Kristy838383 Posted 15 Aug 2011 , 6:44pm

I would love to start making gourmet flavors of buttercream and ganache. I was wondering if it is as simple as adding a couple of drops to my favorite buttercream or ganache recipe. Before I buy a few of the oils I was looking for a little feedback. I've read through a bunch of posts, but can't seem to find what I'm looking for.
I guess my question is: Is there a buttercream recipe that can be used with all or most of the gourmet flavorings by just adding a few drops of that flavoring?

Thank you for your help. dunce.gif

23 replies
TinkerCakes Posted 15 Aug 2011 , 6:57pm

I've been wanting different flavors of buttercream, I was hoping to add the oils as well! There are so many flavors of the lorann oils that sound great! Hopefully someone will know and help us both....

kearniesue Posted 15 Aug 2011 , 6:58pm

You're in luck! This was just posted yesterday: http://cakecentral.com/modules.php?name=Forums&;file=viewtopic&t=726593

Happy baking! icon_smile.gif

Karen

Kristy838383 Posted 15 Aug 2011 , 10:50pm

Thanks kearniesue! There are some yummy sounding recipes there.

I'm still interested in know about adding specifically the LorAnn oils to any buttercream recipe or if it requires changing the recipe more for each flavor.

southerncross Posted 15 Aug 2011 , 11:25pm

I use LorAnn oils in all my buttercream and cake batter. I've never felt the need to change the basic recipes. Just remember that LorAnn is much stronger than regular flavourings. I find that using 1/4 of the amount called for is just right.

gidgetdoescakes Posted 15 Aug 2011 , 11:43pm

I have to say I used the watermelon flavored one in my watermelon 3d cake, in the cake and ugh it was disgustingly terrible lol I threw it out.....so it sometimes is not great in the cake mix....and I used a tiny amt even.....

Occther Posted 15 Aug 2011 , 11:43pm

I have used Lorann oil cheesecake flavor in my regular buttercream to mimic cream cheese frosting. Worked great.

TinkerCakes Posted 15 Aug 2011 , 11:47pm
Quote:
Originally Posted by Occther

I have used Lorann oil cheesecake flavor in my regular buttercream to mimic cream cheese frosting. Worked great.




That sounds yummy....I can't wait to get some Lorann Oils!!

southerncross.....your signature cracks me up! icon_biggrin.gif

mommynana Posted 16 Aug 2011 , 12:03am
Quote:
Originally Posted by southerncross

I use LorAnn oils in all my buttercream and cake batter. I've never felt the need to change the basic recipes. Just remember that LorAnn is much stronger than regular flavourings. I find that using 1/4 of the amount called for is just right.





How funny I bought some today, And I also bought one of those little dropers I have never used them,But i would love to try it. Do you think that 1/2 of those dropers would be to much. I did hear that they are very strong. I dont want to over power it.

southerncross Posted 16 Aug 2011 , 12:24am

[quote="mommynana"}

How funny I bought some today, And I also bought one of those little dropers I have never used them,But i would love to try it. Do you think that 1/2 of those dropers would be to much. I did hear that they are very strong. I dont want to over power it.[/quote]

I got the dropper as well but I couldn't figure out just how much to use so I poured 1/4 teaspoon out of that tiny bottle.

I have pina colada, orange cream, banana creme, apricot, bubblegum (I had a cake request for it), caramel and several others. I love them all ...I'm not sure I would like watermelon flavour in anything except watermelon.

BTW, I got my LorAnn from ecigExpress....they sell LorAnn oils for those electric cigarettes (who knew!) for $1.49 for 1 dram. Their shipping is really low so this allowed me to sample several flavours without risking a big outlay of money.

mommynana Posted 16 Aug 2011 , 1:12am
Quote:
Originally Posted by southerncross

[quote="mommynana"}

How funny I bought some today, And I also bought one of those little dropers I have never used them,But i would love to try it. Do you think that 1/2 of those dropers would be to much. I did hear that they are very strong. I dont want to over power it.




I got the dropper as well but I couldn't figure out just how much to use so I poured 1/4 teaspoon out of that tiny bottle.

I have pina colada, orange cream, banana creme, apricot, bubblegum (I had a cake request for it), caramel and several others. I love them all ...I'm not sure I would like watermelon flavour in anything except watermelon.

