LorAnn Oils Cream Cheese Bakery Emulsion – 4 oz

LorAnn® Better Than Extracts™ Cream Cheese Bakery Emulsion adds classic cream cheese flavor to shelf-stable buttercream - a smart alternative to frosting made with real cream cheese - and brings tangy richness to baked goods of all kinds. Most LorAnn bakery emulsions are water-based, so they won't evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavor and aroma.

Perfect For:
• Shelf-stable cream cheese buttercream
• Red velvet cakes & cupcakes
• Cookies & cheesecake-style desserts
• Cinnamon roll icings & fillings
• Muffins & quick breads

Usage: Use as a 1:1 replacement for baking extracts - 1 teaspoon extract = 1 teaspoon emulsion. A good rule of thumb is 1 teaspoon of Bakery Emulsion per cup of fat in a recipe; for frostings, start with 1 teaspoon per cup of fat and add to taste.