LorAnn Maple Baking Emulsion delivers the rich, warm sweetness of pure maple syrup in a heat-stable water-based formula. It flavours cakes, buttercreams, and biscuits with that distinctive maple character — without adding extra liquid or altering the sweetness balance of your recipe. Ideal for autumn-inspired bakes and anything paired with pecan or walnut. 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 Maple layer cakes and loaf cakes Maple buttercream and whipped cream frosting Pecan and walnut-based cookies and slices 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 Maple Baking Emulsion should I use? Use 1 teaspoon per cup of batter or icing. Maple emulsion has a naturally sweet, mellow profile — for a stronger maple flavour in buttercream or cream cheese frosting, increase to 1.5 teaspoons. It also pairs well with a touch of vanilla emulsion for a classic bakery combination. Browse the full LorAnn Baking Emulsions range, or explore all LorAnn flavouring products available at Baking Pleasures.
