Peppermint Emulsion & Flavoring For Baking | Better Than Peppermint Extract For Cookies, Cakes, Drinks, Icing, Pasteries - Gluten Free, Water-Based, USA-Made, 16 Fl Oz

Loved this rich creamy delicious hazelnut organic flavoring. It smells incredible! It has pure ingredients. I used it for making coffee creamer but it will also be wonderful for baking!!

Excellent product. High quality for low price. This is my second bottle.

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!

UPDATE: I used this in my homemade maple bourbon walnut oatmeal cookie recipe and it was a huge hit with everyone. Some people said I needed to open a cookie business or sell at our farmer's market (if only it was that easy). This was my 3rd attempt on perfecting the cookie and I hit a homer over the wall. I did make a couple other changes other than switching maple extract/emulsion but I do not think I can gamble switching extract/emulsion now since I -- hit a homer over the wall. I am a huge fan of maple and especially Canadian dark maple syrup. So, I am always trying out new maple products. I like that this has some natural ingredients along with artificial ones. As usual, with extracts, they are not delicious to the taste when I gave it the finger dip taste test. The coloring is an off-white appearance. It has a thicker texture than the usual dark colored extracts I have used in the past of varying flavors. I tried it out in my morning oat bran/almond butter/walnut/maple shake. I used about a TSP of my Canadian dark maple syrup and a TSP of this emulsion. I do not know how much impact the "water-based emulsion" has in smoothies versus baked goods, but I enjoyed this emulsion. It's nice that they are SQF certified as I always like to see manufacturers being open to having their facilities inspected to ensure everything is as it should be. I plan to bake "Maple Walnut Oat Cookies" fairly soon and I will update this review once I do so. The price is fair for the size.

I bought the LorAnn coconut emulsion and it became essential in my pastry. The flavor is much more intense and real than traditional extracts, and the best thing is that it is not lost when baking. My cakes, buttercream and fillings now have a delicious and long-lasting coconut aroma. It makes a lot because with a small amount you get a strong and balanced flavor. I love that it doesn't leave an artificial or bitter taste, just a soft coconut like professional pastry.

Makes my drinks taste cafe style at home

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

I was so hopeful and really wanted to like this emulsion. I thought it would be a better alternative to strawberry extract, but the flavor just doesn't hit the same way. I find the strawberry extract to be a more natural strawberry flavor when paired with strawberry puree in frostings, and the emulsion just tastes too fake to me when I pair the two. For the price, this sadly was not a worthwhile purchase. :( I will continue with extract for my baking instead.

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.