Wilton Butter Flavoring

Decorating By BomCakes Updated 7 May 2014 , 5:27pm by acakedecorator

BomCakes Posted 6 May 2014 , 2:23am
post #1 of 17

Has anyone ever had complaints about the smell of their frosting using Wilton's butter flavoring? Recently, I switched to using a simple all purpose frosting that only uses 4 ingredients, butter, shortening, icing sugar and the butter flavor. I got a phone call last night from a family member who I made a couple party cakes for and she went on and on about the foul smell of the frosting. "Nobody would eat it" "People were taking off their shoes and smelling them" to try to figure out the bad smell, etc (a little overboard) I immediately retreived the remaining frosting, and tasted it, it was delicious! smelled buttery, maybe a little strong.

Out comes the mental checklist. All fresh ingredients, nothing sits around. Super clean and sterilized everything, from beginning to end. It has to be the butter flavor. I've used it for years, and I love it but it's not worth grossing out a whole group of people. If just one person says "Yuck" ...could spell disaster!

Anyone else ever had a bad experience with it?

16 replies
MBalaska Posted 6 May 2014 , 2:34am
post #2 of 17

bomcakes, I can't remember ever putting butter flavoring in icing made of real butter.

AAtKT Posted 6 May 2014 , 3:00am
post #3 of 17

I have never even used butter flavoring for anything...

 

I figure if I want butter flavor, I use butter...

 

I have always imagined that butter "flavor" wouldn't actually taste like butter...

 

I could be wrong though... it could be fantastic and I am just missing out... 

AZCouture Posted 6 May 2014 , 5:55am
post #4 of 17

ASeriously, throw that away and never use it again. That's gross. You don't need it. Trust me, your taste buds and your customers' taste buds will thank you!

Zakared Posted 6 May 2014 , 6:17am
post #5 of 17

Sometimes people need to use the butter flavoring when they can't use real butter. Not that real butter isn't fabulous, but sometimes restrictions apply requiring alternative products. 

 

I have used Wilton's butter flavoring and have found that it is extremely strong.  When I put it in my buttercream, I always use 1/2 the amount called for….example: 1 tsp butter flavor, I use 1/2 tsp.  And it comes out just fine.  And I don't mind the flavoring….but I also grew up with more processed ingredients than others may have.  And some people just are very sensitive to artificial flavorings.

 

Don't give up yet.  But also, it may be a bad batch. So throw out and get new bottle if you prefer to continue using it.

johnbailey64 Posted 6 May 2014 , 3:56pm
post #6 of 17

I use it all the time. No odor. I usually add a splash of almond extract as well, and sometimes cream bouquet. Yummy.. smells yummy too!

Gingerlocks Posted 6 May 2014 , 4:22pm
post #7 of 17

I have it..never used it on a paying customer. But I do use another brand of butter flavor when I need to add the buttery taste and I've never had any complaints or problems..in my home office at the moment but when I get to my studio I will check the brand and pm you it if you'd like?

denetteb Posted 6 May 2014 , 6:29pm
post #8 of 17

I use the Wilton butter flavor when making my icing with half shortening and half butter.  I also use some vanilla and almond or cream bouquet along with the butter flavor. So I wouldn't say you should just get rid of your recipe based on one complaint.  If you like it and everyone else does, maybe it was just not to her preference.  Or you could try a blend of flavors next time.  Can  you check in with another family member at the party and see if the person was correct in that many people had a problem with it or if it was just the one person.  Cut back a little next time also if you thought it smelled strong too.  I am just a hobbyist and don't sell cakes.

acakedecorator Posted 6 May 2014 , 6:53pm
post #9 of 17

Quote:

Originally Posted by denetteb 
 

I use the Wilton butter flavor when making my icing with half shortening and half butter.  I also use some vanilla and almond or cream bouquet along with the butter flavor. So I wouldn't say you should just get rid of your recipe based on one complaint.  If you like it and everyone else does, maybe it was just not to her preference.  Or you could try a blend of flavors next time.  Can  you check in with another family member at the party and see if the person was correct in that many people had a problem with it or if it was just the one person.  Cut back a little next time also if you thought it smelled strong too.  I am just a hobbyist and don't sell cakes.

 

I do the same as this ^^ 

I think you just put in a bit too much. I have noticed a strong smell of butter when I accidentally put too much, but I would never call it foul smelling. I agree with several other people and say just reduce it next time.

