I found some Davinci Gourmet flavorings that you would normally use to flavor your coffee/tea/Italian sodas. I bought the "Classic Hazelnut syrup" and the "Classic Almond syrup."
I was just thinking that maybe they could also be used in my BC. Has anyone done this before? Any ideas or thoughts. I would hate to waste a batch of BC if it dosen't work.
I haven't tried it before, but I bet it would work fine and taste really, really good. Maybe you could try just a tiny bit, maybe a 1/4 t or so in part of your BC so it doesn't ruin the whole batch if it didn't work.
Sometimes if I don't have my wilton vanilla handy, I use sugarfree kahlua or sugarfree chocolate syrup. It works well.
I've seen somebody on here that uses those, but can't remember who. I haven't tried them because I figure the icing is sweet enough as it is, but I've used flavored non-dairy creamer plenty of times.
oooooooh, I bet that hazelnut would taste divine in a chocolate buttercream, and the almond would be fab with anything white chocolate!
I too was wondering about the sugar int he syrup as to if it would make it too sweet.
I guess I will just have to give it a try for myself.
I have used them before......if it is too sweet- I just add a tiny pinch of popcorn salt.....makes a world of differrence!
I haven't had any complaints about the icicng being too sweet. I might try the salt trick. I have had the syrup with sugar in them. I thought they were alittle too sweet. The ones I use are made with Splenda. I would have thought some of the flavored creamers migth be too sweet too.?
I have used my regular buttercream icing and flavored it with maple syrup. You would think it would make it way too sweet but it didn't at all. It was fabulous!! The person that I made the cake for doesn't like sweet icing and she said it was just perfect. I guess the possibilites are unlimited.
Maple syrup? Interesting! What kind of cake did you put that on?