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.
{ 63 comments… read them below or add one }
Oh, I don’t know, Joy?! I also bake NOT to have food additives in what I eat, but add it yourself? There’s something in there used in cosmetic products.
Oh, and I don’t want to say with this that you should never eat artificial flavors – I’m not a health maniac and I do eat bought stuff with E numbers in them, but I wouldn’t put E numbers in things I do myself. But that’s just my opinion.
To be fair, *lots* of things are classified as E numbers–including things like vitamin C and lactic acid, both of which are important in biological function. So, while I’m not a proponent of lots of additives either, which additives are acceptable and which are not-so-acceptable to add to one’s own baking might bear some scrutiny.
Totally understand where you’re coming from, but I don’t think this stuff is as sinister as it sounds. The ingredient mentioned as being found in cosmetics is also found in foods, pharmacological solutions, etc. and is used for countless purposes. E numbers can be okay. Vitamin C has an E number. E #’s are European classifications much like our FDA’s.
I’m not saying this is a natural product like vanilla extract, but it’s not super creepy crazy chemicals either.
Hahaha I’ve seen artificial butter flavouring, too! This seems pretty interesting ;)
Wei-Wei
You make this sound like a magic elixir….
I’ve never heard of it! Emulsion sounds like something that will hold icing together instead of flavoring it. Hhhmm I’ll definitely be out on the look out for it the next time I’m at Surfas!
I’ve been baking gluten free lately and have experimented with xanthan gum. If you like the cake box yummies, you might give this a try! Everyone raved about a cake I made with it from celiacteen.com’s blog.
(I think it’s revolting.)
Thanks for the information Joy, this was really new to me. Vanilla extracts are relatively easy to find here, but the buttery sweet dough.
And what about the cocoa powder, anything we should know about it?
XXX
Thanks for letting us in on one of your ‘secrets’. I feel like I’ve been introduced to a secret club! :-)
When I read “buttery sweet dough, emulsions and gunk” I thought you were going to say emulsions were some kind of break-out on your face as a result of eating buttery sweet dough and gunk. Sorry. =P
I am with you on the cake mixes. I have all of these old fashioned recipes that turn yellow cake mix into poppy seed cake, cream cheese cookies, etc, and there is just SOMETHING about that flavor that makes it all worthwhile. Perhaps it’s whatever makes it ‘yellow,’ but its delicious and versatile, none the less.
My secret? Add half again as much of Almond extract to your butter cream. Give it a shot!
OMG! I thought I was the only one who LOVED the box mix, along with extra egg and pudding mix too. I love this tip! I can’t wait to try it, now I can have that yummy yum and still have some creativity.
I never heard about that, but thanks for your publication and for the information you are giving us!!
Hope you have a lovely weekend,
Lia.
I love the taste of boxed cake mix too…
I just purchased my first bottle of “Buttery Sweet Dough” a few months ago! I was placing an order with King Arthur and noticed that this little bottle was one of their top selling extracts, so I added it onto my order. What’s funny is that they claim it makes your baked good taste like it comes from a “fancy bakery”, but many people equate it with yellow boxed cake mix.
I think this flavoring really makes baked goods with cinnamon shine….coffee cakes, banana bread, danishes, oatmeal cookies, etc. It is made to be added to recipes that begin with a “sweet dough” like Danish and sweet rolls, but it can do so much more. Some of the reviewers from King Arthur have used it in homemade ice cream, muffins, pound cakes, sweet breads and cinnamon rolls. It definitely adds that something to baked goods that leave people guessing what you used.
I’ve never heard of it… till now. most extracts/aromas that i’ve seen in the netherlands are water based not alcohol based. i don’t know why… they seem to work fine for me… i actually like to use vanilla sugar in place of vanilla extract in some recipes.
Thank you Joy! Sounds like a much more cost effective alternative to using vanilla beans. I love those little flecks of black studding my cake, but my wallet just screams when it sees me snarf that money in 2 days.
