Mix 1 cup creamer with 1 cup very hot water, but you don't use all of that in one batch; you use 11-12 Tbsp. It's always a 1-1 ratio. The flavoring is whatever you want it to be. You can use Creme Bouquet, Princess Bakery Cake and Cookie Emulsion, Buttery Sweet Dough Bakery Emulsion, Butavan, or your own mix of vanilla extract, butter flavoring, French Vanilla Blend, almond extract, or whatever you like. HTH
LadyMike 
Also this is not in her original recipe, but I found that adding about 2 tsp of salt to the shortening creamer mixture helps cut out some of the sweetness. If you find it too sweet you can try this. I use about 2 tab butter extract, 2 tab vanilla extract with just about 1 tsp of creme bouquet. You can experiment with almost any flavor you like.
Thanks, ya'll. I'll give it a try. pjcakes, I have the creme bouquet but doesn't adding 2tbs. of butter and vanilla xtract doesn't it make it sweeter? Even if you add the salt. I add popcorn salt to my bc if I use unsalted butter. It does cut the sweetness.
I just didn't like the full amount of creme bouquet it had too much of a citrus taste that I didn't like my icing to have. I have never used the wedding bouquet and I don't know what it is made from.
I use butter extract because it gives it a buttery taste since the recipe uses all shortening. The vanilla I add just to give it some extra flavor. I don't find the extracts to make it sweeter, but it is a personal preference I guess. Actually I think I add 3 of butter and 2 of vanilla extract. I've played around alot with the flavors and this combo seems to work the best for me.
I always add salt to all my icings (except whipped cream), even cream cheese.
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