suzyqqq27 Posted 18 Apr 2005 , 1:22am
post #1 of

Hello all,

I had read that some of you are using flavoured coffe creamers instead of water in your buttercream recipes. I tried this for a cake I had due this weekend and made my large batch of icing (enough for three cakes) as usual except added half butter instead of all shortening and one cup of French Vanilla creamer instead of water. When I mixed it up, it turned a light brown! I know that the butter colours it slightly yellow and I was going to add a little bit of the white icing colour to it but it was way beyond that. Luckily I was doing a book and it didn't look too bad but I have a ton of this left over and it really isn't a great colour.

What do you do to overcome this? Perhaps I am using the wrong product...what happened?!?!

Any thoughts?
Suzanne M.

P.S. It definitely was creamier and nice tasting but I like my lily white icing. Does this have to be an either or?

21 replies
PureShugga Posted 18 Apr 2005 , 1:54am
post #2 of

Hmmmmmmm interesting - I don't know if this has anything to do with it, but all the posts that I've seen where flavored creamers are being used have been in the cake mixes - not the icings so when I read your post I have to admit that's the first time I've heard of someone using it in an icing. I could be mistaken - anyone else?

GHOST_USER_NAME Posted 18 Apr 2005 , 2:05am
post #3 of

No, I've mentioned several times using it in my icing to thin in for icing the cake. Yummy!!

French Vanilla is my absolute favorite. It has not changed the color of my icing. Other flavors have, but that's because they are not white creamers. Whatever color the creamer is will affect your icing.

Higher quality butters will barely (if at all) affect the color of your icing. They do not usually affect the taste, just the color.

linnburg Posted 18 Apr 2005 , 2:06am
post #4 of

Yes, I definitely use it in cake mixes, but have also used a small amount in BC before. I use the French vanilla, either the liquid or the powder, but, like I said a small amount, maybe a couple of tablespoons. This creamer stuff is also very good in pancakes! BTW, I can't remember where I read this, but adding a teaspoon or so of lemon juice helps to whiten BC icing. I don't know why, but it does seem to work.

Sandi

GHOST_USER_NAME Posted 18 Apr 2005 , 2:15am
post #5 of

I also use the French vanilla in my oatmeal!!

Ladycake Posted 18 Apr 2005 , 2:46am
post #6 of

I too have posted a lot about doing this.. If you use the French Vanilla Coffee Mate Creamer you should not have that trouble not if you use a Vanilla say the Vanilla Nut or The Vanilla I think its carmel or something like that then yes they are a bit brown and other flavors may change if the flavor is not white.. I too add Butter and Shortening to my frosting so ..

emi Posted 18 Apr 2005 , 3:05am
post #7 of

I've also used flavored coffee creamers mostly in the cake mixes, and they've tasted great. Occassionally I've added it also to the icings, but in small amounts, about a spoon or two, just to thin it out.
Emi

cakeconfections Posted 18 Apr 2005 , 3:09am
post #8 of

What brand of creamer do you use. I have noticed that some brands do have a bit of a brownish tint to them. Coffemate is proabably the best choice.

diane Posted 18 Apr 2005 , 9:01am
post #9 of

i have yet to try this, but i know there is a white icing color that you can use to make your icing white. i think you can order it from a few of the cake supply stores online.

GHOST_USER_NAME Posted 18 Apr 2005 , 12:20pm

I typically use CoffeeMate, I do have some International Delight (I got $1.25 off coupons! had to try it!!)

peacockplace Posted 18 Apr 2005 , 6:21pm

Ok... i want to try creamer in my white cake instead of water. Is ther a kind that will taste yeuum, but not change the flavor of the white cake. I guess I'm asking if they have plain creamer?? icon_lol.gif

m0use Posted 18 Apr 2005 , 6:40pm

Try vanilla.

momof3jotynjake Posted 18 Apr 2005 , 7:35pm
Quote:
Originally Posted by cali4dawn

No, I've mentioned several times using it in my icing to thin in for icing the cake. Yummy!!

French Vanilla is my absolute favorite. It has not changed the color of my icing. Other flavors have, but that's because they are not white creamers. Whatever color the creamer is will affect your icing.

Higher quality butters will barely (if at all) affect the color of your icing. They do not usually affect the taste, just the color.




HELLO DAWN! HOW ARE YA! I WANTED TELL YOU THTA WHEN I MADE YOUR BC...FOR OUR CLASS CAKE LAST WEEK, IT HAD A YELLOW TINT TO IT?? DOES YOURS COME OUT COMPLETELY WHITE?

suzyqqq27 Posted 19 Apr 2005 , 4:49am

Okay...I believe I found my error. I thought that I was replacing all the water in my recipe for the creamer...that was 1 CUP! I didn't realize you just used a little bit to thin it. No wonder it was sooo creamy...and quite coloured. LOL

I'll use the water next time and just add a little for taste.

Thanks everyone,
Suzanne M.

Here's the cake I made with the icing. It looks better in the picture 'cause of the flash. It was for a scrapbooking enthusiast.

diane Posted 19 Apr 2005 , 9:59am

not to be rude or anything, but are we allowed to post peoples faces now?
i've been gone for a while and don't know if this has changed? icon_lol.gif

m0use Posted 19 Apr 2005 , 12:12pm

No it hasn't changed.
Suzyqqq27-if you could just edit the face on the cake and repost the pic, that way we can still see the cake, but not the person's face on the cake. This is done to protect the person's privacy.

sunlover00 Posted 19 Apr 2005 , 1:04pm

Is the creamer in the icing enough to have to keep it refrigerated? I am going to make my own wedding cake and its going to be seashells and coral -- I think a beige frosting would be nice on that - but it will be hot outside.

veejaytx Posted 19 Apr 2005 , 1:14pm

Since I was just reading previous posts earlier this morning and learned that people's faces are no-no's in photos, and found it more or less accidentally, maybe it should be pointed out somehow on a regular basis (I've not been on CC quite a month).

There is so much to read here, so much to learn, sometimes we don't get to go and read everything that is pertinent information! Janice

JessicaM Posted 19 Apr 2005 , 2:53pm

sunlover00--
just be sure it's non-dairy creamer and it won't have to be refrigerated. I think most of the coffeemate and such are non-dairy.
good luck doing your own wedding cake--that's a big job for a busy day!

m0use Posted 19 Apr 2005 , 3:02pm
Quote:
Originally Posted by veejaytx

Since I was just reading previous posts earlier this morning and learned that people's faces are no-no's in photos, and found it more or less accidentally, maybe it should be pointed out somehow on a regular basis (I've not been on CC quite a month).

There is so much to read here, so much to learn, sometimes we don't get to go and read everything that is pertinent information! Janice



In the How Do I? forum where I have the instructions for posting attachments in your thread I have edited the instructions stating that you cannot do pics with peoples faces and that they need to be edited. I also included an example of what an edited photo should look like.

veejaytx Posted 19 Apr 2005 , 3:31pm

That's good Mouse, that should help to have the information more visible. Sometimes it just takes us a while to figure out all the do's and don'ts and the when's and where's. Janice

suzyqqq27 Posted 19 Apr 2005 , 11:29pm

I didn't realize posting pics with people's faces was a no-no.

I've removed the picture.

Sorry about that...I'm really not a "rule breaker".

Suzanne M.

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