I’ve bought vanilla beans from both Beanilla and The Organic Vanilla Bean Company online, and they have been both inexpensive and delicious. (It looks like the second company might be gone now, though.) Their prices definitely beat those of the supermarkets around here. It allows me to use vanilla beans without even thinking about the overall price.
Plus you can use the empty vanilla pod to make vanilla sugar! And I add them to the bottle of extract I’ve got going, too. (Just vodka + vanilla beans + 2 months.)
I was really excited to see your subject today because I have four of these emulsions purchased for one sole purpose and have been wondering what else I could use them im. I use several of the emulsions in my homemade fondant to cut a little bit of the super sweet sugar taste. I found them at Hobby Lobby on the cake decorating aisle if you don’t want to pay shipping.
Wanna feel sorry for me ?
So far, in over 3 years of looking, I have not found REAL Vanilla extract .. they are ALL artificial … spit spit !!
Hey candice,
Have you tried something like this?
http://www.shopbakersnook.com/m5_view_item.html?m5:item=4792
Vanilla bean paste is the best! Also, the flavour isn’t really lessened by baking as it isn’t alcohol based.
Maybe it will make you feel better to know that in taste comparisons, real and imitation vanilla are indistinguishable from one another (with the exception of custards – the imitation is slightly off).
Good luck in your search!
Info curtesy of America’s Test Kitchen.
Have you tried Tader Joe’s? Or maybe Wholefoods? Real vanilla extract is not that hard to find. I live in Cali though, maybe it’s just easier for us to come by?
Make your own! It’s so easy! I think Joy even covered that once here. I just add beans to some vodka. Shake once a week or so, and let steep for a few months for the best flavor. Then you can fill up a little bottle, and replace the missing liquid from your master bottle with more vodka.
Ew I cannot stand cake mixes. I can tell when someone had just used a box mix in their ‘recipes’ too because that taste is just so fake and icky lol. I will be sure NOT to use this gunk, but I am glad it is working for you. :P
I read an article once about how it’s more of a myth that the alcohol gets evaporated than truth. That saying, I wouldn’t make margarita cupcakes for my kids. Buuuuut, thanks for the info on emulsions. I’ll have to try it!
Ethanol evaporates at ~175 degrees Fahrenheit. When you put it in a mixture (i.e. w/oil or water), it takes a higher temperature for the alcohol to evaporate because the other substances have a higher boiling point, but the 350 degrees in an oven that you use for cookies/cupcakes should be enough to burn it off.
…glad to know my B.S. in Chemistry is good for something… :)
My absolute favorite is Fiori di Sicilia. It’s vanilla-citrusy and simply dreamy. Makes the best sugar cookies ever. The Lorann line is the best. I love their almond emulsion and the Princess cake emulsion. I usually order my stuff from King Arthur Flour, but I’ve also found the Lorann line at Hobby Lobby.
What about the Cocoa powder you have sitting there. Where can I get this?
I’ve been curious about buttery sweet dough for awhile. The baker’s at King Arthur Flour seem to use it a lot, which is a pretty good endorsement already, and now I found out you use it too. I’ll have to get a bottle!
“… but sometimes chemicals are delicious.”
hahah, oh Joy, I totally love you.
And it’s totally true sometimes because Dasani water was rated the “freshest” tasting bottled water in some study, and they put some kind of fresh-tasting magical chemical in it… and it’s really tasty water. Ohhh, science.
But I thought one of the ideas behind baking at home is so I don’t have chemicals in there!
The “gunk” you have there contains for example Propylene Glycol: A cosmetic form of mineral oil found in automatic brake and hydraulic fluid and industrial antifreeze. In the skin and hair, propylene glycol works as a humescent, which causes retention of moisture content of skin or cosmetic products by preventing the escape of moisture or water. The Material Safety Data Sheet warns users to avoid skin contact with propylene glycol as this strong skin irritant can cause liver abnormalities and kidney damage.
I definitely am not a health freak, but that really is something I wouldn’t want to use.
