Buttery Sweet Dough. Emulsions and gunk.
So what’s the deal with this Buttery Sweet Dough Bakery Emulsion?
A few of you asked what this mysterious stuff was… you seemed pretty serious… I don’t want to get beat up.
Let me tell you about this baking gunk.
Buttery Sweet Dough Bakery Emulsion is like a baking extract… like a vanilla or an artificial butter extract… except it’s not really anything like that at all. This product has no alcohol like extracts do. The thought is that an emulsion will hold its flavor better in baked goods because the flavor won’t bake off with the heat.
What’s the flavor like? It’s buttery with the ooooh so slight hint of citrus.
Can I tell you a secret? I lovelove lovelove the taste of boxed cake mix. I do. It’s terrible, I know… but sometimes chemicals are delicious. There’s just some inexplicable flavor that gives me the yums. This Butter Sweet Dough emulsion gives cakes and frosting that extra something… that thing I can’t put my finger on… that extra cake mix yum. Aaaaand… that’s why I like it. Because it makes my cakes have that cake mix taste without having that cake mix taste. It’s like a little sprinkle of sugar drugs into my baked goods.
I add this stuff to some cakes and cookies, cupcakes and frosting. I go full force with the vanilla extract and then add half as much of this emulsion gunk. I say gunk with love and respect… duh.
Where are you going to find this stuff? Use your internets…. they never disappoint.
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I Googled Buttery Sweet Emulsion and this post came up. Your rave review has helped me decide to try this out. Thanks! I read through the other posts and saw the huge discussion over “chemicals” and I just have to say to those that are asking you to defend what you like about this product that its a matter of taste and there is no need to explain. They can take it or leave it.