Help With Creamers....i'm Not Sure How To Do This
Decorating By JavaJunkieChrissy Updated 20 Feb 2007 , 11:53am by Cinnamongirl
I am so interested in trying to use coffee creamers in my cakes.
I use box cakes and dr.. them with puddings, additional extracts, and extra eggs but I would love to add some creamers.
I need to know how much to add. When I add the creamers do I take the same amount of water or milk from the recipe?
I would also like to try some of the creamers in my icing. I only use Italian Buttercream....would that work in that or not???
Last question on this....do I have to use white and yellow cake mixes in order for the flavors of the creamers to really come through??
What are some of your favorite flavor combinations??? O.K. that was my last question!!
TIA,
Chrissy
First of all I don't know the answers but am definitely interested in them so I'm gonna bump you and add a ? What if I just use reg buttercream instead of Italian?
Next thing...I always thought that TIA at the end of a post was some other language for thank you......just now figured that one out!!!!!! 
DUUUUUUHHHHHHH!!!!!!!! 
Oh my word !!! That is SO FUNNY bucause I just learned tonight what TIA was !!!!
I'm not very good at all of the internet lingo!!
Now I don't feel so bad 
This will give us another bump
I substitute the liquid cream for the water. I have used the coconut creme and the pumpkin spice and they are both very good. You can use another flavor of cake mix if you want, like coconut would probably be very good in a chocolate cake.
Hope this helps.
Cindy
I use the creamers in everything. I have even used them in my MMF. Just replace the liquid or flavoring. Tastes real good in the buttercream. I just used the Vanilla Chai Spice in my cake mix, and wished I'd used more. I just replaced 1/2 of my liquid with it.
it. I give up TIA????? bump????? I am learning sooooo much in here. Thank you all!!!!! TIA! Thanks In Advance!!!!! LOL Makes sense now huh!!
OK, I have a little experience with it. I have used it in my fondant and wow, it was so fragrant! I have used it in white and it was excellent. I tried 1/2 cup of it in devil's food and it was not as strong as I had hoped.
Whatever you do, don't use the dry version in BC. You have to mix it with milk and dilute it. TexasSugar says she uses one cup to one cup milk. Whatever you choose to do with it, just substitute it for the milk and I am sure it will work.
TexasSugar says she uses one cup to one cup milk. Whatever you choose to do with it, just substitute it for the milk and I am sure it will work.
I haven't used the creamer in my BC and have only used it once in a cake, so I'm pretty sure I didn't say that. 
I use liquid creamer in my icings and just substitute it for the water. If I'm going to add extra flavoring to icings 9vanilla, almond or butter) I put it in the measuring cup and then add the creamer or water to the required amount of liquid. I've added some of the powdered creamer to cakes just by sifting it in with the dry ingredients. I always have enough liquid to accomodate the little extra dry stuff. I have also used the liquid creamer in my cakes but subbing it for part of the water. Confusing enough yet? LOL
TexasSugar says she uses one cup to one cup milk. Whatever you choose to do with it, just substitute it for the milk and I am sure it will work.
I haven't used the creamer in my BC and have only used it once in a cake, so I'm pretty sure I didn't say that.
Oops! My apologies, could have sworn it was you, I didn't want to take credit for something someone else told me. To whomever it was, thanks for the info!
I just tried using the French Vanilla in a Cherry Chip cake and in my BC. In my BC I also used 1/2 vanilla and 1/2 cherry extracts along with the creamer. I gave a piece to a customer who has requested the cherry chip because that the only kind they will eat and they really liked it.
Give it a try. I was very impressed.
Thank you for helping me with TIA and bump. I'll get the hang of it. As for coffee creamer, I would have never dreamed of using anything but cake ingredients in a cake.LOL What a great idea! I can't wait to try it. A decorator friend of mine told me to think outside the box, don't use charater pans when you can sculpt and don't think too much when decorating-just have fun. I have a feeling I'm going to learn a lot at CC. I can't wait. OH YEAH-TIA!!!!!LOL
Thank you all so much!! I've been away all day and just checked this thread. I was blown away by all of the posts.
I'm really anxious to give this a try. My only problem is what should I do with all of my cakes....a.k.a. experiments......???? This is going to be SO FUN!!
Thanks again!!
Love this board......
The "biggest" JAVA JUNKIE.....
Chrissy
When I am testing a new flavor I usually make cupcakes, that way I can easily donate them to my girlfriends daycare ( kids there will eat just about anything) or take them to the seniors home etc. so I don't have cake all the time over loading the house, and it is good word of mouth for me!
I have two day care centers within walking distance to my house. Donating the cake or cupcakes is an excellent idea. My guys don't need all of the cakes that I'm willing to make....but giving them away is nice
Back to the question about flavor combinations!
Southern Pecan in a white cake mix (finely chopped nuts optional)
Vanilla in a white cake mix
Cinnamon in a chocolate cake mix
Coconut coffee creamer and 1 tsp pineapple extract Pina Colada cake
Coconut coffee creamer in white cake mix (shredded coconut optional)
Pumpkin coffee creamer in spice cake mix
Raspberry with a chocolate cake mix
These make good cake ball recipes also.
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