I'm getting ready to try this frosting for my mother's birthday cake. I have 2 questions. First, can I use an emulsion instead of oil or extract to flavor it? After reading that food coloring in the liquid form will break it, I got very concerned about any other add ins. (I got obsessive and bought 8 emulsions!) That is actually for the future. For this cake, she asked for it to be orange flavor. So my 2nd question is: For that, what is the best way to achieve it? I have real oranges and zest, of course. I also have: Fiori di Scililia, orange Boyajian oil, Lorann orange oil, and KAF orange juice powder. (and possibly the Sweet Buttery Dough Emulsion since I love the slight citrus in that!) I'm really excited to try this. I'm looking forward to the Apple Spice Whoopie pies that use this buttercream in the future. Hi, Gambles. My first move for orange flavor is always fresh zest. You'd be amazed at how true the flavor will be from the zest of 1 orange, and it won't compromise the handling quality of the frosting at all. A tablespoon of orange juice powder wouldn't hurt. With any flavoring, it's always a good idea to take a bit of the frosting (maybe a quarter cup) and mix in a teensy bit of whatever add in you're considering to see how you like it. Susan And, thanks, of course, or all the help and info. Suzanne

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