eileen, if it is a syrup, i think it would be fine to add it your icing as long as it doesn't require being kept cold... I would try it 1st by adding a little at a time, maybe start using teaspoons.... when I use lorann I add very little and it goes far because of its concentration, I would think the same thing applies to the syrup.
kivia- creme bouquet is very citrusy flavored and is good for the most part, I actually prefer it in my cake batter over my icing. Wedding bouquet a citrus flavor as well but combines almond... Ms. Sandra in LA formulated the recipe so it is a secret from what I know
.... this is my preferred flavoring and it is awesome in cake batter or icing. This is what I use 95% of the time for my icing. I suggest you order a small bottle of each if you are interested in them and see which suits you better. Global SugarArt is going to be selling 8oz bottle of the WB, you can buy 2oz of the CB at a good cake supply store of off the net. HTH
I don't know where mine goes or what it does, but it definitely leaves me from time to time (more frequently now that 40 is lurking closer and closer!). 
