Has anyone tried using creme bouquet in their frostings? I just bought some today to use in a recipe I found. Pretty basic 1/2 butter, 1/2 Crisco buttercream using 1 pound powdered sugar. In addition to 2 tablespoons water it calls for 1 tablespoon of clear vanilla and 1 tablespoon of creme bouquet. Is it just me, or is that too much flavoring? How much creme bouquet should I use? I am unfamiliar with the product, but have read on CC that using too much would make it bitter. Thanks!

*bump!*

I personally think that's too much. I find the creme bouquet to be stronger than vanilla. I used 1/2 teaspoon and found it to be perfect for me. But I'm sure it's something you need to play around with.

Thanks
Joanne

I would use a teaspoon of creme bouquet with no other flavoring.

I find that I have to be very careful with creme bouquet amounts because it can taste very lemony.