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!
Yes, but only use it in place for SOME of the liquid. 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!
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.
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
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.
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.
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
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.
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.
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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