Lorann Baking Emulsion Raspberry 4oz

LorAnn Raspberry Baking Emulsion brings a vivid, tangy raspberry flavour to baked goods that holds its intensity in the oven. Water-based and heat-stable, it blends cleanly into cake batters, buttercreams, and chocolate ganaches — making it a natural partner for white and dark chocolate combinations, raspberry macarons, and fruit-forward layer cakes.

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
• Raspberry and white chocolate layer cakes
• Raspberry buttercream and Swiss meringue frosting
• Raspberry macarons and dark chocolate truffles

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 Raspberry Baking Emulsion should I use?

Use 1 teaspoon per cup of batter or icing. Raspberry emulsion has a naturally bright, tart profile — for a more intense berry flavour in buttercream, increase to 1.5 teaspoons. In ganache or white chocolate, start with half a teaspoon and taste before adding more.

Browse the full LorAnn Baking Emulsions range, or explore all LorAnn flavouring products available at Baking Pleasures.