I've read a lot of posts where people put coffee creamers in place of their liquids in their buttercream frostings. I'm just wondering, what kind of coffee creamers do you use? Do you use the kind of creamer that's already a liquid and is located in the refrigerated section of the store, or do you use the kind that's a powder and just add water to it? Thanks.
post #1 of 28
8/3/06 at 12:10pm