I'm getting ready to do some experimenting with adding new flavors to my buttercream icing instead of just vanilla and almond.

I just bought some different Lorann Oils and was wondering how much needs to be added per 1lb powdered sugar batch of icing, about 1/4 of what I would use for extract??

How much flavored coffee creamer (powder) should I add per batch?

How about adding instant pudding mixes, has anyone every tried this??

Would love to know everyone's favorite flavors & cake combinations and how much they add. Thanks!!

I use the Lorann oils every now and then. It really doesn't take much at all of those oils since they're so concentrated. Just a few drops per one batch.

I have not tried pudding mix yet. I don't care for instant pudding so it's pretty doubtful if I ever will.

I have used liquid and powdered creamer. IMO, it takes more liquid than powder to get the flavor you desire. I've only tried the vanilla caramel but found it just disgusting. Maybe I added too much. I used 2 T per one batch of icing. It was horrible in the cake mix! Maybe a vanilla creamer would work better for me but others here swear by the creamers.


Amy

I've used coffee syrups before...like Torani or Davinci...they worked out fine and the bc tasted pretty good! Although I havent experimented with too many different flavors....yet

I have those syrups. I only have sugar-free though. I wonder how that would affect the flavor. Does it make the flavor really powerful? What about a tint to the icing?


Amy

All we have is sugar-free...the flavor is not powerful, it actually takes a bit more than you'd think....as far as tinting, I put some strawberry in for a strawberry cake and it did make it pink, which was fine with me...and it tasted really good...a nice, light flavor....I'm still experimenting with them though...

I just used pudding mix today actually. My brother wanted banana frosting for his bday cake and I was afraid to use real bananas b/c I didn't want them turning brown and gross. It tasted pretty good. For 2 lbs powdered sugar and 1 C each butter and crisco, vanilla and milk - I added 2 boxes of instant pudding (banana cream). 1 seemed too weak in flavor... but 2 was good!

Oh that sounds good! Thanks for the tip!!!

If you were going to put it in a cake mix, would you replace the liquid normally used (milk or water) with the DaVinci syrup, or just part of it? My son wants a root beer flavored cake for his birthday party on Saturday. I have tons of these flavors that I got for 25 cents a bottle recently & might as well use them, try them out, since I don't drink coffee!

Back to the Lorann oils for just a second...you won't need much at all. I've used 1/8 t of the lemon and the orange in a batch of icing that calls for 2 lbs. of powdered sugar and that was plenty. So you really need only a very little....try with maybe 1/16 t. You can always add more but it is hard to dilute once you have too much.

bdkcakes...I put in about 1/4 cup of the flavoring to start out with...since its not highly concentrated, it takes a little more. So I usually wait to add any other liquid.
I have root beer flavoring as well but haven't tried it yet

A root beer flavored cake huh? How interesting I add creamer to by buttercream. I usually add about 2-3 tbl of it and the rest milk for a 2lb recipe.

Maybe we could invent a 'rootbeer float' cake.....rootbeer and vanilla???

There is actually a recipe for a rootbeer cake on this website. I have been wanting to try it out but I am trying to lose the rest of my baby weight. It sounds pretty good though!?

got a question for ya'll:
I've never added anything but vanilla and almond extracts (clear extracts) to icing.
Does using the oils and flavorings your talking about change the color of the icing? Just curious; thought I'd learn something new!

...not if their clear...like the white chocolate is clear, the butter rum is light brown and it tints it, strawberry makes it pink...malibu rum is clear and has a coconutty flavor....I'm still experimenting with them, there's so many to try!

I kinda figured the clear ones wouldn't but coffee creamers, instant puddings, coffee syrups,........???