I’m not trying to be rude… I just want to dispel some negativity towards this product. Word for word from: http://candleandsoap.about.com/od/suppliers/a/propglycol.htm
Propylene glycol (PG) is a colorless, nearly odorless, syrupy liquid that is derived from natural gas. It is used in dozens of products that you commonly use around your house. Some websites and natural product promoters argue that PG is a nasty, carcinogenic chemical that has been wrongly greenlighted by the FDA. The FDA, and others, say that their claims are completely unfounded – that PG is completely safe when used properly.
Propylene Glycol is used:
* In food – Cake mixes, salad dressings, soft drinks, popcorn, food colorings, fat-free ice cream and sour cream. It also protects food from freezing and helps as a preservative.
* In toiletries and cosmetics – Lotions, creams, some baby wipes (though not in the brand I have in my cabinet), shampoos, antiperspirants, cosmetics, lipstick, lubricants
* In other household items – Room deodorizers, cleaners, sanitizers and yes, new “non-toxic” and “safe” automotive antifreezes
* And specific to the soap making and toiletry making industry, it is also used as a carrier in fragrance oils and in many melt and pour soap bases.
Over the past few years, there has been a lot of controversy about propylene glycol. Many people immediately associate it with diethylene glycol (DEG), a common (and admittedly dangerous) ingredient in automotive antifreeze, and assign guilt by association. Others refer to MSDS tests where PG was tested in 100% concentrations. Even sand and salt have ominous sounding MSDS cautions at 100%. But in most products, especially in “leave on” applications like lotions and cosmetics, PG is only used in tiny percentages.
If you thought about the millions of artificial and naturally manipulated molecules that flavorists create to put into modern day foods, you wouldn’t be eating anything but your own home grown vegetables.
So what about making your own vanilla extract. I’m trying a recipe right now… but will it be good. And what about that divine stuff vanilla paste. I love that so much I could eat it.
ha ha, I’ve done that. It wasn’t so good
I guess my thought is, if it’s available at King Arthur’s website, then it’s probably good enough for me.
http://www.kingarthurflour.com/shop/items/sweet-dough-flavor-4-oz
And if you still don’t like it, look around on that site. Maybe their block of caramel will do? Haha!
(And no, I don’t work for KA.)
Wow…A lot of people have energy about chemicals.
Dear Joy, please keep sharing ‘you’. That’s what makes your blog the best. Like some of your followers, I love the recipes using cake mix in addition to all of the ‘from scratch’ creations. Made your chocolate espresso sandwich cookies this week and I must tell you they are fabulous!!! (But then you already knew that, which is why you were so sweet to share the recipe.) So keep up the good work.
I think in the end, everything is fine in moderation and I’ll be going by the cake aisle at Hobby Lobby today. :-)
I love the taste of the yellow cake box mix too! I have been trying to get that flavor in my scratch yellow cake but cannot do it!! I will definitly try this! BTW; I love love love your blog!
Defo gonna have a check of this, although I’m not sure what the shipping would be to england!! Just to have a sneaky try of it. :)
I like that one alot too so I purchased their Fiori di Sicilia. It adds a citrus accent that I’m still trying to figure out how best to use. Any suggestions?
Fiori di Sicilia is wonderful for Italian Pannetone. When I told my brother I was making Pannetone for our Christmas family get-together, he challenged me to compare it to one of his favorite imported Italian brand. Using the Fiori di Sicilia gave that “extra undescribable” flavor he was looking for. I earned some high fives there! As for recipes when I was researching pannetone recipes I came across Jim Lahey’s “Best Ever Panettone” from the December 2008 issue of Gourmet Magazine and Zoe Francois and Jeff Hertzberg’s version in Artisan Bread in Five Minutes. Just add about 1 1/2 teaspoons to either of their recipes. Delicious!!!
Now I am all intrigued and I want to try the Sweet Dough emulsion, and the Princess Cake Emulsion. I wonder if the Sweet Dough flavor would be the trick to making your own cake batter ice cream?
