Lorann Oils Butter Bakery Emulsion: True Butter Flavor, Ideal for Enhancing Rich Dairy Notes in Baked Goods, Gluten-Free, Keto-Friendly, Butter Flavoring Essential for Your Kitchen

I purchase the 16 OZ. SIZE BOTTLE several times a year because I use it in ALL my cake, cookie & frosting recipes.It has a REAl Butter taste and gives my baked goods that extra buttery flavor.I particularly like it in Buttercream Frosting recipes (If you are a "Frosting Lover" SEE ONE OF MY FAVORITE RECIPES BELOW). This frosting tastes so good, you want to eat it by the spoonful!!I tried the Vanilla Butter Flavoring that is readily available in Big Box stores; it is good, but it has more vanilla flavor than the butter flavor I seek. This Butter Emulsion really is THE Best!I do use Butter in my recipes but an extra 1-2 tsp of this Butter Emulsion, takes my recipe to a higher level! It truly is amazing!HIGHLY, HIGHLY RECOMMEND!!!! YOU WON'T BE DISAPPOINTED!!!!Karen's Crusting Buttercream908 g (8 Cups/2 lbs.) Confectioners' Sugar1 1/4 C Butter, softened + 1/8 - 1/4 C Extra145 g (3/4 C) Crisco Vegetable Shortening (Plain not Butter Flavored)2 tsp Vanilla Extract (see note below)2 tsp Butter Emulsion2 Tbs Cornstarch1/4 tsp Salt1-2 Tbs Milk1-2 Tbs PASTURIZED EGG WHITESWhite Gel Food Coloring (optional)Directions:1. Cream 1 1/4 C Butter with Crisco on Medium Speed for 8-10 minutes; until very white. (Kitchen AidMixer Speed 4). DO NOT SKIMP ON MIXING TIME.2. Add in Vanilla, Butter Emulsion & Salt & mix well.3. Gradually add half of Confectionery Sugar & Cornstarch and mix 3 minutes or so, until mixed in well.4. Add remainder of Confectionery sugar and mix an additional 3 minutes.5. Add in White Gel Food Coloring & Egg Whites and enough Milk for desired consistency. Will NOT needall of the Milk, depends on amount of food coloring used.6. Beat at MEDIUM HIGH SPEED 5 minutes, until very light & fluffy. DO NOT SKIMP ON MIXING TIME.7. Taste and add in additional 1/8 - 1/4 C Butter to eliminate any graininess or greasy mouth feel fromCrisco. Beat several minutes until light & fluffy.8. Taste and add additional Butter Emulsion and/or Vanilla as needed .9. Store is an airtight container in refrigerator..10. Cover bowl with damp paper towel while using to prevent crusting.YFrosts omore than 24 Cupcakes with Big Swirl.Enough to Frost Double Layer 8" Cake.More than enough for 9"x13" Cake.NOTE: I use Pure Vanilla Extract that has a brown color and turns frosting off-white color.To counter act this, I use White Gel food Coloring for a WHITE frosting.I never use clear imitation Vanilla, but if this is your preference, omit using white food gel. and useadditional milk to thin frosting to desired consistency.The cornstarch & egg whites cut the grittiness of the Confectionery Sugar and gives frosting a nicefluffy texture.Frosting keeps up to one week refrigerated.++++Please let me know if you make this. You will not be disappointed!++++EDIT NOTE: I just made a Batch of this today(6-3-2021) and found if I SIFT the Confectioners' Sugar while adding it in Butter/Crisco, it has NO gritty taste and did NOT need to add extra 1/8 - 1/4 Cup Butter.FROSTING WAS VERY FLUFFY & SMOOTH & TO DIE FOR!!!! FAMILY COULDN'T STOP "TASTING" IT!!!

I am a purist. I bake with real butter and real vanilla. But my dad asked me to looked on Amazon about 6 months ago for a butter flavoring with a good rating. He wanted it for his "top secret" cornbread recipe that he has been getting requests for over years. I thought: "Uh oh, he's about to ruin a good thing by adding fake butter flavor."But I got it for him and it was even better because he is still using real butter and this enhances it.Fast forward to now and I have purchased some for myself to use when I bake cakes that call for butter. Wouldn't use it in a cake that calls for oil like carrot cake or red velvet, but definitely can use it in a pound cake or any other cake that calls for butter.. I find that a little goes a long way when you use with other high quality ingredients. It enhances the butter flavor nicely in baked goods.

Good flavor, color and smell. Gives that extra yummy to my buttercream

Edited: my mistake, i ordered the wrong flavor, I changed my rating as I usually LOVE this product!!It makes my icing soooo delicious! But this time I ordered it, not only did it cost more, it is not the same recipe! Very disappointed. Luckily my customers has not noticed but it's not my signature icing for sure. Hopefully it's the original flavor next go around.

Am having a very successful "journey" on Weight Watchers (-40 lbs in 5 months). As a former caterer, I am busy converting many of my favorite recipes to WW-friendly versions by replacing sugar with allulose, and, where possible, butter with unsweetened applesauce. But butter frequently imparts a distinct flavor or aroma in many recipes. This "bakery emulsion" works great to add butter flavor in breads and cakes that can be modified to replace the fat component of butter, eliminating the excess"points."As an "emulsion" compared to an "extract," this water-soluble product is less susceptible to the flavor baking off at typical oven temps (extracts are alcohol-based and evaporate more quickly). The added benefit of using allulose in place of regular sugar is that it browns at a lower temperature, so baking is done at 25 to 50 degrees F lower for an increased amount of bake time, further enhancing the emulsion's flavoring effect in combination with the longer baking time.I find there is no specific guidance when it comes to using any flavor emulsions -- so it does take a little experimentation to achieve the desired outcome. But I am finding that 2-3 teaspoons is often sufficient to equal the flavor of 2-4 tablespoons of butter. Your tastebuds and recipes could require more or less -- you may need to bake the same recipe three or four times to determine the actual amount you prefer. But once you find it, it should be equivalent across the varied recipes you follow.

Lorann is all I use the butter flavor being new to me. The smell is awesome. We will not taste until later today

I use for baking sweets and also for savory dishes, veggies and sauces. I also add some into my butter popcorn topping oil for a buttery boost.

I use LorAnn butter emulsion in all my cookie dough as well as my royal icing. Although my shortbread dough includes a lot of butter, and I use a high quality brand, the emulsion gives it an even more buttery taste. The flavoring is very concentrated and I usually add only 1/4 teaspoon to a double batch of dough. Because it is an emulsion the flavor does not bake off like an extract often does.