French Vanilla Creamer To Buttercream

Decorating By DFND Updated 26 May 2008 , 1:03am by tracey1970

DFND Posted 23 May 2008 , 4:17pm
post #1 of 5

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?


4 replies
kakedecorator Posted 23 May 2008 , 5:28pm
post #2 of 5

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.

Cakebelle Posted 23 May 2008 , 11:35pm
post #3 of 5

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.


sweetcakes Posted 24 May 2008 , 7:36pm
post #4 of 5

you could also use the cooffee syrups in your buttercream, they come in many flavours.

tracey1970 Posted 26 May 2008 , 1:03am
post #5 of 5

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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