I have a cake and buttercream needing to be favored like REAL Amaretto....
What do you all prefer...Flavor oils, Liquors, or coffee syrups?
Id love to hear your inputs!
I use Amaretto liquer in my amaretto cake. I usually make it with vanilla frosting, though. I think the flavor might be overpowering in both the cake and the frosting. I have used liquers in frostings and in pastry cream before though and they were really good.