Up to the personal user as to whether they want to bake with additives or not… I think it is fabulous that you are willing to share a secret ingredient like this. Let’s get real folks – cake is not “healthy” no matter how you make it, it is a guilty pleasure!
I love this stuff! I’m so glad you mentioned it, because I totally forgot I have a bottle of it sitting in my cupboard!
Thanks for reminding me :)
So glad you did this little post. I was wondering about the buttery goodness when I saw it in the last post, but was too lazy to google it for myself.
Velllly intellesting. You got some good debate going about it, too. Bet you didn’t see that one coming! (or perhaps you did)
Excuse me while I go purchase some magical baking chemicals. :-)
I had no clue that this even existed…. To the internet I go… I need more information.
Thanks for the info! Love your blog, mucho!!!!
I’m pretty sure I saw it in the KA catalog…I’ve gotta say, that boxed cakes do nothing for me (but I’m not a big cake fan) but….Dreyer’s “Take the Cake” ice cream is one of my faves. If this will give me that crazy creamy cake mix taste…I’m in.
There is nothing so sweet as bloggers and bloggers who cook / bake are even sweeter !
I live in Argentina … sadly, there is nothing like Trader Joes here , as far as I know .. and they keep a tight grip on what is imported ..
There is no variety here in their own vanillas etc.
I will look for the paste tomorrow in Chinatown where thankfully, the store keepers bring in a lot of imported goods.
besos !
I’m not a fan of cake mix cake flavor, its all do fake tasting to me. My sister thinks it about the same as instant mashed potatoes. The real thing (fresh with simple ingredients) is aways best!
That being said I totally have an emulsion in my pantry called Bouquet or something…this is me too lazy to get up to check…it adds a little hint of citrus to a plain vanilla cake recipe. In fact the last time a bride wanted lemon cake I upped the amount of this flavoring for one of her test cakes and she liked it better then the cake with real lemon juice and zest!
So yes to certain emulsions, but no in a big way to cake mix flavoring (I think this is why I don’t like cake batter ice cream flavors).
Thanks for the info!!
Yep, I’m gonna have to nix the buttery goodness. With baking, I try to keep it as real as I can. And even though your baked goodies would put mine to shame, I am still a food snob- no boxed mixes of any kind.
I apologize if this posts twice. During the last send, I was kicked offline, so I’m unsure what happened…exactly.
I’m not being difficult, I’m not. ::hands on hips and pouting:: I don’t know WHAT became of “baking.” I do know that the 21st’s century idea of the “Joy of Baking” is not what I believe it to be.
Technology has gifted us with so many wonderful gadgets and has bettered our lives in ways that are unimaginable, but on the other hand, it’s robbed us of the simplicity of “good food.” Once upon a time I baked cakes, from scratch, for the sheer joy of it. My cakes were well received, a business ensued and the “joy” fell flatter than a souffle mishap. You can’t “hurry” a cake along. Orders flew in and I must admit, I WAS tempted to turn to Betty Crocker because I was rushed, but I knew in my heart, the reason my cakes were requested, was for the simple fact, they couldn’t be bought in a store or bakery. A good cake takes time to create. I learned a few things along the way, and two of those “pearls of wisdom” were boxed mixes, and artificial butter flavorings are a no-no. What is the point of baking a “good product” when the result can be purchased off a grocer’s shelf, or from a “bakery” that’s in business ONLY for the money? There ARE a few good bakers around whom have flour in their hair, and vanilla extract running through their veins — who bake because they adore the process and result and to see their customers smile when they take a sample bite. Baking is an art and the key to a good product is time, love of the art and the BEST ingredients.
A friend of mine, recently started up a cake business from her home. She invited me over, so I could give her some hints and I was saddened to see, she uses box mixes, Buttery Sweet Dough, and in her icing, she uses artificial butter flavoring. When she’s too tired to sift the sugar for her icing, she buys the ready made icing from Wilton. HORRORS! All I know, is, one can judge a cake by the ingredients. Simple, pure ingredients are the best.