BomCakes Posted 6 May 2014 , 10:40pm
post #10 of 17

Quote:

Originally Posted by Gingerlocks 
 

I have it..never used it on a paying customer. But I do use another brand of butter flavor when I need to add the buttery taste and I've never had any complaints or problems..in my home office at the moment but when I get to my studio I will check the brand and pm you it if you'd like?


Gingerlocks, Yes! thanks so much!

BomCakes Posted 6 May 2014 , 11:03pm
post #11 of 17

Quote:

Originally Posted by denetteb 
 

I use the Wilton butter flavor when making my icing with half shortening and half butter.  I also use some vanilla and almond or cream bouquet along with the butter flavor. So I wouldn't say you should just get rid of your recipe based on one complaint.  If you like it and everyone else does, maybe it was just not to her preference.  Or you could try a blend of flavors next time.  Can  you check in with another family member at the party and see if the person was correct in that many people had a problem with it or if it was just the one person.  Cut back a little next time also if you thought it smelled strong too.  I am just a hobbyist and don't sell cakes.


 I like the additional layer of butter flavor but could have added in a little bit too much? Funny you should mention Preference. I had a long conversation with her about it more than likely being her preference that makes it taste/smell "off" and she agreed that it could be that she's used to and loves Wal Mart's cakes. I did not notice any smell before hand, so it never entered my mind that what I interpret as buttery could come off as gross.  

But I take any negatives very seriously. In a thousand yea's there might be a nay. Cannot rest until it's resolved.  I'm glad I have folks here to consult!
Thank you!!

BomCakes Posted 6 May 2014 , 11:04pm
post #12 of 17

Quote:

Originally Posted by AZCouture 

Seriously, throw that away and never use it again. That's gross. You don't need it. Trust me, your taste buds and your customers' taste buds will thank you!


Thank you AZ

BomCakes Posted 6 May 2014 , 11:10pm
post #13 of 17

Quote:

Originally Posted by acakedecorator 
 

 

I do the same as this ^^ 

I think you just put in a bit too much. I have noticed a strong smell of butter when I accidentally put too much, but I would never call it foul smelling. I agree with several other people and say just reduce it next time.


Me too. I like it a lot. However, customer preference is the important thing so I may be changing things up slightly just to completely avoid this type of incident again.

stefkovic Posted 7 May 2014 , 12:40am
post #14 of 17

I use it in my royal icing along with my vanilla. But yes, I don't like the smell of it either. So I add just a touch to add a little extra flavor to the royal. I will try a different brand than Wilton next time. It reminds me of and smells like cheap buttered microwave popcorn.

denetteb Posted 7 May 2014 , 3:14am
post #15 of 17

It is admirable that you want to please those that are eating your cakes.  But I think it is impossible to please absolutely everyone.  That is why there are so  many different recipes for icing and vanilla cakes and chocolate cakes, etc, etc.  Preferences can depend on where you grew up, what you grew up eating, if you like sweet or not so sweet, creamy vs whipped, hot and humid vs cool and dry weather, cake served indoors or outside.  Tweak or change your recipe if you like, but one person not liking it doesn't necessarily mean you should cross it off your list.

candiandi Posted 7 May 2014 , 4:16am
post #16 of 17

ALol this made me laugh. I was hauling cake supplies in my car and the butter flavoring spilled. The smell in my car was awful! It does smell like dirty feet lol I use very little and I use it when I'm making my buttercream with half butter, half shortening (I sometimes like the lighter consistency the shortening adds) a little goes a long way with that stuff but it does have a nice butter flavor.

acakedecorator Posted 7 May 2014 , 5:27pm
post #17 of 17

Quote:

Originally Posted by denetteb 
 

It is admirable that you want to please those that are eating your cakes.  But I think it is impossible to please absolutely everyone.  That is why there are so  many different recipes for icing and vanilla cakes and chocolate cakes, etc, etc.  Preferences can depend on where you grew up, what you grew up eating, if you like sweet or not so sweet, creamy vs whipped, hot and humid vs cool and dry weather, cake served indoors or outside.  Tweak or change your recipe if you like, but one person not liking it doesn't necessarily mean you should cross it off your list.

 

Very well said. I couldn't agree more.

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