LorAnn® Better Than Extracts™ Red Velvet Bakery Emulsion features a smooth blend of mild cocoa and vanilla with light buttery richness to deliver the look and flavour of classic red velvet cake.
Most LorAnn bakery emulsions are water-based, so they won’t evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavour and aroma.
Directions
To color and flavour your favorite red velvet recipe, mix 1 tablespoon red velvet bakery emulsion into prepared batter for each 8- or 9-inch cake or 12 cupcakes. Blend well (no additional coloring needed) and bake according to recipe directions.
Red velvet bakery emulsion is ideal for cookies, cakes, brownies and bars, muffins, quick breads, frostings, and more.
1 teaspoon baking extract = 1 teaspoon emulsion
4-oz & 16-oz sizes packaged in BPA-free, recyclable PET plastic bottles.
Product images are provided for visual reference only. Actual Product colours and finish may look different than what is pictured.
