Baking Emulsion can be used in place of extract. The quality of flavor is much better with emulsions and they don't bake out like extracts sometimes can. This almond emulsion has a sweet and warm flavor and is the secret ingredient to my vanilla bean cake recipe.
Almond emulsion is MUCH better than almond extract. Those who don't like almond extract, love this emulsion.
Adding just a 1/4 tsp of the almond emulsion to vanilla cake batter will give your cake a slight hint of something yummy without an overwhelming almond taste. Most people won't be able to tell it's an almond taste...they'll just know that there's something different about your cake that makes it addicting.
You can also add more to give your cake a true almond flavor, or add it to cookies, buttercream or any other baked good for a truly delicious flavor.
Use this emulsion in a 1:1 ratio: 1 teaspoon baking extract = 1 teaspoon emulsion
This almond emulsion is sold in a 4-oz. glass bottle.
Water-based • Gluten-free • Kosher • Soluble in water
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