Frosting is where flavor gets noticed first. It sits on top, it is eaten without baking, and a few drops change it completely. Here is how to flavor American buttercream, Swiss meringue buttercream, cream cheese frosting, whipped cream, and ganache, and when to reach for an extract or a flavor oil.
- Both formats work in frosting. Culinary Aromatics® extracts and Pure Infusions™ flavor oils both blend into butter and cream bases.
- Add flavor at the end. Mix it in once the frosting is smooth, then beat briefly to distribute.
- Start at 3 to 5 drops per cup of frosting. Taste on the cake it will go with, not off the spoon.
Extract or flavor oil?
Frosting is mostly fat and sugar, which suits both formats. A Pure Infusions flavor oil uses an organic coconut derived MCT carrier, is alcohol free, and melts straight into butter, which makes it ideal for very rich, high fat frostings and for anything that also touches chocolate. A Culinary Aromatics extract is alcohol based with no added sugar, no added water, and no propylene glycol, and it is the natural choice for lighter bases like whipped cream.
| Frosting | Good fit | Flavor ideas |
|---|---|---|
| American buttercream | Extract or flavor oil | Almond, Valencia orange, peppermint |
| Swiss meringue buttercream | Extract or flavor oil | Bulgarian rose, lavender, cardamom |
| Cream cheese frosting | Extract | Orange, cardamom, ginger |
| Whipped cream | Extract | Vanilla, rose, orange blossom |
| Ganache | Flavor oil, or chocolate extract in the warm cream | Peppermint, orange, chocolate |
American buttercream takes bold flavor
Butter and powdered sugar make a sweet, sturdy base that carries strong flavors well. Almond buttercream on a vanilla cake, orange buttercream on chocolate cupcakes, and peppermint buttercream for the holidays are all classics. Add the flavor after the sugar and cream are in and the frosting is smooth, then beat for 30 seconds.
Swiss meringue buttercream suits delicate flavors
Silky and less sweet, Swiss meringue lets subtle flavors come through. This is where Bulgarian rose and Bulgarian lavender shine: a rose buttercream on a pistachio cake, lavender on lemon cupcakes. Use fewer drops than you would in American buttercream, because nothing masks the flavor.
Cream cheese frosting and whipped cream
Cream cheese frosting has its own tang, so pick a flavor that works with it: orange on carrot cake, cardamom on spice cake, ginger on pumpkin bars. Add the extract with the vanilla at the end.
For whipped cream, add the extract once soft peaks form, then whip to the texture you want. A few drops of rose or orange blossom over berries turns a simple dessert into something special.
Ganache: where the format matters most
Ganache is chocolate, and melted chocolate is sensitive to how flavor goes in. Stir a flavor oil into the finished, still warm ganache for peppermint truffles or an orange ganache tart. If you are using chocolate extract, add it to the warm cream before pouring it over the chopped chocolate, so it becomes part of the emulsion. Vanilla and chocolate extracts can seize melted chocolate if added directly, so when you are flavoring melted chocolate on its own, use a flavor oil. More in our chocolate and candy guide.
Pairings that work on cake
The frosting should either echo the cake or contrast with it on purpose. A few combinations bakers come back to:
- Chocolate cake, orange buttercream. The classic chocolate orange, bright against rich.
- Lemon cake, lavender Swiss meringue. Floral and citrus in balance.
- Pistachio cake, rose buttercream. A favorite for weddings and celebrations.
- Spice cake, cardamom cream cheese frosting. Warm, aromatic, and not too sweet.
- Vanilla cupcakes, almond buttercream. The bakery case flavor everyone recognizes.
How much to use
| Where the flavor goes | Starting amount |
|---|---|
| Buttercream, cream cheese frosting, whipped cream, fillings | 3 to 5 drops per cup |
| Cake or cupcake batter underneath | 5 to 7 drops per cup of batter |
| Vanilla or chocolate extract | The amount your recipe calls for, one for one |
The rates above are a starting point. Taste and adjust; every base is different. Start below the baseline with rose, lavender, orange blossom, and peppermint. Our guide to how much extract to use converts drops to teaspoons for big batches.
Finish with a mist of aroma
The Culinary Aromatics Kit includes a dropper and a spray nozzle. Flavor the frosting with the dropper, then mist the finished cake just before serving. A light spray of rose over a rose and raspberry cake, or orange over a chocolate torte, puts the aroma right where guests meet it first. See aromatic finishing for more ideas.
Keep exploring
- Mixing extracts into cocktails and mocktails
- Choosing a flavor format for chocolate and candy
- Flavoring ice cream and frozen desserts
Flavor your next cake
Angel Bake extracts and flavor oils carry no added sugar and are Kosher Pareve, Non-GMO, Gluten-Free, and vegan, with more than 300 cups per 2 oz bottle. Shop Culinary Aromatics extracts and Pure Infusions flavor oils. For bakeries and cake studios, gallon sizes are available through our wholesale inquiry page.