How can I flavor my buttercream easily? I want to do a lemon buttercream should I add lemon extract or lemon juice? If I wanted to do a carmel flavored buttercream what would I add? Any suggestions?

Kim

when I do lemon buttercream, I use the extract. Experience is shown to put in LESS than you think it needs when first made as the flavor will intensify over time (just like colors darken).

Haven't tried caramel flavored yet.

I agree with Doug I made some lemon buttercream and instead of using vanilla I used lemon extract

I tried adding lemon extract to my buttercream & WAY over did it! My very humble advice is to do a test first & let it "intensify" to see how much you actually need.

Well, that's my 2 cents worth.
(Please post how much extract to approx. cups of buttercream works for you. I might get brave and try it again )

I use a tiny bit of lemon oil and I zest a fresh lemon with a rasp...it's SO yummy and lemony!!! Plus, the natural lemon taste is nicer than some extracts you can buy.

I just tried this recipe and everyone loved the icing.

[/url]http://www.epicurious.com/recipes/recipe_views/views/101874

For the caramel buttercream...I just buy the soft caramel in a tub, usually found at the grocery store near the apples..and just mix some of that in my BC..no real measurement, just add to taste. OR if you happend to have some caramels on hand, just melt some of those and add to your BC.