To your local Wal-Mart as The Christmas Flavored CoffeeMate is in!! Peppermint Mocha, Eggnog, Gingerbread, Pumpkin Spice. Well, at least it is at my Wal-Mart...and its on sale to boot! Only $1.85 each (for the little bottle)! I checked at a few of my local grocery stores and they dont even have them in yet, and when they do come in, it will be about $2.64 for the smallest bottle...sheesh. I already have a ton of the Pumpkin Pie ID flavor stocked up, but the CM version is SO much nicer tasting, I think.

Just wanted to let you all know!

Thanks, I'll take a look! Have to go there today anyway (only about 2 blocks from me!)

Thanks for the info, I will look for it.

Peppermint Mocha! Oh, I'm doing the happy dance!! Thank you!!!

OMG....Yay!!!! Unfortunately I don't have a walmart near me but I am so excited to know that the flavors are already out.

Peppermint Mocha is my absolute favorite. Last year when I saw it in the store for the first time I kinda squealed and did a little happy dance, luckily no one was around me to witness that.

can someone explain to me how to use those creamers! what flavors go with what cakes and do you have to omit something to add that??? I'd like to play with the stuff,but I don't eat the cakes so I don't know how to start...

Thanks..
Wendy

I'm with you Wendylou! I would love to use them in my buttercream but have no clue how/what/with what flavors.

I've read that when using liquid people substitute half the water/liquid with the coffee cream. I've never used the liquid one in cakes though so not sure how much it affects the flavor.

I have used the powder creamers in a cake though and I just added 3 tbs. to the cake mix. Most people say 2 but I thought 3 was perfect. This is with box cakes, I'm not sure how this would affect a scratch cake.

As far as flavors go I think whatever sound good to you. Just experiment!

There are some decent coupons for coffeemate on their website:


http://www.verybestcoffee.com/Default.aspx

Wendylou--one of my favorites is DH caramel cake with cinnamon BC made with liquid coffee creamer. I also love white chocolate raspberry creamer in DH white or vanilla cake (vanilla is richer) with a raspberry filling and ganache icing. Substitute creamer for 1/2 the water, and expect it to take longer to bake.

I've used the liquids in cakes and icings. You don't want extra liquid so you're just going to sub it for a portion of the liquid called for. Has anyone tried freezing the liquid creamer and using it later. Just thought since it's non-dairy it might freeze okay. Anyone?

I work at Food Lion and we got those about a week ago. The dairy manager says Egg Nog(!!!) should be in today or tomorrow. I'm excited.

I was also wondering if you can sub actual Egg Nog like you do the creamer? I may have to try the creamer since I'm sure it has way less calories and fat.

Does this make a crusting icing?

Looks like a road trip to Wal-Mart later on!!! Thanks for the heads up!!

i've used creamers in bc before when i've ran out of milk or vanilla etc lol... it does change its structure though.. if your having to hold the decorating for longer bits of time rather then a quick jot down here and there the bc "melts" faster in the bag or thins out and doesn't hold the shape as well....

mental note to self- when using creamer for bc use less then the amount of liquid its being subbed for

Thanks idoweddingcookies, I'll get some and try it then.

Do you recommend freezing the liquid creamer in smaller packages? I dont' need a large bottle all at once...

Knowledge is power. I'm going to blow the doors off my work area this Christmas

dessertdiva, do you use the liquid or the powder?

the eggnog sounds tasty! : )

Yep, I saw them at WM last Thursday when I was there, but have yet to see them in Food Lion and the price was much cheaper. We have been waiting all year for the Pumpkin Spice to come back and now since I've started doing cakes I have been impatiently awaiting the return of the holiday flavors to try in my cakes/icing!

I'm officially confused - do you use the creamer in cakes or frostings??

also, how do you freeze them? do you separate the liquid into containers and how much do you separate them as??

how much do you use per cake?

how much per frosting??

I bought two containers - hazelnut and caramel chocolate - so what should I do with them???

Wendy

Yes, you can use the creamers in cakes and frostings!

Yes, you can freeze them, either in the bottle or put into smaller containers and freeze. Thaw in fridge, shake well. Been doing it with no problems!

Sub half of your liquid with creamer for cakes, although beforwarned that the creamers can make your cake "extra sweeter" in taste.

Use the creamer for all or part of the liquid in a PS type buttercream.

Have fun!!

Ahh, christmas flavors! I think I've found a new luv! thank you, christeena!

Perhaps if any of you use these holiday flavors, post your YAY or NAY results here? Does that sound good?

I've used the liquid creamer in both frostings, meringue and PS, and cakes, box and scratch. And they work wonderfully. I've never used the powder before. Also I haven't found that it changes the consistency of the frosting. It tastes wonderful!

You have to make french toast with them! The french vanilla is good, BUT the Pumpkin Spice is AWESOME!!!!! My granddaughter wants it everytime she stays with us!

FRENCH TOAST YUMMO how would one accomplish that or did I miss the recipe??? Thanks for all these fabulous suggestions!!! Thanks