I'm Just Full Of Questions Today... Liquid Coffee Creamer.

Decorating By theCword Updated 17 Aug 2011 , 12:20am by gidgetdoescakes

theCword Posted 16 Aug 2011 , 9:33pm
post #1 of 5

My search option won't let me look past page 1 for some reason. I did google but I trust CC more than other forums. icon_biggrin.gif

If I use liquid coffee creamer in my bc icing (trying sugarshack's for 1st time), will it be okay to sit out?

I think I know the answer to my own question but could be wrong. Doesn't all that ps pretty much stabilize (or some other word) milk or any other perishables like liquid coffee creamer?

4 replies
athenarose Posted 16 Aug 2011 , 11:47pm
post #2 of 5

Are you using it in place of water/cream? I use heavy cream, 1/2 and 1/2 and I have even used coffee creamer in place of water in icings and they turned out fine. Just make sure it's like any other icing you would use, keep it in a cooler place. I think your right about the ps but htan again both of us could be wrong!

Smore4us Posted 17 Aug 2011 , 12:07am
post #3 of 5

I use the powder coffee creamer mixed in very hot water, the way Sharon Zambito demonstrates in her dvd. It is fine at room temperature. icon_smile.gif

CarolWI Posted 17 Aug 2011 , 12:17am
post #4 of 5

I use liquid coffee creamer all the time. Granted, I'm a newbie at cake decorating but have baked & used BC icing for many years and have never had any problems. As AthenaRose mentioned, keep it in a cooler place.

gidgetdoescakes Posted 17 Aug 2011 , 12:20am
post #5 of 5

I leave my cakes out (they don't last long though) always and use sharons bc recipe...its non dairy

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