How do you turn food recipes into vape ones? This is my small list that I keep working on. Some I’ve taken from things I’ve seen other’s use and adapted them, others from messing around and trying different things.
Turn Cooking Recipes into Vape
Real cream cheese (Sweet) : 0.25% Brie Cheese (Flavorah) and 1.50% Cream Cheese Icing (Lorran’s) works for inside of a Cream Cheese Danish
Pumpkin is a HARD flavor to recreate but Flavorah has done that with their Yam. 1% FLV Yam tastes just like unsweetened, no spice, pumpkin puree.
Buttermilk flavor is made my using 3% tfa whipped cream and 1% cap golden butter
Butter Flavor : Vienna Cream (FA) with Almond (FA) give nice buttery taste after steeping.
Eggy Custard base – Vanilla Custard Cap/Meringue (FA)
Condensed Milk : .5 Condensed milk (FA) with .25 custard (FA) make real condensed milk not as sweet though to get that sweetness add 2% FA Marshmallow
Malted Milk : Malted milk and sweet Cream together make a more realistic Malted milk flavor mix them at 50/50 if TFA ie 2% MM and 2% Sweet Cream equal malted milk realistic
Crusts:
FA apple pie 2% and biscuit INW 1%
TPA Graham Cracker Clear 1% FA Cookie 0.5%
INW Biscuit 1% FA Apple Pie 1%
TPA Cheesecake Graham Crust 2%
FA Apple Pie 2% and FLV Cookie .75%
INW Biscuit 1% and CAP Sugar Cookie 2%
INW Biscuit 1% and FW Butter Pecan 0.5%
Vienna Cream (FA): is also known as Bavarian Cream
Catalan Cream - Flavour Art could be used for Dulce De Leche
Milk: Creamy Milky Undertone (ooo flavors) is one of the best plain milk flavors I’ve used
Yellow Cake Mix: The difference between a white cake mix and a yellow cake mix is eggs! Merigue and Vanilla Custard lend that egg here.
0.50% Golden Butter (CAP)
1.00% Meringue (FA)
2.00% Vanilla Cupcake V2 (CAP)
2.00% Vanilla Custard (CAP)
White Cake Mix:
1.00% Marshmallow (FA)
2.00% Nonna’s Cake (FA)
1.00% Sweet Cream (Flavorah)
1.00% Vienna Cream (FA)
Corn : Health Cabin Corn at 0.25 is the most realistic corn I’ve ever tasted in a concentrate. This is SUPER potent even at this lower percentage.