LorAnn Oils Orange Bakery Emulsion: True Essence, Ideal for Boosting Fruit Tones in Cakes, Cookies & Desserts, Gluten-Free, Keto-Friendly, Extract Substitute Essential for Your Kitchen, 4 Oz

I use this butter vanilla bakery emulsion almost every time I bake. It really helps elevate the flavour of my cakes, cupcakes, and buttercream, giving them a richer bakery-style taste without being overpowering. It took me a while to fully appreciate how much of a difference it makes, but now it is one of those ingredients I do not like being without. I bought backup bottles to make sure I never run out. A great addition to a home baker’s ingredient kit.

I used this to flavor an Easter coconut cake, and it was delicious. It has a strong coconut flavor that did not evaporated like extracts. But I'm super picky, so would mark down to 4.5* because there is a hint of artificial flavor. Would buy again. I recommended to two guests who liked my cake and asked about the flavoring.

Very pleased with end result! Cake & frosting had a lovely coconut flavor . At first I thought it was due to adding coconut milk to cake batter ,yet when I made frosting it was very noticeable the emulsion was the star! I would suggest not adding more then recommend to batter , with frosting I did full tsp verses the recipe which was only half . Looking forward to trying other flavors .

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 love Lorann Oils and the Bakery Emulsions are the best. Lots of flavor. I usually use this in making Creamers for coffee. Next going to try with Ice Cream and Frostings. I don't believe I will be disappointed.

Great stuff. I always order from LorAnn.

I have a few of these and they’re great for baking or making coffee creamer! They have a thick gel-like consistency and you only need a small amount. The jars are pretty big, so they’re going to last you awhile. I already have more flavors in my cart!

Not sure how to rate this. The banana emulsion was awesome. The peanut butter was horrible. Zero peanut butter flavor in my opinion, even doubling it and adding PB2 to help it the second time. I really wanted to love that one. Back to the banana. Got pumpin spice too. It's pretty good for what I'm making. I would buy them again... sadly, minus the peanut butter.

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.