BTW, I got my LorAnn from ecigExpress....they sell LorAnn oils for those electric cigarettes (who knew!) for $1.49 for 1 dram. Their shipping is really low so this allowed me to sample several flavours without risking a big outlay of money.[/quote]

I bought mine at a candy store, Not to far from where i live, They have them losse or 4 in a pack with diff. flavors. The woman their told me to only use a few drops in the cake and if I was useing it for buttercream to put a couple of drops at a time, ( and taste in between) Did you use the whole bottle at one time in the cake? I paid 6.80 for them

gidgetdoescakes Posted 16 Aug 2011 , 3:07am

I think I used a half a tsp....... maybe there was something wrong with mine haha cause it was nasty....I think its great in butter cream but I am afraid to try it baking ever again...Im chicken

mommynana Posted 16 Aug 2011 , 3:31pm

Im going to use it in buttercream this weekend and see how it is, Has anyone ever used it in chocolate cake batter, To get that chocolate cherry taste?

Mammadukes Posted 16 Aug 2011 , 3:49pm

I also used the Cheesecake flavoring and added it to the buttercream everyone loved the flavor can't wait to try other flavors now : ) and yes use very little cause the flavorings are very strong

Kristy838383 Posted 18 Aug 2011 , 12:41am

I just decided to buy a whole bunch of the dram size and try them all in my favorite buttercream recipe. I'll let everyone know how they turn out. Thanks for all your help icon_smile.gif

mommynana Posted 18 Aug 2011 , 1:05am

I used LorAnn oil in a chocolate cake yesterday, ( I used about 6 drops ) MY DH had a slice, And i said to him, Do you taste any cherres in there, He said, NO why, So I said never mind, Well my two daughters came over after work, They both had a piece of cake, And almost at the same time they said, Wow is there cherres in here. I looked at my DH and said go figure, They all looked at me like i was crazy icon_confused.gif

instant-gratificaketion Posted 18 Aug 2011 , 1:24am

I have made watermelon cupcakes with watermelon buttercream using lorann oils and while it was a "candy" watermelon flavor (which I prefer when it comes to watermelon) rather than the true fruit flavor, they got rave reviews both times!

kimboann Posted 18 Aug 2011 , 12:19pm

So glad I came across this topic. A store near me just started selling LorAnn Oils and am wondering how to use them. Love this site and all the help it offers!

cheatize Posted 19 Aug 2011 , 1:16am

My advice, for what it's worth, is to separate your usual frosting recipe into 1/2 to 1 cup amounts. This way you can add a drop or two to just a little bit of the frosting for a taste test. Some of the Lorann flavors are great and some of them- not so much.

VaBelle Posted 19 Aug 2011 , 1:31am

I used the Cherry flavor once and didn't like it. It was too chemical tasting so I've started using emulsions. You have to buy a bigger bottle, but it tastes so much better IMO.

southerncross Posted 19 Aug 2011 , 10:19am
Quote:
Originally Posted by cheatize

My advice, for what it's worth, is to separate your usual frosting recipe into 1/2 to 1 cup amounts. This way you can add a drop or two to just a little bit of the frosting for a taste test. Some of the Lorann flavors are great and some of them- not so much.





Amen. The most difficult part of using LorAnn oils is to use a very light hand with them. That's where the eyedropper comes in handy. The pina colada at 1/4 teaspoon to a batch of frosting can be too much but a few drops give a hint of subtle flavor and make it heavenly.

knlcox Posted 19 Aug 2011 , 10:34am

I completely agree with Cheatize! I have ruined entire batches of buttercream adding too much of an oil or flavor essence. The champagne flavor is great in extremely small doses so just barely a drop was enough. I added a few based on what I read of the oils/flavorings and it was way too over powering. I ended up saving that batch for piping practice on dummy cakes. Now I only add a small amount to a fraction of my buttercream and ruin a little bit instead of an entire batch.

Kristy838383 Posted 23 Aug 2011 , 10:48pm

I just received my order of 36 (I think) little flavors to sample. I'm planning to make a big batch of buttercream and separate it out to taste test with my husband and friends. I'll let everyone know how the sampling goes.

Kristy838383 Posted 23 Aug 2011 , 10:49pm

I just received my order of 36 (I think) little flavors to sample. I'm planning to make a big batch of buttercream and separate it out to taste test with my husband and friends. I'll let everyone know how the sampling goes.

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