Coffee Creamers

Baking By puzzlegut Updated 16 Aug 2006 , 7:14pm by nefgaby

puzzlegut Posted 3 Aug 2006 , 7:10pm
post #1 of 28

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.

27 replies
dtmc Posted 3 Aug 2006 , 7:18pm
post #2 of 28

Don't know, but I would like to know this here is a bump!

puzzlegut Posted 3 Aug 2006 , 8:35pm
post #3 of 28

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?

debsuewoo Posted 3 Aug 2006 , 8:38pm
post #4 of 28

Usually the coffee creamers are non dairy so you can let the cake sit out for a day or so without problems.

sdfisher Posted 3 Aug 2006 , 8:39pm
post #5 of 28

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.

christeena Posted 3 Aug 2006 , 8:39pm
post #6 of 28

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,

fat-sissy Posted 3 Aug 2006 , 9:06pm
post #7 of 28

I used the liquid kind in a cake recently (in the BC frosting) & didn't refrigerate it. It was really yummy!

MissT Posted 3 Aug 2006 , 9:23pm
post #8 of 28

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.

Steady2Hands Posted 3 Aug 2006 , 9:58pm
post #9 of 28

Would anyone like to share some recipes that include coffee creamer? thumbs_up.gif

puzzlegut Posted 3 Aug 2006 , 10:04pm
post #10 of 28

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?

spottydog Posted 3 Aug 2006 , 10:20pm
post #11 of 28

Thanks for posting this topic. Sounds yummy, can't wait to try.

christeena Posted 3 Aug 2006 , 10:24pm
post #12 of 28

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.

puzzlegut Posted 4 Aug 2006 , 3:03am
post #13 of 28

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?

christeena Posted 4 Aug 2006 , 11:39am
post #14 of 28

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!

puzzlegut Posted 10 Aug 2006 , 4:21am
post #15 of 28

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)?

christeena Posted 10 Aug 2006 , 12:41pm
post #16 of 28

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.

kjgjam22 Posted 16 Aug 2006 , 5:48pm
post #17 of 28

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.

MommyEdzards Posted 16 Aug 2006 , 6:02pm
post #18 of 28

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.

christeena Posted 16 Aug 2006 , 6:22pm
post #19 of 28

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.

MJsmom Posted 16 Aug 2006 , 6:33pm
post #20 of 28

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! icon_smile.gif

nefgaby Posted 16 Aug 2006 , 6:36pm
post #21 of 28

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!

Botanesis Posted 16 Aug 2006 , 6:53pm
post #22 of 28

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!)

llee815 Posted 16 Aug 2006 , 6:56pm
post #23 of 28

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!!

christeena Posted 16 Aug 2006 , 7:02pm
post #24 of 28

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!

Botanesis Posted 16 Aug 2006 , 7:04pm
post #25 of 28

I love this site!!!!

chloe1979 Posted 16 Aug 2006 , 7:05pm
post #26 of 28

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.)

chloe1979 Posted 16 Aug 2006 , 7:08pm
post #27 of 28

The actual site is and they also say to store the liquid in the fridge at all times, and the powder in a cool dry place. HTH.

nefgaby Posted 16 Aug 2006 , 7:14pm
post #28 of 28

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

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