I bought a few small bottles of the lorann oils. I have never used them. Has anyone used them, if so how much to use.And do you use them in your cakes , icings or both.How to you like them compared to regular extracts. Please post your comments and as always thank you CC.

Lorann oils require a lot less than extracts to flavor things. Just add a drop at a time until you have the flavor you want. Be especially careful with the cinnamon and clove. They're VERY VERY VERY strong because they are actual cinnamon & clove oil, not just artificial flavoring like most of the others. I once accidentally made fondant that had so much cinnamon oil in it -and that's not that much- that it tasted almost like Big Red gum. Can you say yuck?

I prefer extracts in icing because I can control the amount in there easier, but the benefit of the oils are that you can use less (although per drop they do cost probably nearly the same as a tsp of extract - dunno haven't actually done the math) and you can use it in chocolate and candy melts since they're oil based. Plus there are so many more flavor options.

Here's a link to LorAnn Oils recipe sections:

http://www.lorannoils.com/gor_recipes.htm

HTH

I used the raspberry LoRann oil to flavor some icing I put on a peanut butter cake. I made the icing and kept adding, kept tasting, etc. I finally only used it for the crunb coat - I am glad. I felt like the icing got stronger as it sat. (does that make sense??) Anyway, the peanut butter and raspberry was delicious together! The crumb coat was just enough - it would have been too much totally iced. Maybe, let it sit alittle before adding that extra drop (really use that eye dropper)

I have used them in my cake mixes. I think it works out okay, but like earlier said, use a little bit at a time and taste to see what you like. Also beware of the mint flavors like creme de menthe...great for cream cheese mints, but I use it very sparingly...it can be strong too.