I've read a lot of posts where people put coffee creamers in place of their liquids in their buttercream frostings. I'm just wondering, what kind of coffee creamers do you use? Do you use the kind of creamer that's already a liquid and is located in the refrigerated section of the store, or do you use the kind that's a powder and just add water to it? Thanks.
Don't know, but I would like to know this too....so here is a bump!
I have another question. If you use the refrigerated coffee creamer in the BC frosting, will that mean that you have to refrigerate your frosting and/or cakes that are frosted?
Usually the coffee creamers are non dairy so you can let the cake sit out for a day or so without problems.
I know that we used to order coffee mate liquid coffee creamer at a cafe I worked at. They were in a pump bottle and we just left them sitting out. These are non dairy coffee creamers so it seems to me that your cakes would be just fine not refidgerated.
I use cofffee creamers in my BC and I don't worry about refridgerating as they are non-dairy. The come is lots of yummy flavors amd make your BC more rich tasting. I know sugarshack mxies the dry coffee -mate stuff 1 cup to 1 cup water and keeps it in the fridge until she needs it,
I used the liquid kind in a cake recently (in the BC frosting) & didn't refrigerate it. It was really yummy!
I've used the powdered creamer in my BC mixing in equal amounts to water used and it makes the BC richer. I have so far only used regular but want to try the flavors. I'll let you know how they work when I do.
Would anyone like to share some recipes that include coffee creamer?
Thanks for the replies. We are going to the store later tonight and they have Coffee Mate creamers on sale. Does anyone recommend any particular flavors? Do certain flavors go better with certain cake flavors?
Thanks for posting this topic. Sounds yummy, can't wait to try.
I use any BC recipe and just use the coffee creamers in place of any liquid they call for. The Amaretto and Hazelnut are great with chocolate cakes and of course the french vanilla is awesome with white cakes. Mix and match and just experiment.
We just got back from the store. We were checking out the Coffee Mates and I was going to pick up a couple, but my BF was concerned of it needing to be refrigerated, even though I told him all of you said my BC wouldn't need to be refrigerated. Also the refrigerated Coffee Mate said it should be used in 14 days after opening and I know we wouldn't go through the whole thing within that timeframe.
In the end, we ended up buying a Vanilla Caramel in the powder form. So if my recipe calls for 1/2 cup water, do I take 1/2 cup of the powdered coffee cream and mix it with 1/2 cup water and I'll get my 1/2 cup liquid?
You'll probably get a little more than 1/2 a cup, but just measure it out! Tell your BF that I work at one of the areas largest restaurants and we NEVER refrigerate our creamers because believe it or not they curdle in the fridge. They probably have enough preservatives in them to keep them from spoiling. One kind is an actual 1/2 & 1/2!! My BC never sit out long enough for me to worry about. I bake, frost and it gets eaten!! Good-Luck!
I just tried my BC with Caramel Vanilla CoffeMate and by itself it tastes pretty good (still haven't tried it on an actual cake yet). What I'm curious about is even though the coffee creamer is going to be adding flavor to the BC, should I still be adding the extracts (vanilla, butter, almond)?
I just reduce the flavoring by a tad! I like my BC to have lots of flavor if its a white cake as I think they tend to be somewhat flavorless anyway.
does it change the taste...or rather do you taste the flavor of the particular creamer you are using? is it the piauid or the poweder? didnt see an answer to that part.
I just tried this with chocolate cake this weekend, and it was really yummy. I used the dry hazelnut kind and mixed with water into my chocolate buttercream. It was really good.
i use powder or liquid. Mix the powder equal parts to water or use the liquid in place of milk or water. The taste is subtle - not overpowering.
Oooooh, I need to give an "Amen!" to Chisteena on the Hazelnut w/ chocolate cake!!! I love that Hazelnut creamer so much, I could bathe in it! Well, maybe not... But I really love it!
OMG, I love this... I heard of it but never paid much attention to understand how they did it... I LOVE IT!! I must go to the store today and buy some to try! Now, just a question... does it change the color of the BC? Or would it alter any color gel color? What if I want to decorate with blue BC, would I get the same color blue as with regular BC? Thanks so much and Thank You for this thread!
I just had an idea... what about those flavored syrups?? I just bought Davinci Syrup (Hazelnut) for my coffee. It's just a flavored simple syrup. No refrigeration needed. Would those work?? If so, there is a coffee house nearby that sells flavored syrups, in a ton of varieties. They even have a Chai Spice syrup. hmmmmmm....Anyone ever try those? If so, how did it turn out?
PS...I wonder if you could "wash" the cakes with the flavored syrup. (Dang..if only my boss could see how many hours I log into this site...I'd be getting a pink slip for sure!)
This is a bit OT, but during Christmas time I made an eggnog cake with eggnog BC. I used DH yellow cake and substituted eggnog for water and same for my BC. Everyone loved it!!
I would think the coffee syrups would work great. I'll have to give that a try. The amount used is so small compared to your sugar/shortening ratio that any color change would be MINOR! I never worry about it!
I love this site!!!!
If you do a search on google or whatever engine, you can get to Coffee Mate's website and get some good coupons for $1.00 or $1.50 off. Just an idea if you want to try it without spending full price. Hobby Lobby is running a Wilton coupon on their site this week, too. (There is another thread started on that.)
The actual site is www.verybestcoffee.com and they also say to store the liquid in the fridge at all times, and the powder in a cool dry place. HTH.
I've used the caramel flavored syrup when I torte my cakes, I add a little bit to have my cakes be extra moist, turns out great!! Just make sure you don't add TOO much, otherwise you cakes will collapse (if too wet). HTH