LorAnn Oils Maple Bakery Emulsion: True Essence, Ideal for Boosting Fruit Tones in Cakes, Cookies & Desserts, Gluten-Free, Keto-Friendly, Extract Substitute Essential for Your Kitchen, 4 Oz

I just took up baking and decorating cut cookies. This butter emulsion smells and tastes so good. The almond emulsion is really good too!

I used this to flavor an Easter coconut cake, and it was delicious. It has a strong coconut flavor that did not evaporated like extracts. But I'm super picky, so would mark down to 4.5* because there is a hint of artificial flavor. Would buy again. I recommended to two guests who liked my cake and asked about the flavoring.

I bought this brown butter emulsion after seeing a TikTok creator use it for a Café-style brown butter coffee, and I’m so glad I tried it! It adds such a rich, warm flavor and really elevates my coffee. A little goes a long way, and I’ve even started making a simple syrup with it so I can use it regularly. It turns out amazing every time! If you enjoy trying fun coffee recipes at home, this is definitely worth it. Love it!

This taste delicious, but you must be a patient person because it took a long time to get here. :) It was worth it though.

PROS: strong flavor boost on my non-baked goods; generous volume; great value CONS: Less is more: don't overuse -- you get an artificial taste when you do

This is one of the best emulsions. It smells amazing. I use it in baking cookies and in the icing too. I like that it is a large bottle that goes a long way.

Excellent product. Cannot distinguish a difference between it and orange zest, fresh or dried. Used it in my simple BOP fruit salad of 3 or 4 bananas, a can of Walmart brand mandarin oranges with the juice, & a can of Dole Tidbit Pineapples with the juice. Hint: Great Value Mandarin Oranges are better than the name brand … larger, plumper, still whole, and not falling apart. To the salad, I only added 1/4 teaspoon of orange emulsion. And Wallah! It elevated the taste as if I had added a fresh zested orange. Culinary experts say (1) Emulsions can be used in place of extracts at a ratio of 1 to 1, (2) One orange will produce about 2-3 tablespoons of zest, and (3) Regarding citrus type emulsions, such as orange or lemon, that 1 teaspoon of emulsion equals 1 tablespoon of dried peel or 2-3 tablespoons of freshly grated peel. Since I wanted the equivalent of the zest from one orange, if I had followed the culinary advice, I would have added 1 teaspoon of the orange emulsion which I believe would have been too much. Instead, the 1/4 teaspoon was perfect, as if I had used a fresh orange. No chemical or artificial taste whatsoever. [ In all fairness, the above advised ratios were for baking, and the heat may significantly reduce the intensity of the taste. ] My point is, if not sure of how much to use for things like salads, dressings, etc, go very light in the beginning. You can always add more later. I will find out soon, as next I plan to make John Kanell’s recipe for Cranberry Orange Muffins. Instead of the zest of 1 orange, I will use 1 tsp orange emulsion. It also calls for fresh or frozen cranberries, which I don’t have. But no matter, I do have dried cranberries that can be used in its place, by first soaking them in water to plump them up a bit, then drain well before adding to the recipe. Well, I went around the world so to speak, or the kitchen, to say I am very happy with this product!

Used this to make my buttercream taste more like cream cheese frosting without having to sacrifice the stability of the frosting. The flavoring does have a slight weird wang to it, but the cream cheese flavor is not too bad considering there's no real cream cheese being used. I would definitely use it again if necessary, but I don't think it can be expected to fully substitute for cream cheese, obviously. Overall, not a bad purchase, and not a bad price.

Esta marca nunca decepciona, funciona muy bien con un olor intenso.

Great flavour!

Add this to a vanilla sponge recipe. Game changer!

Funktioniert richtig gut zum Backen.

My child's partner recently came to visit, and I was eager to show off my baking skills. Unfortunately, she is lactose intolerant and has allergies to gluten. Nit a great way to show off my cookies. I'm so happy to have found this. Even though you still need to use vegan butter, this emulsion adds a rich, buttery vanilla flavor that vegan butter alone can't provide (at least none that I've tried). I've used it in other baked goods such as cakes and brownies, as well as icing and puddings. I've used it in everything, and it's been a hit. It's not a replacement for a high quality vanilla, but it's a really good substitute. One thing to note - the emulsions are suspended in water. This is only important when working with chocolate, because water will cause it to seize, making your chocolate grainy and lumpy instead of smooth and silky. It wasn't a big deal for me, and not something worth losing any stars for, just something to keep in mind.