain and the traffic just to go pick up a bottle of vanilla, I decided to give it a try, I guessed I either wouldn't notice a difference or it would change the taste so much I wouldn't like it, either way I would know. I did not change any other ingredients in the recipe, just used it like I would have regular vanilla. And now I know, the cookies were amazing! They were still my original cookies but had such a rich taste to them, more intensified. Practically everyone commented on the flavor. Will definitely be ordering again!!! The Ole' family recipe has been changed!

I LOVE this flavoring!! It is my "go to ingredient" for my Buttercream Icing and Cake recipes. Even though my Buttercream recipe is made with Real Butter, this flavoring intensifies the butter flavor and kicks it up a notch! This flavoring gives Cake recipes an added boost. I even use it with CAKE MIXES. I add 1 tsp while mixing and the baked cake has better flavor.I tried other Butter flavoring (Wilton, Watkins, Durkee) but LorAnn's is the best, by far!I also prefer the plain "Butter" Emulsion over the "Butter-Vanilla" variety. The "plain" Butter Emulsion is more intense and I just add additional Vanilla if needed.

I made a rainbow cake for my granddaughters birthday. I made each layer taste different by using LorAnn’s bakery emulsions. I used strawberry, orange, lemon, lime, blueberry, and grape. LorAnn’s products are superior. The different flavors were perfect and the cake was a big success. Everyone was amazed by the taste and we spent quite a bit of time talking about which flavors were our favorite! My granddaughter asked if we could have the rainbow cake every year!

Unfortunately this is an artificial flavoring which was not stated on the listing and no way to return so i'm out $20. I'm attaching a photo of the ingredients so future buyers will not make the same mistake I did. If you are looking for natural flavoring or an item with clean ingredients I would look elsewhere.

I had read both Mel's Kitchen Cafe and Orson Gygi's (thumbs up) reviews of this emulsion, so I decided to give it a try. It totally lives up to the hype! I've used this in cookies (awesome -- just a stronger, yummier buttery/vanilla flavor without being overpowering in any way) both sugar and chocolate chip. Used in frosting... yum. Muffins? Yes. I don't even bake that much, but I am ordering the 16 oz bottle for backup so I don't run out. I will definitely be using my homemade vanilla extract far less in the future. Orson Gygi explained that it with the alcohol cooking off from pure vanilla extract during baking you lose some of the flavor. Whatever the science is, just buy some. You won't be sorry.

Held up VERY well in the oven. Did a friend's wedding cake, one layer they asked for a flavor combo of "creamcicle"? I had no idea how to accomplish this. I've never heard of orange cake! This was perfect. I mixed a batter with this emulsion, and another with organic extract, and another with orange juice and zest. The extract was gross, chemical. Inedible in the amount of flavor I needed. The juice /zest combo was pleasant but very muted, the emulsion cake was perfect. Delivered a strong orange flavor that wasn't chemical, sweet. Paired nicely with vanilla bean cream cheese frosting. Yum.

Beat 120g butter or marg, 2 tsp vanilla, 75 ml sunflower oil, 300g sugar, add 2 eggs. Then combine with the 2 other bowls of ingredients: Sift 350g plain flour, 10g cocoa powder, 2 tsp baking powder. In a bowl: 250ml buttermilk, 1 tbsp (3 tsp) white vinegar, 4 tsp red velvet colour/flavouring. Muffins bake approx 22 mins at 160 degrees. Icing 100g soft butter, 100g cream cheese, 400g icing sugar, 2 tsp lemon juice. Makes 12-18 cupcakes. I am a baker with many years experience so when I've spent a lot of time researching this, I thought I'd share. Yes I didn't think this recipe would work either!

This is a great product, it has a good flavour, more like a banana sweet than an actual banana but if you like that, which I do, it is great. You only need a small amount to flavour your cooking, it is great in a whipped dairy desert (and it is lovely in home made banana bread), I bought some glass droppers (very cheaply on-line) which I use to measure out these types of flavouring. I like it, it arrived quickly and when I've finished the (fair sized) bottle I'd be happy to buy another.

Good enough, but was £7.29 when I bought it a few months ago. Now over 12 quid! It's definitely not worth that! You can get vanilla extract again now in the supermarkets so no way am I going to pay these greedy prices. And you can buy 4oz of pure vanilla extract right here on Amazon for the same price - this stuff is basically chemicals, so costs pennies to manufacture.

hmmm? I think I preferred the flavour of the coffee granules I made the actual sponge with to the flavour of this which I added to the buttercream as per my recipe. I would not buy again. I would rather try and get coffee granules In to my buttercream. It did not taste quite right.

Disappointed with this, purchased it to make a cream cheese frosting substitute which doesn't need refrigerating. It actually tastes OK if you can get past the smell, which is revolting - a rancid, sour vomit aroma. My fresh buttercream smelt very unpleasant, and I therefore wouldn't use it in a cake as the smell would make people think the buttercream had gone off. Moral of the story: if you want cream cheese frosting - use cream cheese! Or if you can't use the real thing for health and safety reasons, just use vanilla.