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Baking Emulsions - Has Anyone Used Them?

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The Twinkie implosion led me to an interesting discovery: baking emulsions. The KAF site has a recipe for a home "cream canoe", which includes something heretofore unknown to me: Princess Cake and Cookie Baking emulsion. I had never heard of this product. Further research taught me that there are quite a few of these emulsions. All the websites that sell them say that professional bakers prefer them to extracts, because the taste is stronger.

Does anyone have experience using these? Did you like them?

It strikes me that this is a case of putting back the artificial flavors in something that shouldn't have them, but as I haven't used them I shouldn't pre-judge.

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  1. https://www.lorannoils.com/c-10-baker...
    "Emulsions are water-based, alternatives to extracts. The flavor is micro encapsulated in natural stabilizers and suspended in water. This encapsulation enables the flavor to not lose its integrity when exposed to high heat. "
    http://iheartcuppycakes.com/2009/03/1...

    2 Replies
    1. re: paulj

      Well that's what they say. But is it true?

      1. re: gothamette

        PS to my reply - I don't believe that pure vanilla essence loses its flavor in baking. The alcohol burns off but not the vanilla. (Which leads me to wonder why I bother with vanilla essence at all. I should just get vanilla pods and scrape out the goo and use that.)

        I think that the emulsion thing is a bit of a gimmick. But an interesting one which I may try if I ever do a Twinkie ripoff.

    2. I have several emulsions but I don't use them that often, because as you mentioned, they are artificial. I bought them just to try. They are very strong so you don't need a lot. Sometimes I will use them in cakes, but only by the 1/2 teaspoon. My favorite is buttery sweet dough. It just makes things taste a bit different, in a good way. Princess is one you have to be careful with. It's more citrus than anything, so you need to watch how much you add. The buttery sweet dough goes well with any flavor. On the KAF site, all the emulsions have reviews so you can see how others liked them.

      Truthfully I like using regular extracts better. If you check out Olive Nation, they have all kinds of natural extracts which are incredible. They don't have that fake McCormick taste that some of their artificial extracts have.

      One flavoring I am curious about is Fiori di Sicilia. It's kind of a creamy orange taste, from what I understand.

      5 Replies
      1. re: AnnieWilliams

        I think the KAF website suggested the Princess emulsion for the ripoff Twinkie recipe because if you are trying to reproduce the taste of Twinkies, artificial is the point!!

        1. re: gothamette

          Supertaster points out something that I'd read before, that originally Twinkies, or at least their filling, was banana flavored.

        2. re: AnnieWilliams

          I have Fiori di Sicilia. It's a citrus-vanilla flavor, and gives a somewhat undefinable taste to things - not in a bad way, but in a je ne sais quoi way. I've used it in cookies and icings, and people have liked it.

          1. re: Caitlin McGrath

            I have fiori di Sicilia too. Every time I bake something with it, it winds up being something that my son won't eat because it has a "weird flavor."

            1. re: roxlet

              I wonder if you just mixed vanilla essence w/lemon essence, would that dd up to Fiori di Sicilia. Probably not; there are 'extras' in these emulsions.

        3. I wouldn't worry too much about Twinkies disappearing. I believe Hostess is going to sell their recipes to other suppliers. Let us know if you have a good copy cat recipe, though. :)

          2 Replies
          1. re: AnnieWilliams

            I have 10 other experiments to do, but one day I shall try that KAF Twinkie version. However, I can never reproduce at home that whipped Crisco taste of the genuine artificial Twinkie. It is so wonderfully fake. Yum. Whenever I get tired of nice middle class healthy food, a Twinkie cures those snob blues.

            1. re: AnnieWilliams

              Twinkies are still being made in Canada, as the recipe is already owned by a different company (Saputo).