Has anyone every tried putting butter or almond flovoring in piping gel when using it as the ocean on a cake to taste a little better? I'm curious if it will affect the consistancy of the gel...hence make it thinner, etc. Your thoughts?

I'm sorry I don't know about adding to existing gel, but here is a recipe for piping gel that uses lemon juice. It doesn't taste bad.

http://cakecentral.com/recipes/6998/piping-gel-that-works