Joy the Baker

Buttery Sweet Dough. Emulsions and gunk.

June 25, 2010

 

Buttery Sweet Dough 

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.  


66 Comments Add A Comment

  • 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’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.

  • 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 love the taste of boxed cake mix too…

  • 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.

  • 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 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!

  • 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

  • Thanks for letting us in on one of your ‘secrets’. I feel like I’ve been introduced to a secret club! :-)

  • 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

  • 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.)

  • 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!

  • You make this sound like a magic elixir….

  • Hahaha I’ve seen artificial butter flavouring, too! This seems pretty interesting ;)

    Wei-Wei

  • 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.

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