I really did do a search first before I posted this! I think it made me more confused! The recipe on this site for Cali4Dawn's buttercream says 2 Tsp (teaspoons) of flavoring, but in several posts, she says she uses 2 TABLEspoons. I really want to try this recipe, but I am unsure which way to make it! What does everyone who uses this recipe usually use for flavoring?

Also, do my cakes need to be refridgerated if I use butter and milk in the frosting? I'm sure this has been asked before, but I can't seem to find it!

It's 2 teaspoons. It doesn't have to be refridgerated. The sugar acts as a preservative.

uh oh.. when i had talked to dawn.. i think she said 2 table spoons..... lol..
that is what i have been using....

You are right Lisa, in one posting it showed up as 2 tblsp, but she corrected it right away to 2 tsp!
Janice

Could someone please e-mail me Cali4dawn's buttercream icing recipe, I can't seem to find it, or either I am looking in the wrong place, thanks [email protected]

http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html this is the recipe
I use 2 1/2 teaspoons of flavoring
1 teaspoon of butter
1 teaspoon of vanilla
1/4 - 1/2 teaspoon of almond

YUMMY! I just made some of this and it's good
I used mouse's flavoring measurements.
Thanks so much everyone!

When I had emailed Dawn a few weeks ago about this she told me that she used between 2tsp and 2tblsp depending on how much flavoring she wanted. She said that there was no right and no wrong amount, just personal preference.

I've always used 2 tablespoons.

I'm going to try mouse's mixture of flavoring to see how it taste.