LorAnn’s Bakery Emulsions are called Better Than Extracts™ for a reason—these alcohol-free flavorings are formulated to deliver bold, long-lasting flavor in both baked goods and frostings. They’re the same strength as traditional extracts (1 teaspoon emulsion = 1 teaspoon extract), but because they’re water-based, they offer better flavor retention when exposed to high heat. Unlike alcohol-based extracts, which can evaporate during baking, the flavor doesn’t bake out.

For baking:
Substitute an equal amount of Bakery Emulsion for extract (1 teaspoon emulsion = 1 teaspoon extract) and adjust to taste.

For frosting:
Start with 1 teaspoon of Bakery Emulsion per 1 cup of fat in your recipe, then adjust to taste.

Explore the full line of LorAnn Bakery Emulsions.