Red Velvet Bakery Emulsion
Better than an Extract! Water-based instead of alcohol-based so the flavor won't bake-out.
Try LorAnn's Red Velvet Emulsion in any of your baked goods such as recipes for cakes, muffins, cookies, sweet breads and frosting for a deliciously rich flavor.
1 teaspoon extract = 1 teaspoon emulsion
Soluble in water