FromScratch, you would like Olive Nation extracts, not vanilla, but the others. I have strawberry, raspberry, key lime, and a few more. They make them themselves and they are all natural. I boost my flavors of my purees in my icing with these extracts. A lttle goes a long way (like 1/2 to 1 teaspoon to a 12 eggwhite size recipe). I have several scratch bakers in my area and I can tell that one other adds a natural extract and the other adds one that may say natural (you can tell she's a great baker), but something is off. They really help to pack in the flavor when too much puree would break up the icing.

I just googled Neilson Massey. They skipped my entire region and I am outside DC! Oh well, amazon.