If I want a butter flavor, I use butter. If it’s citrus I’m seeking, I use the zest and juice. I’m not knocking anyone who ENJOYS the ease of boxed mixes and Buttery Sweet Dough, but I’m confused as to why they bother to bake when the SAME product can be purchased ANYWHERE. One day, a baker will be known ONLY as a character in a fairy tale. No one will ever know what a REAL cake tastes like. The art of baking will be folklore. I feel sorry for the generations to come. Technology replaced “good things” that can’t be replicated in a box or a bottle. Good things come from the heart, the hands, a recipe handed down from your great-great grandmother.
Here’s a recipe for vanilla extract…
This is my Aunt Claire’s recipe. When she visited Poland in the mid-90′s, she was introduced to Chopin vodka. She claims it is the world’s best vodka, and was giddy with excitement when it made it’s way to the USA in the late 90′s. I use the exact ingredients she did.
Vanilla Extract
1 cup Chopin vodka
3 Madagascar vanilla pods
Slice the vanilla pods, lengthwise.
Pour the vodka into a clean, large glass jar — an old mayonnaise jar, a mason jar — any large jar will do, as long as it has a lid.
Add the pods.
Immerse the vanilla pods into the vodka, making sure the pods are covered.
Cover the jar, cap tightly and place the jar in the cupboard/pantry…any dark place. The process takes 3-4 months — until the liquid turns a dark, rich color. The longer it melds, the better.
Before using, add a splash, or two, even three, of Vanilla Cognac Liqueur by Grand Mariner, or a shot of rum, or simple syrup to taste. Add anything to make this potion yours!
I am so glad to hear another baker love the Buttery Sweet Dough emulsion. I am a huge fan myself. It’s the ingredient that makes people say that certain baked goods are the best they’ve had… or that they can’t believe this came from a home kitchen. It’s not overwhelming, but just enough to tip the scales.
I found my bottle in an Amish bulk foods store in the middle of Illinois.
love the buttery sweet dough emulsion! it is my fave :)
This stuff really intrigues me! I am interested in buying some, but I would like to know what is in it. Is it artificial? Natural? Does it have citrus in it? I was wondering if you could tell me what the ingredients are. Thank you!
I just purchased some to try out (www.lorannoils.com), along with their vanilla and almond emulsions. I’m excited to experiment with them.
This whole discussion has fascinated me. I check back every day to see if you’ll respond, Joy. I kind of like that you haven’t. Love your blog.
high five, Lisa. the whole thing kinda made me mad…. so i haven’t responded. aaaand that’s that.
but why does it make you mad? we are all your readers, so obviously we like what you do and write. But that doesn’t mean we are sheep that say amen to everything just because you do it – some of us found this ingredient questionable (and really, so out of line with the rest of your baking!) and stated it. I didn’t see any comment that was rude. Don’t be mad and maybe do tell us why you think this chemical needs to be in a cake (that can’t be achieved with natural things). I for myself am not against chemicals in general, but *try* to have a natural product if it is doable. You are a baker, so you should be able to tell why you can’t achieve the ummph with just butter, sugar, salt and citrus zest (if I understood the result of using the emulsion right).
Have you seen this and I am sure you have?
http://www.amazon.com/LorAnn-Oils-Princess-Cookie-Emulsion/dp/B0018AN260/ref=sr_1_1?ie=UTF8&s=grocery&qid=1278466294&sr=8-1
keep doing what you’re doing. we all eat things that have “other things” added in them, so i say, add away….
if it tastes good – so what? dont let no one work your nerves – you look better smiling anyway :)
awesome bloggyness
I have a question that I haven’t been able to find the answer to yet. How long can almond emulsion last? I use it for baking but don’t use a whole lot, it’s stored in the kitchen cabinet, since everything else seem to have an expiration date on it I was wondering if this could expire also? thanks for the reply