ButtercreamCakeArtist Posted 15 Oct 2006 , 7:00pm
post #1 of

Hi. I would like to flavor bc, but I'm not sure which kind of flavoring to go with. Do/Can I use the LorAnn (SP?) oil like used for hard tac candy? or something else? And how much of it?
Thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

20 replies
sweetsuccess Posted 15 Oct 2006 , 7:08pm
post #2 of

I use Wilton vanilla, butter, almond, coconut flavoring or the supermarket brand which is alcohol based. I'm not sure if you can substitute flavoring meant for hard candy. Maybe someone else on CC knows.

jtb94 Posted 15 Oct 2006 , 7:11pm
post #3 of

I use a butter/vanilla flavoring that I get from the local cake store.

Sweetcakes23 Posted 15 Oct 2006 , 7:15pm
post #4 of

I have used frozen fruit purees I'v ordered from a great company online. Called Perfect Puree. They are concentrated. Kinda pricy, but good!

JanH Posted 15 Oct 2006 , 7:21pm
post #5 of

Here's another addiction for you (beside CC):

creme bouquet flavoring extract

I am so addicted to it, I put it in everything tapedshut.gif

JanH Posted 15 Oct 2006 , 7:28pm
post #6 of

Sweetcakes23,

Those purees look awesome, and the flavors sound so luscious.

Do you use them, as is unfrozen, or mix them into frosting/filling?

Here's the link if any one else is interested:

www.perfectpuree.com

Sweetcakes23 Posted 15 Oct 2006 , 11:54pm
post #7 of

There are many recipes in existence that use them in many ways, but so far, my experience has only been to add some right out of the jar (microwaved a bit to defrost) to my buttercreams/fillings. I'm sure when I'm done with school, I will have time to play with more recipes with them! icon_wink.gif Let me know what you come up with!

dogluvr Posted 15 Oct 2006 , 11:59pm
post #8 of

Where do you get creme bouquet flavoring extract

sweetviolent Posted 16 Oct 2006 , 12:00am
post #9 of

i have used loran butter rum -just a couple drops and it was awesome !! i haven't tried any of the others

leily Posted 16 Oct 2006 , 12:09am

You can definitely use lorann's oils to flavor your icing. Each flavor is going to need a differnt amount of oil though. Expecially depending on the intensity you want. I would mix up your batch of buttercream then add a few drops at a time and just keep notes of how much flavoring you use to achieve the taste you want.

HTH

Leily

butterflyjuju Posted 16 Oct 2006 , 5:33am

Different flavors of coffee creamer (liquid small amounts) taste great too.

JoanneK Posted 16 Oct 2006 , 5:38am

I've used the oils and they work fine. I love the cheesecake flavor the best. I put it in my creamcheese icing and it makes much better tasting.

ckdcr8r Posted 16 Oct 2006 , 5:44am

Yeah, you can use any flavors in BC. The oils are a little more intense, but in a large batch of bc, you will prob need a whole bottle. I use creme bouquet with butter vanilla. I have also used that cheesecake oil one in a mousse. I use the Jell-o cheesecake pudding and make the pie recipe, but use 1/2 milk, 1/2 heavy cream, then I add the cheesecake flavor to kick it up. My friend just told me she experimented this weekend with adding a bit of marshmallow cream to the BC. Said it tasted great, but made the icing a little bubbly.

alimonkey Posted 16 Oct 2006 , 6:40am

As Leily said, some oils are stronger than others. So WORD OF WARNING:

A single drop of cinnamon oil is MORE than enough for a single batch of BC.

I have flavored BC with flavored creamers, lorann oil, any number of extracts, lemon and lime curd, fresh fruit puree, espresso (instant powder in just enough water to dissolve,) flavored liqueurs and even Jack Daniels.

mxpark Posted 16 Oct 2006 , 6:46am

i use regular flavoring from wilton, fruit puree, instant pudding mixes, liquid creamer, coffee, flavored liquers, fruit juices, cream cheese, cocoa powder, finely grated chocolate bars or nuts, instant coffee powder.....using different gourmet ingredients changes your flavor too. try googling baking supplies, baking ingredients, etc....

there are soooo many different things you can use! just experiment and you'll come up with so many yummy things!

gmcakes Posted 16 Oct 2006 , 12:48pm
Quote:
Originally Posted by JoanneK

I've used the oils and they work fine. I love the cheesecake flavor the best. I put it in my creamcheese icing and it makes much better tasting.




I have this one! It smells incredible in the bottle, and when I bought it I was told that I could use it to flavor my butter cream icing to taste like cream cheese icing, but I just can't make it work! Every time I try, it either is too weak a flavor or too strong a flavor, never tastes like cream cheese icing! How mych do you add per batch of icing, or do you strictly use it in your cream cheese frosting? TIA

springlakecake Posted 16 Oct 2006 , 12:55pm

My usual recipe I use vanilla and almond, but if I am making a cake with lemon filling I usually substite lemon for the almond. I have wanted to try raspberry, orange, perhaps peppermint, but I am not sure how it would taste yet!

mamacc Posted 16 Oct 2006 , 3:38pm

I start with madagascar bourbon vanilla, then add a little butter flavor and almond extract. I occasionally use creme bouquet or butavan also. I think I might have to order some Lorann oils though! The cheesecake one sound YUMMY!

Courtney

GenesisCakes Posted 16 Oct 2006 , 4:17pm

I use vanilla extract and I love using espresso with a chocolate liquer when i'm doing chocolate cakes...its leaves a wonderful mocha latte taste.

ButtercreamCakeArtist Posted 16 Oct 2006 , 6:49pm

icon_surprised.gif I can't wait to make a batch of BC and try out some of these awesome ideas!

"i use regular flavoring from wilton, fruit puree, instant pudding mixes, liquid creamer, coffee, flavored liquers, fruit juices, cream cheese, cocoa powder, finely grated chocolate bars or nuts, instant coffee powder.....using different gourmet ingredients changes your flavor too. try googling baking supplies, baking ingredients, etc.... "--mxpark

Do you just add the dry pudding mix into the BC?? It wouldn't need refridgerated since you'd be adding it to BC and no milk, right?

I'M SO EXCITED!

JanH Posted 16 Oct 2006 , 7:18pm

Threads on creme bouquet:

http://www.cakecentral.com/cake-decorating-ftopict-39444-creme.html+bouquet

http://www.cakecentral.com/cake-decorating-ftopict-31803-.html

HTH

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