For anyone who uses chocolate extract, can you tell me is it brown, or clear? I would like to get the chocolate flavor in white icing. For those who use it, what brand do you like?
I have only used two chocolate extracts, and both were brown - about the same as real vanilla.
wonder if you could offset the ivory color it would cause in the white icing somehow? I know some people swear by adding just a touch of violet food coloring to icing that's "yellowish" from using real butter. Wonder if it would work the same for the discoloring the chocolate extract would cause.