LorAnn Oils Peppermint Bakery Emulsion: True Essence, Ideal for Boosting Fruit Tones in Cakes, Cookies & Desserts, Gluten-Free, Keto-Friendly, Extract Substitute Essential for Your Kitchen, 16 Oz

This product worked better than strawberry extract in my cookie recipe. Thicker and more vibrant flavor. Definitely recommend

When I first opened this, I was very doubtful, the taste and smell were not great at all. However, I tried the following: 1 oz Avocado oil, 3/4 tsp water, 1/16 tsp salt, 9 drops emulsion. Heated and whisked then put on a toasted bagel.It doesn't have the mouth coating of butter, but the taste was really excellent! My wife was even more sceptical and was also amazed. The avocado oil gives a slight nutty flavor which is also fine.

I used this for a birthday cake for a family member. The desire was for a marbleized lemon blueberry cake, so I used a boxed lemon cake mix, made the batter, divided it in half and added 1.5 teaspoons of the blueberry extract to one half of the batter. I then poured both in a 9x13 pan, lemon first, then the blueberry batter in ribbons on top and swirled the batters with a knife to get the desired look. It came out looking very nice and the birthday honoree loved it. The flavor was good and tasted very much like actual blueberries…though next time I would add 2 tsp of the extract for a little richer blueberry taste. Overall, I would recommend this extract and am glad I bought it.There is another birthday coming up soon, and this time the goal is a blueberry cheesecake. Can’t wait!

Adds quite a nice flavor to things. I have added a teaspoon to a basket of coffee grounds before brewing to infuse a mint flavor to my coffee. I added a tablespoon to a batch of chocolate cookies along with Andes candy baking pieces to make crazy good chocolate mint cookies. My only issue is there is no real instruction how to use the product. I have tried this, and the maple emulsion, and I have purchased the lemon but have never actually gotten around to trying it. You just have to fiddle with it to figure out how much to use. For a batch of about 24-30 cookies I used 1 tbsp., and the flavor was intense - which is what I want. But to, say, bake a 9x12 cake I am not sure how much I would even use to start with in experimenting. I would love to make a super fudgy super minty cake but I can't afford to just bake cake after cake, and I am talking about my waistline not my wallet!

I absolutely love the flavor of this. This does not get baked out and makes my cookies absolutely amazing. The bottle size you receive is really large I was surprised with it only being 20 dollars!

I like that there’s no alcohol in this.Was sealed well! Adds great flavor to your baking!I have compared against other brands and this seems like a good value for the money

Use it in icing & yellow or white cake mix. Really raspberry flavor. Yummy!

Doesn't taste the way I thought it would, I was really intrigued by the name so I got it and made cupcakes, I used this in yellow batter in place of the vanilla. It was good, everyone liked it it's like almondy-citrus flavor. It's good, just not at all what I expected lol.

tout simplement parfait!

I used this for strawberry lemon cupcakes and I was super impressed. The flavour didn't bake out like many other extracts I've baked with over the years. I also used it to make strawberry icing and it was delicious. It is sweetened, so whatever you use it in, make sure you cut back the sugar (if possible) to balance it out, but the flavour is nice, fruity and doesn't have that after taste or fake flavour that you can sometimes get from extracts.

My child's partner recently came to visit, and I was eager to show off my baking skills. Unfortunately, she is lactose intolerant and has allergies to gluten. Nit a great way to show off my cookies. I'm so happy to have found this. Even though you still need to use vegan butter, this emulsion adds a rich, buttery vanilla flavor that vegan butter alone can't provide (at least none that I've tried).I've used it in other baked goods such as cakes and brownies, as well as icing and puddings. I've used it in everything, and it's been a hit. It's not a replacement for a high quality vanilla, but it's a really good substitute.One thing to note - the emulsions are suspended in water. This is only important when working with chocolate, because water will cause it to seize, making your chocolate grainy and lumpy instead of smooth and silky. It wasn't a big deal for me, and not something worth losing any stars for, just something to keep in mind.

Product was a great addition to my raspberry butter cream recipe I loved that it was clear and colourless and wasn’t overly synthetic tasting paired incredibly well with my lemon curd cupcakes everyone loved it! Fantastic product and will be ordering again in the future :) 10/10

The emulsion provides a stronger, more natural presence in the baked goods, in comparison to essences or oils.No artificial aromas, or taste.Wish this existed 30 years ago when I started baking..