Making ganache yesterday, I was trying to ration the whipping cream (last minute cake 
) and decided to try adding in liquid coffee creamer for a portion of the cream. I decreased the sugar (could probably get by not adding any next time), added the butter and used about 1/3 coffee creamer to 2/3 cream. Followed all the same steps as usual and ...... it turned out!!!!! 
I used french vanilla, but if this works all the time I could totally see using some of these fancier ones you see in the stores..... WOW, think of all the possiblities!! I have tried creamer in cakes and ehhh, not for me, don't care for the flavors together, but man, in the ganache the french vanilla really added something!! Anyone else ever try this?? Did I miss someones post on this already? Am I just so deliriously tired that I thought I was trying something new but actually wasn't?? 
Geez, I'm so proud of myself that I almost broke my arm last nite patting me on the back 
.....
Well it is a new invention for me, thank you very much! I love Ganache and make it often. Now I will try a small batch with a flavored coffee creamer and see how it goes for me. I have the coconut flavored coffee mate on hand soooooooooooooooo 
Thanks for sharing your invention!
I haven't yet made ganache, but am anxious to try...I'll definitely give this a whirl too! Thanks for sharing!
Out of curiousity, do you use ganache as a filling or only as a frosting? I dont think I would get much use out of it as a frosting but as a filling it sounds delicious...especially with the creamer in it!!
I actually use it as both. I will add some to my frosting (IMBC or reg. BC) to create something like a creme filling, or add some to whipping cream to get more of a mousse. Then I will not only fill with this mix, but crumb coat the cake. After that then I use what I have left of the ganache itself to coat/frost the cake. (My only problem is figuring out how to not have any little bits of unmelted chocolate left 
in the ganache....I think I need to melt it a little first before adding my cream.)
By doing this with the ganache as part of the filling and as the frosting then I don't need to worry about the dam, or the crumb coat showing thru, and the ganache is super easy to frost with!!! 
Since I work full time (teacher) and am going to college + have a family, I'm all about the easy stuff!!
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