You'll see a lot of my recipes call for LorAnn Bakery Emulsions.
Bakery Emulsions are LorAnn's version of an extract. These flavorings are formulated to be the same strength as an "extract" (1 teaspoon emulsion = 1 teaspoon extract), but instead of the flavor being diluted in alcohol, it is suspended in a water-base.
Why is a water-based suspension better?
Water is a more neutral carrier than alcohol - it imparts no added flavor and does not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better and not "bake-out" as readily as a traditional alcohol-based extract.
Emulsions are ideal for baking and to flavor frostings.
Here's a few of my favorites that you will see in a lot of my baking!
Princess Cookie
Hazelnut
Lemon
Red Velvet
They are all great and work so well in any baking projects you may have!
Ps- This post is in no way associated with any commissions or product representation. I simply want to share some of my favorite things that I like and use all the time!