Mixing Lorann's Bavarian Cream: A Step-By-Step Guide

LorAnn's Bavarian Cream is a versatile product that can be used to add flavour to a variety of recipes, from chocolates and coatings to cakes, cookies, and ice cream. The product is gluten-free, kosher, and super-strength, meaning a little goes a long way. When substituting this product for extracts, use 1/4 to 1/2 a teaspoon for 1 teaspoon of extract. It is also important to note that this product may cause some thickening in chocolates and coatings, so adding liquified coconut oil or cocoa butter is recommended to thin/smooth the mixture.

How to use LorAnn's Bavarian Cream in chocolates

Ingredients:

• LorAnn's Bavarian Cream flavouring
• Chocolate of your choice (dark, milk, or white)
• Heavy cream/whipping cream
• Milk (semi-skimmed, whole, or full-fat)
• Eggs (preferably organic or free-range)
• Sugar (granulated white or caster/superfine)
• Gelatin (sheets or powder)
• Vanilla extract or vanilla sugar (optional)
• Fresh raspberries or other berries for garnish (optional)

Instructions:

• Prepare the gelatin by soaking the sheets in cold water or sprinkling the powder over a small bowl of water. Let it sit for about 5-10 minutes to bloom.
• In a separate bowl, beat the egg yolks and sugar until the mixture is light and frothy.
• In a saucepan, heat the milk and heavy cream over medium heat until it comes to a simmer or boil.
• Gradually add the hot milk mixture to the egg yolk mixture, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
• Remove from the heat and add the vanilla extract or sugar, if using.
• Melt the chocolate in a heat-proof bowl over a water bath or in short intervals in the microwave. Stir until smooth.
• Combine the melted chocolate with the egg and milk mixture in two batches, stirring until well blended.
• Drain the gelatin and melt it in a bowl over a water bath, stirring until smooth. Allow it to cool to room temperature.
• In a separate bowl, whip the heavy cream until it forms soft to medium peaks.
• Gently fold the whipped cream into the chocolate mixture in two or more batches, being careful not to knock out the air.
• Add LorAnn's Bavarian Cream flavouring to taste.
• Pour the mixture into moulds or small dessert glasses and chill in the fridge for at least 2 hours or until set.
• To unmould, run a sharp knife around the edges and briefly dip the moulds in hot water. Invert onto serving plates.
• Garnish with fresh raspberries, grated chocolate, or other toppings of your choice.

Note: The amount of each ingredient and the chilling time may vary depending on the number of servings and your personal preferences. Always read the instructions on the LorAnn's Bavarian Cream flavouring bottle and adjust the recipe accordingly.

How to thin LorAnn's Bavarian Cream

LorAnn's Bavarian Cream is a super-strength flavouring that can be used in a wide variety of recipes, including hard candy, cakes, cookies, frosting, and ice cream. If you experience thickening when using this product, you can thin it out by adding liquified coconut oil or cocoa butter. The recommended amount is 1/4 to 1/2 teaspoon per pound.

A little goes a long way with this product, as it is three to four times the strength of typical baking extracts. When substituting super-strength flavours for extracts, use 1/4 to 1/2 teaspoon of LorAnn's Bavarian Cream for 1 teaspoon of extract.

How to substitute LorAnn's Bavarian Cream for extracts

LorAnn's Bavarian Cream is a flavouring product that can be used in a variety of recipes. When substituting this product for extracts, it is important to note that LorAnn's super-strength flavours are three to four times stronger than typical baking extracts. Therefore, you should use a smaller amount of the Bavarian Cream than you would an extract. The general rule is to use 1/4 to 1/2 teaspoon of the super-strength flavour for every teaspoon of extract.

LorAnn's Bavarian Cream can be used in a wide range of recipes, including hard candy, general candy making, cakes, cookies, frosting, and ice cream. It is also suitable for chocolates and coatings, but it may cause some thickening, so you may need to add liquified coconut oil or cocoa butter to thin/smooth the mixture. The typical use is 1/4 to 1/2 teaspoon per pound.

Some specific recipes that use LorAnn's Bavarian Cream include hard candy and lollipops. For the hard candy recipe, you will need:

• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1 teaspoon LorAnn super-strength flavouring (any flavour)
• LorAnn liquid food colouring or gel food colouring (optional)
• Powdered sugar (optional)

To make the hard candy, mix the sugar, corn syrup, and water in a heavy 2-quart saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil without stirring. Wash down any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup until it reaches 260°F. Add drops of colouring until the desired hue is achieved. Remove from heat at 300°F, or until the syrup forms hard, brittle threads in cold water. After boiling action has ceased, add the flavour and stir. Be careful to avoid rising steam.

Carefully pour the syrup into prepared molds or onto a greased and foil-lined cookie sheet. You can also pour the hot candy onto a heat-resistant surface covered in powdered sugar and cut it into pieces with well-oiled scissors.

For the lollipops, follow the same recipe and instructions, but do not dust the finished candy with powdered sugar. Instead, place them in sucker bags and secure them with twist ties.

