? re: Butter "Flavor" vs. Butter "Extract"

[Lynn B]

I think I am one of the few people left in the western world who has not yet made the Italian Cream Cake. But my question is, how does Butter "Flavor" (in the bottle, i.e., Wilton's for cake decorating) compare w/ Butter "Extract" (which the recipe calls for, and I CANNOT find anywhere!!!) Are they the same thing w/ different names?! Or -what IS the difference?! Thanks!
Lynn

[Mamasue]

Lynn B,

I have never tried the Butter Flavor from Wilton and the first time I ever tried Butter Extract was when I made this cake. I would think that butter flavor from Wilton would be just fine. In fact, I don't think that omitting butter flavoring/extract would make a whole lot of difference in the taste of the cake. Give it a try because this cake is awesome! http://www.cookinglight.com/bbs/smile.gif

[MrsReber]

Pat, I can relate with your venting. Last month, I went to the doctor (6 months pregnant, mind you!) and he told me that it wouldn't be a bad idea for me to "try to lose a few pounds!!" Is he crazy? The funny thing is that I am really not that big for a pregnant woman.

I have absolutely no advice on the butter extract question- other than to say that I also have never made an Italian Cream Cake, but I do look at it frequently in the CL cookbook. Someday.

[Pat]

I like to use butter extract or flavoring, whatever I have in the cupboard in the water when I steam vegetables. They taste as if they had butter on them, but I do not have to eat the calories that would come from actually adding butter. Anyone on a diet? My OB/GYN told me I had gained 5 lbs. in the last year and that I should, in his words, "push back." This from a skinny man who probably does not weigh 150. I bet he could not gain weight if he tried. Venting a liitle, aren't I?