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 Emulsion per cup of fat and add to taste.
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