I'm out of lemon juice and I need a substitute. It doesn't have to be a citrus, but it got me thinking about other flavorings I could use? What do you all use? Are there some that should not be used that may break down the icing?
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I use vanilla alone but I love to use butter flavor, vanilla flavor and almond flavor together and clear.
Originally Posted by Mily:
I use vanilla alone but I love to use butter flavor, vanilla flavor and almond flavor together and clear.
I'm with you about vanilla, and they are a big hit. I think it helps that I double the vanilla.
I use the Lorann Butter Vanilla emulsion - it is a creamy white color and adds a fantastic flavor.
Kelly, I have the Lorann Butter Vanilla emulsion too, but noticed on the ingredients list it states as the last ingredient "partially hydrogenated soybean oil". I was worried the "oil" would interfere with the royal icing setting/hardening. Do you use it in your royal icing? Thank you, Elizabeth 
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I have been using it in my Royal Icing for years now and have had no problems at all. I use 2 tbsp. and the icing sets up beautifully! I have heard that minuscule amounts of oil aren't too much of a problem in RI that uses meringue powder as opposed to fresh egg whites or even powdered egg whites. Hope that helps you.
