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French Vanilla Creamer to Buttercream
 
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DFND
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PostPosted: Fri May 23, 2008 9:17 am  Reply with quoteBack to top
If I add 12 tablespoons of the French Vanilla Creamer to my buttercream, can I leave it unrefridgerated for 2 days? I'm making a fondant cake on Saturday for a party on Sunday....

If I decide to use the powder non-dairy french vanilla how much do you use?

Thanks.
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kakedecorator
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PostPosted: Fri May 23, 2008 10:28 am  Reply with quoteBack to top
You can use the non-dairy liquid creamer. Because it's not dairy it doesn't have to be refrigerated. I use it all the time, the french vanilla and the hazel nut.
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Cakebelle
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PostPosted: Fri May 23, 2008 4:35 pm  Reply with quoteBack to top
Yep, you should be just fine with the non-dairy. I would say a tablespoon per batch? add some extra liquid to even out the texture.

HTH
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sweetcakes
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PostPosted: Sat May 24, 2008 12:36 pm  Reply with quoteBack to top
you could also use the cooffee syrups in your buttercream, they come in many flavours.
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tracey1970
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PostPosted: Sun May 25, 2008 6:03 pm  Reply with quoteBack to top
I do this all the time and have left the cake out - not for two days but for a day perhaps. I know why you are concerned, though, because these creamers are kept in the refrigerated section of the grocery store, leading me to think they must be kept refrigerated as they seem to be dairy based. I don't know if they are or not?? Is there enough sugar in the BC to act as a preservative?
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