Lorann oils, not impressed!

im not impressed either... i prefer to use natural flavorings, fruits and nut pastes. I wouldnt buy them again.

it would depend on your recipes. Real buttercream and raspberry.. umm..not a good match in my experience. Your better off just making a raspberry filling, torting the cakes and covering in buttercream.

I haven't tried the raspberry yet, although I do have it. The flavors I have tried, I have liked. I've used it more in candy so far, but will definitely try in in frostings. Sorry it didn't work out for you. Now I'll have to try the raspberry to see.

I love lorann oils, but I am mainly candy.

I agree with tesso, try raspberry filly or jam next time.

I do love the raspberry flavoring for my pixie sticks tho lol

Welcome to CC. Ok maybe you're not impressed with them; you're a newbie on this site but that doesn't mean you are newbie to making cakes. If you are, here's something that you may or may not know about the oils.

Some of the flavors are stronger than others so a little goes a long way. I've bought/used raspberry, strawberry, almond, pineapple, coconut, banana cream, orange cream, bavarian cream, vanilla butternut, eggnog, cotton candy and amaretto.

I use the overflow (sugarshacks) method when making my bc (2- 2lb. bags of ps) and I start with 1/8 - 1/4 tsp. of flavor per lb. of ps (1/2 - 1 tsp. total and this depends on the flavor). I like a hint of flavor rather than a strong flavor; if I want more flavor I add 1/8 - 1/4 tsp while the mixer is on, wait a minute then taste til I get the flavor I'm satisfied with. Too much flavor can definitely make a nasty icing, (almost like cough syrup; remember these oils are meant to flavor candy).

I agree with Tesso; certain flavors in a butter based icing might not work well. In this case, I do a layer of buttercream and put a layer of raspberry or strawberry fruit filling on top.

I don't like the orange cream. Eggnog, bavarian cream, vanilla butternut and cotton candy are the flavors I'm not really feeling. I haven't used them because I don't appreciate how they smell; so I don't want to waste ingredients for something that won't be liked. I'm not giving up on these flavors; one day I'm going to have to try them and not rely on the smell from the bottle. Banana cream and Amaretto makes me want to drool, and that's just from smelling them.

I want to try the pistachio and cheesecake and others I can't remember right now. Any other flavors that you give thumbs up too.

Definitely try some other flavors...use sparingly and add more if you think it needs it.
I don't typically use in buttercream as I rather add fresh fruit to make a fruit buttercream. But, I use them all the time in baking. It's kind of trial and error on which ones work with what and how much. Keep trying!!

I've used the cheesecake oil in fondant which is good. I love the peppermint oil in chocolate -- I make all my mint chocolate using that. I like the orange in chocolate fillings too. So far I've been very happy with them, but like the others said, not all oils are created equal. Keep experimenting!!

I use the butter rum flavor a lot.

I've never tried their orange because regular orange oil is so much cheaper and I get the added bonus of feeling like I put something natural in the icing

Lorann's emulsions are really good though. I use Buttery Sweet Dough in all my sugar cookies.

I always detect an aftertaste with these particular oils, so I don't use them.

I use LorAnn oils and I like them. As stated abouve you need to be careful how much you add. I add raspberry and strawberry to my homemade fillings if I want enhance the fruit flavor.

I also like the peppermint, lemon, lime & the orange also.

I highly recommend the apple lorann oil. Tastes like a granny smith apple.

I LOVE them! Just use a little bit though - I use 1-1/2 tsps for 12 cups of buttercream. I use the strawberry, raspberry, banana cream, key lime, etc. I only use them in my buttercreams though and get compliments all the time, I tried it in a cake mix and it didn't taste very good - not sure why, maybe you can't bake with them or maybe I used too much. Oh, and I use the bavarian creme one all the time in my glaze icing on cookies - to die for! Yum!

I used the eggnog for last Christmas and the cake was delicious.

I really like the Lorann almond oil - I use about an eyedropper full (or so)in a half batch of MFF and LOVE how it tastes. Since I use almond extract in my buttercream, they really complement each other. And the almond or peppermint oils in fondant on sugar cookies is great too.