i always thought the lorann oils were to flavor candy but i'm noticing people are using them in other areas also. can someone please clarify when and where these oils can be used?
some members here have suggested using lorann oils to make fondant more flavorful which i am going to try the next time i make a fondant covered cake.
i'm guessing you probably can't use the oils in royal icing because it will cause it to break down but could i use it to flavor buttercream? if so, would it be in place of the extract or in additon to?
any help or advice is always appreciated. thanks 
I would also like to know -I use mine to flavour BC and MMF but I'm new at it,. and since my tiny bottles are, well, tiny lol, but concentrated, I'm confused as to how much I use-because for instance, the one BC recipe I use calls for 1 tsp each of butter flavour, and some other flavour, plus clear vanilla extract, well, one tsp is a whole bottle, so I'm wondering if they would be talking about regular flavouring or if Lorann oils are more concentrated so you'd only use a few drops and dilute to get to your 1 tsp mark. I probably blew it today with adding a whole rest of my bottle of butter flavoured oil - anyway. bumping the question and adding another one lol
According to Lorann's website, the recipe called for Butter Frosting - which is almost the same as Buttercream - measured 1/4 teaspoon of Lorann oil (any flavor of your choice). You could add more as desired. Here's the recipe from Lorann Oil:
Flavored Butter Frosting
Ingredients:
1 ½ cups butter or margarine, softened
4 cups sifted powdered sugar
2 tablespoons cream or milk
¼ teaspoon of LorAnn flavoring (or as desired)
-- LorAnn paste or liquid coloring (as desired)
Directions:
Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating mixture until light and fluffy. Add milk, LorAnn flavoring, and coloring (as desired), beating until spreading consistency. (Yield: 3 cups)
http://www.lorannoils.com/gourmet_recipes/butter_frosting.htm
So, as far as for others (fondant, icing, cookie, candies, etc) you can add drop one at a time until you taste what you like.
I use oils for EVERYTHING, except royal icing. Of course, I never MAKE it because I HATE it! I'm one who uses it to flavor fondant and the kids at my church call it "Miss B's bubblegum icing" (Tropical Punch). I have also used the lemon and orange to give my buttercream a "citrus" flavor. I don't have exact measurements because, well, I inherited that from my Memaw Polly. You know the type "a walnut size piece of butter" and a "teacup" of sugar. I just add it to taste! I didn't taste the almond oil I put in a batch of fondant for a baby cake and when a girl ate the baby pacifier her lips went numb! LOLL Learned my lesson on that one!
Beth from KY
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