Using Extracts In Icing

Decorating By m1m Updated 1 Mar 2007 , 10:30pm by blessBeckysbaking

m1m Cake Central Cake Decorator Profile
m1m Posted 1 Mar 2007 , 7:49pm
post #1 of 10

Hi,

I currently am using the Wilton class bettercream recipe which calls for vanilla and/or butter extract.

Has anyone ever tried using different flavored extracts to flavor a basic buttercream icing?

I have peppermint, pineapple, strawberry, lemon, orange, coconut and banana extracts in my pantry.

Would I replace the vanilla and/or butter for the flavored extract?

Thanksicon_smile.gif

9 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 1 Mar 2007 , 7:53pm
post #2 of 10

Personally, I would add the extra flavor with the vanilla. Vanilla adds a richness under the other extracts. You won't need the full measure of some of the other extracts. For example, peppermint is a much stronger flavor than vanilla or butter.

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cordy Posted 1 Mar 2007 , 7:56pm
post #3 of 10

I add additional extras frequently. I usually just include the vanilla too. I am very fond of using both vanilla and almond extracts.

brilandken Cake Central Cake Decorator Profile
brilandken Posted 1 Mar 2007 , 7:57pm
post #4 of 10

I use all different kinds of flavor in my butter cream. I agree with JoAnnB that it should be added on top of the vanilla. Lemon buttercream is the most popular request I get. If you want to really get crazy add 3/4 cup of creamy peanut butter. My kids love it and want to eat it by itself.

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m1m Posted 1 Mar 2007 , 8:01pm
post #5 of 10

Thanks everyone for the great information regarding extracts!

I will try the peanut butter at some point too; it sounds like it would taste the middle of a Reese's peanut butter cup!

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UGoCakes Posted 1 Mar 2007 , 8:04pm
post #6 of 10

brilandken, what flavor of cake do you put the lemon BC on, just white?

The PB one sounds yummy I'll have to try that one too! thanks

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Sugarbunz Posted 1 Mar 2007 , 8:38pm
post #7 of 10

I've done vanilla with peppermint extract and cookies and cream filling and it was a big hit. I would stay away from strawberry extract as a lot of it is artificial and that's exactly how it tastes (a lesson learned by yours truly). I think you can put pretty much whatever you want in it.

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newcakemaker Posted 1 Mar 2007 , 8:45pm
post #8 of 10

I use the Wilton icing recipe from their site (crisco and butter) and when I made a cake for Christmas last year I ran out of vanilla to put in it so I subbed in peppermint extract for the part of the vanilla that I was missing. I was also wondering what almond extract would taste like in it. The peppermint was a hit and my SIL still talks about how she likes that flavor better than the normal icing.

HTH!

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nutcase68 Posted 1 Mar 2007 , 10:19pm
post #9 of 10

I have replaced the water with lemon juice and got fine results. A very flavorful frosting.

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blessBeckysbaking Posted 1 Mar 2007 , 10:30pm
post #10 of 10

try a few drops of lorane flavor oils on top of your buter anvanellia work great

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