I find the way they told me to convert how much extracts and compounds into my recipes very confusing. Could someone please explain it to me? I need help with my buttercream icing recipe and a cake recipe....would appreciate any help...thank you...
d

I don't know how, sorry. I can tell you what I did....I added the stuff to my buttercream until it tasted right. Seriously. Oh, and the flavours become stronger after time. Good luck!

any other takers? should i start out with 1 tsp? 1/2 tsp? surely someone has to know. The usual buttercream recipe I use is :

1/2 c. butter
3 1/2 c. PS
1 egg yolk
1 tsp. vanilla
enough milk to make desired consistancy, less milk if i want a firmer bc, and more milk if I want it thinner...

Just wondering if I should just replace the vanilla, leave it in and add less milk, and what I should start off with?

****Average Mom-
how long does it take for the flavor to fully "develop"? what flavors have you used? do you have any recipes you'd like to share?
deanna

when I add amaretto to my bc. I replace all the liquid with it. But I don't use the extracts, I use the liquer. Love it. Will make it darker.

so can anyone help with the recipe i posted above? that's the bc i always use....please help...