How to use LorAnn's Bavarian Cream in hard candy

LorAnn's Bavarian Cream is a flavouring product that can be used in a variety of ways, including hard candy. Here's a step-by-step guide on how to use it to make hard candy:

Ingredients:

• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1 dram (1 teaspoon) LorAnn Bavarian Cream super-strength flavouring
• LorAnn liquid food colouring or gel food colouring (optional)
• Powdered sugar (optional)
• Sucker bags and twist ties (optional)

Instructions:

• In a heavy 2-quart saucepan, mix together the sugar, corn syrup and water. Stir over medium heat until the sugar dissolves.
• Insert a candy thermometer, ensuring it does not touch the bottom of the pan. Bring the mixture to a boil without stirring.
• "Wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.
• Continue to cook the syrup without stirring until the temperature reaches 260º F. If desired, add drops of food colouring until the desired colour is achieved. Do not stir; the boiling action will incorporate the colour into the syrup.
• Remove the syrup from the heat precisely at 300° F, or until drops of syrup form hard, brittle threads in cold water (the hard crack stage).
• After the boiling action has ceased, add the flavouring. Use caution when adding the flavouring to avoid rising steam.
• Carefully pour the syrup into prepared molds or onto a prepared greased and foil-lined cookie sheet. As the sugar mixture begins to set, you may want to score it with a large knife to mark squares. Do not refrigerate.
• Allow the candy to cool completely. If making sheet candy, break it into small pieces and dust with powdered sugar, if desired.
• Store the candy in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar. Instead, place them in sucker bags and secure with twist ties.
• Store the hard candy in a cool, dry place. Do not refrigerate.

Tips:

• LorAnn's Bavarian Cream is highly concentrated, so a little goes a long way. When substituting it for extracts, use 1/4 to 1/2 teaspoon of the super-strength flavouring for 1 teaspoon of extract.
• The flavouring is suitable for use in chocolates and coatings but may cause some thickening. If this occurs, add liquified coconut oil or cocoa butter to thin and smooth the mixture. The typical use is 1/4 to 1/2 teaspoon per pound.

How to use LorAnn's Bavarian Cream in cakes

Ingredients

• 2 tablespoons unflavored gelatin
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream
• 1/2 cup simple syrup (optional)
• 1 quart fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup heavy cream, if you’d like to whip it yourself
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 4 large eggs at room temperature
• 2 1/2 cups flour
• 3 tsp baking powder
• 2 tsp vanilla extract
• 1 1/4 cups + 2 tbsp milk
• 3 eggs, egg yolks separated from egg whites
• 1 tbsp powdered gelatin

Method

• Prepare the cake layers. This cake consists of three layers. Preheat the oven to 350 F (177 C). Grease three 8-inch round baking pans with cooking spray and lightly flour them.
• In a bowl, beat butter and sugar together for 2 minutes, until fluffy. Add eggs one at a time, beating on medium-high, until incorporated. Add vanilla extract.
• In a separate bowl, sift flour, salt, and baking powder together.
• Add 1/2 of the milk to the batter and mix on medium, until incorporated. Add 1/2 of the flour and mix until just combined. Repeat with the remaining milk and flour.
• Separate the batter between the three pans and bake for 19-22 minutes each, or until a toothpick inserted comes out clean. Let the cake cool for 5 minutes inside the pans, then carefully take them out and transfer to a cooling rack to cool completely.
• For the Bavarian Cream, add 4 tbsp cold water to a small bowl and sprinkle gelatin on top. Set aside.
• In a medium bowl, whisk egg yolks and sugar together until pale and frothy.
• Beat egg whites until stiff peaks form.
• Whip heavy cream with 1 tsp sugar to stiff peaks.
• Warm up gelatin until it turns into a liquid, either using a double boiler or carefully in the microwave.
• Add gelatin to the egg yolk mixture and mix well.
• Fold in whipped cream and egg whites. Add vanilla.
• To assemble the cake, cut the cake layers to level, if needed. Brush cake layers with simple syrup (optional, but this will create a moist cake).
• Place the first layer on a plate or cake stand. Spread 1/3 of the Bavarian cream over it. Top with 1/2 cup blueberries, spreading them evenly. Repeat with the remaining layers.
• Top the last layer with blueberries, raspberries, and pipe some whipped cream flowers. Refrigerate for up to 3 days.

Tips

• LorAnn's Bavarian Cream can be used as a cake filling, in cream puffs, or even as a stand-alone dessert.
• When using Bavarian Cream as a cake filling, it is important to ensure that your cake is completely cooled before filling it.
• You can also add a layer of strawberries or raspberries on top of the Bavarian Cream between the cake layers for a tasty dessert cake.
• If you are using Bavarian Cream to fill pastries, donuts, or cupcakes, it is recommended to use a piping bag for easier application.
• Bavarian Cream needs to be kept in the fridge at all times and taken out just before serving.

Frequently asked questions