Flavored Coffee Creamer In Icing?

Decorating By Hookste Updated 22 Jan 2009 , 8:30pm by Kiddiekakes

Hookste Posted 22 Jan 2009 , 6:44pm
post #1 of 15

Has anyone used coffee creamer in place of water/milk/butter flavor in their icing? I thought it would be fun to try on a cappuccino cake but didn't know if a flavor coffee creamer would give it enough of a kick. thanks!

14 replies
CakeDiva73 Posted 22 Jan 2009 , 6:48pm
post #2 of 15

Yes, but only use it in place for SOME of the liquid. icon_redface.gif I made the mistake of using flavored creamer for ALL the liquid.......and then proceeded to make 2 more batches of icing to dilute it!

CakeDiva73 Posted 22 Jan 2009 , 6:50pm
post #3 of 15

icon_redface.gif double post

Somethin-Sweet Posted 22 Jan 2009 , 6:52pm
post #4 of 15

Ditto what Cake Diva said! I use it too when I make fondant and it is very tasty. I replace the full amount of water/milk and dont use vanilla.

cookiemama2 Posted 22 Jan 2009 , 6:53pm
post #5 of 15

DO YOU MEAN TRYING TO DILUTE THE FLAVOR...IT WAS THAT STRONG?

JessDesserts Posted 22 Jan 2009 , 6:59pm
post #6 of 15

I drink my coffee black, but keep Int'l Del. Vanilla coffee creamer in the fridge at all times because I ALWAYS use it in my buttercream. I love the flavor it adds.

I've tried a ton of other flavors and they've worked well. Depends mostly on what you like best.

Jess

MacsMom Posted 22 Jan 2009 , 7:09pm
post #7 of 15

I ALWAYS use coffee creamer, full strength.

Usually I use vanilla creamer and add butter flavored extract - it's sooo good! But I'll use other flavors to suit the cake, like irish cream or the mudslide flavor for a Kahlua cake.

messy_chef Posted 22 Jan 2009 , 7:20pm
post #8 of 15

I use french vanilla cc for all my liquid AND add the normal amount of vanilla extract. It's not overpowering (to me) but has a nice, rich taste.

trishthedish Posted 22 Jan 2009 , 7:21pm
post #9 of 15

depends on the flavor you are using, vanilla is light but like cakediva said some flavors are just too strong. i mix my creamer with milk only because when i use full cream my icing seems too heavy... if that makes sense

Hookste Posted 22 Jan 2009 , 7:26pm
post #10 of 15

Thanks for all your input! I can't wait to try it.

lindambc Posted 22 Jan 2009 , 7:29pm
post #11 of 15

I recently tried the Internation Delights White Chocolate Raspberry in my frosting and it was sooo yummy! Haven't tried anything else yet but can't wait.

cathyscakes Posted 22 Jan 2009 , 7:47pm
post #12 of 15

I really like the coconut cream flavor, full strength

sillywabbitz Posted 22 Jan 2009 , 7:53pm
post #13 of 15

I've used the butterpecan creamer and really liked it with both spice cake and a german choc cake (where I wanted a white frosting).

There are so many flavors to choose from how can you go wrong.

CookiezNCupcakez Posted 22 Jan 2009 , 8:07pm
post #14 of 15

this sounds good! So i canuse this when mking fondant too? wow thumbs_up.gif

Kiddiekakes Posted 22 Jan 2009 , 8:30pm
post #15 of 15

Man..I wish we could get all those delicious flavors here.We only have French Vanilla,Southern Butterpecan,Irish cream but the Coconut and white chocolate raspberry sound delicious.

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