I have a client that can't use any flavoring in cake or icing. Has anyone ever made sugar shack buttercream without vanilla or almond flavoring? Do you think it would still have a good taste without the flavoring?
Does she have an allergy to flavoring?If so you could try fruit preserves to flavor like raspberry or marmalade .Just a thought!
You could use vanilla bean seeds instead of the extract. Usually you can substitute 1 vanilla bean, scraped, for 1 teaspoon of vanilla extract.
Lemon or lime juice
What about lemon? You can use either lemon juice, or True Lemon, which is powdered lemon. That's what I use often. If you use the lemon juice, you have to take out some of the liquid in the recipe. If you use the True Lemon, just add it in.
Is it the alcohol that she cannot have? If not, ask her if it would be ok for you to make your own vanilla. You can just soak some split vanilla beans in some vodka for a week or two.
The fruit preserves is also a great idea. Just know that it will color the frosting, and you'll have to adjust the liquid content in the icing.
Looks like we were all posting at the same time.
You could also mix the recipe's liquid and a vanilla bean, simmer it, let cool completely, then strain it. You might have to use cheese cloth to get the bean seeds out.