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I *do* sometimes use it. Not as a butter substitute but in small amounts to enhance the flavor of butter. In baking, usually this is when not much fat is used so the taste of the butter doesn't come through how I'd like.
I also use it sometimes in frosting along with almond and vanilla. I've found that if butter and shortening are used together rather than just butter the frosting is more pipeable with less sweetness (less powdered sugar necessary for stiffness) but the extract boosts the flavor of the butter that is there.
I'm talking small amounts here, not like the quantity used on movie theater popcorn.