LorAnn Baking Emulsion Almond 4oz

LorAnn Almond Baking Emulsion captures the sweet, rich character of almond without any alcohol base. Heat-stable and water-soluble, it blends seamlessly into cake batters, frostings, and macaron batter. Delivering a consistent almond flavour from the oven right through to the finished bite.

Key Details

• Size: 4oz (118ml)
• Format: Water-based emulsion
• Heat Stable: Yes. Flavour holds through baking
• Safe for Chocolate: Yes. Water-based formula won't seize chocolate
• Usage Rate: 1 teaspoon per cup of batter or icing
• Brand: LorAnn Oils

Best For

• Cakes, sponges, and layer cakes
• Buttercream and cream cheese frosting
• Macarons and meringue-based desserts
• Classic almond layer cakes and tarts
• French macarons and almond-flavoured buttercream
• Shortbread biscuits and Danish pastries

Frequently Asked Questions

What is the difference between a baking emulsion and an extract?

Baking emulsions are water-based, which means the flavour won't evaporate during baking the way alcohol does in an extract. They also won't seize melted chocolate. Making them safe to use in ganaches and chocolate batters. LorAnn Baking Emulsions are more concentrated than most extracts, so you typically get a stronger, more consistent result with less product.

How much LorAnn Almond Baking Emulsion should I use?

Start with 1 teaspoon per cup of batter or icing. Almond emulsion is potent. A little goes a long way, especially in macarons where almond can easily overpower. Taste your batter and increase gradually if needed.

Browse the full LorAnn Baking Emulsions range, or explore all LorAnn flavouring products available at Baking Pleasures. Planning to use this in buttercream? Our how much buttercream guide covers quantities for every cake size.