AYesterday I made Cream Cheese buttercream frosting for cupcakes, but instead of using cream cheese, I used Cream Cheese Emulsion by Lorann for the first time because I wanted my frosting to stay dairy free. This is the only flavoring I used and I stayed with one teaspoon, but could not get the cream cheese flavor. So, long story short...I ended up using about 4 teaspoons. I started to buy the oil flavoring but thought I'd try this instead. I can't say that I'm totally happy with the taste because it still doesn't have that punch of flavor to it. Any suggestions and should I use the oil instead?

AIf anyone can help with this, it would be gladly appreciated!

I haven't used the emulsion before (thought oddly enough, I ordered some a couple days ago), but I have used the cheesecake flavoring oil many many times and I find it has the flavor I want.  Still not exactly the same as cream cheese frosting, but a wonderful taste that people love and can't seem to figure out.  Maybe try the oil next time?

AThank you so much jennicake! I'm going to pick some up and try it!

AHow many drops of the oil do you use in your batch of icing to get the flavor you need?

I usually start with 2 drops and add after that to taste. Everyone has a different taste. I have gone overboard with oils in the beginning of my experience with them and let me just say I learned my lesson well lol

ATotally agree with izzy. I overdid it with the cheesecake flavouring one time and the resulting frosting just tasted unpleasant.

Great advice! Thank you both so much!

i've used both and while it gives a good taste,  it just isn't an even swap for a real brick of Philly in there.  ( and i swear i can tell the difference between store brand and Philly!  That is one non-negotiable for me).   

AAgreed, Jenni. I think I've become pretty particular about baked goods. Nobody will make anything for me because they are afraid I won't like it. (I would just appreciate the gesture, myself.)