Using Bakery Emulsions for Baking and Frosting

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.  

For baking, if your recipe calls for an amount of extract, simply substitute an equal amount of a Bakery Emulsion.  A good rule of thumb is to add 1 teaspoon Bakery Emulsion per cup of fat in a recipe.

For frosting, begin with 1 teaspoon Bakery Emulsions per cup of fat and add to taste.