I want to substitute Hazelnut Syrup for Extract in a Frosting... how?

I'm looking to make a nice Hazelnut Buttercreme frosting for some winter cookies. Unfortunately, I wasn't able to get any Hazelnut extract from the nearby stores... but, I was able to get ahold of a 1L bottle of Hazelnut Syrup from the local Starbucks. Now making the frosting is one thing, but how much syrup should I use in place of the extract? I'm looking for a frosting that's more of a rich flavor than sweet.

I want to substitute Hazelnut Syrup for Extract in a Frosting... how?
I think in that case, you'd be better off adding in a little bit at a time, blending it, tasting it, and seeing if it needs more. It'll probably change the consistency of the frosting, too, so you might need to add a bit of extra milk or water to thin it out. I doubt you would need more than a tablespoon, but start small and build up.
Reply:do not use 10x sugar with that stuff or it'll be too sweet
Reply:is the syrup thick or liquid? If it is liquid, you should be able to use the same amount as the extract. if it is thick, it may change the texture of the frosting.





make up a test batch and play around with it.
Reply:totally