I have made 3 attempts at making a butter/shortening buttercream with different moscato wines.  I have reduced the wine down from 1 cup to 1/4 cup and then increased it to 2 cups to 1/2 cup when I thought it needed more flavor.  There just seems to be a hint, and nothing more.

I am just not getting the kick I wanted.  Any suggestions?  I thought of going to a sweet champagne if any one can offer a suggestion.

Or has anyone tried the Loranne flavored champagne oil?  It receive a bad (buttercream) review on Amazon, so I am a little worried about it.

Any help would be appreciated.

AI love the Lorann Champagne oil. I use it quite a bit. Having said that everyones tastes are different. I use it mostly in SMBC and a double batch will take a whole tiny bottle but I would suggest you start with 5-6 drops you can always add more as your taste dictates. HTH:-)