I've made this butter cream twice now, however I am having lots of trouble with flavouring it. It always ends up tasting like PURE butter! I have no idea what I am doing wrong, but I know the frosting is not supposed to taste like a fluffy,whipped butterball! HELP! Hi. Without knowing what you're using for flavor, I'm flying a little blind here, but one thing I'd advise is not to skip the salt. I've found it makes a big difference in the balance of the frosting. This recipe is pretty tolerant of flavor additions; I've successfully added coconut milk powder (up to 1/2 cup) and flavoring (ours is pretty strong, but you could go up to 1 teaspoon), espresso powder (1 to 2 tablespoons) dissolved in a tablespoonful of Kahlua along with 3 to 4 ounces of melted chocolate, citrus zest (as much as you want, almost), vanilla, almond, and vanilla-butternut flavorings. The strength of the flavors you get may depend on the age of your ingredients, too. I hope this helps. ~Susan

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