I've read that pretty much anything can change the consistency and effct RI (like grease left on utensils, etc).
What about flavorings? How much can you safely add and not cause it to fall down, go boom? 
I would love to use some of LoRann's fancy flavors, have you all had good experiences with those in RI?
I use Antonia74 RI for all my cookies and I just started adding vanilla and butter flavoring......YUM, makes it taste like buttercream!
How much do you add? I'm not a fan of the taste or RI, so maybe flavoring it will help.
I just started adding 1/2 tsp of each flavoring and I noticed a big difference in the taste. I never liked the tasted of the icing by itself before (only on the cookies), but with the flavoring, I think it tastes pretty good even by itself. Give it a try. You might have to tweak the amounts for you liking, but so far, that has been working for me. 
I just started adding 1/2 tsp of each flavoring and I noticed a big difference in the taste. I never liked the tasted of the icing by itself before (only on the cookies), but with the flavoring, I think it tastes pretty good even by itself. Give it a try. You might have to tweak the amounts for you liking, but so far, that has been working for me.
Thanks, I'll try that next time I make it.
Has anyone experimented with LoRann flavorings?
I was just about to post the same question I'm going to make a 1/2 batch today and add LorAnn to it. I will let you know how it comes out......unless someone can help us out sooner
Can you buy Butter Extract from your local grocery store, like Meijer or Kroger?
Thanks!
Just a quick note - Antonia74's Ri is a bit different when we make it in general than when she does. The brand of MP she uses has vanilla flavoring already in it. On my end, I add 1 tsp. pure van. extract (Cost-Co's Kirkland brand Madagascar Pure Van. Ext. - with credit going to SweetDreamsAT for telling me about that!). As the pure van. ext. can tinge the icing a tad, if I need my RI to be white, I use 3/4 tsp. pure van. ext. and then add Americolor Bright White to balance it out. I have also played around with pure almond extract successfully, but need to keep all my RI nut free due to possible allergy concerns someone may have. Next on my list is to try pure lemon extract as that sounds lovely for Spring. All of these flavors you are talking about sound delicious!
I'm soooooooo happy LorAnn works fine in Antonia74's RI!!!!!!!!! After I put it in, I realized that it's not actually oil, LorAnn's Oil is the name of the company. Just to make sure I called LorAnn's and she comfirmed exactly what I thought. I added cotton candy flavoring and it is yummy!!!!
Quote by @%username% on %date%
%body%