I have these two flavors sitting around amongst my many others and is the two I have yet to use. Anyone have a nice recipe using either two? I was gonna do the butter cake I found on
ecigexpress but have been told butter is not something to use so I reach out to you for suggestions.
thanks in advance
Randy
The same chemicals in their Butter flavoring (Acetoin / Acetyl Proprionyl) are in their Vanilla Custard v1 & Cake Batter, just to note. That said, they do have a Vanilla Custard v2 which is free of Diacetyl, Acetoin and Acetyl Proprionyl coming from Tom, the Owner of Capellas.
When I used them both, I happened to like a mix of 10% VC & 3-5% CB in a 60/40 PG/VG blend. I now seem to have a dislike for the flavor after it's steeped for 4-6 weeks due to changes in my taste buds. I've not tried their Vanilla Custard v2, though wllmc has and he says it's really good, so you could definitely sub it out in place of v1.