Using Carmel Vanilla Creamer..powdered Or Liquid?

Decorating By onceuponacake Updated 23 Feb 2007 , 11:54pm by Jopalis

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onceuponacake Posted 22 Feb 2007 , 2:48pm
post #1 of 6

does it give it a caramel flavor? how much do you add? if using the powdered do you add a little more liquid? Thanks!!

5 replies
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SweetArt Posted 22 Feb 2007 , 3:28pm
post #2 of 6

To cake batter or icing? I use powdered just because it's not perishable and I don't have to worry about wasting what I don't use right away. I add 1/4 c. to a white cake mix and a 1/4 c. to a 6 c. recipe of buttercream. (Be sure to dissolve the powdered creamer in the water before adding your powdered sugar.) I do not add and additional liquids to either.

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FaithsPlace Posted 22 Feb 2007 , 7:34pm
post #3 of 6

Wow, that is a great idea...does it make the buttercream taste a bit less like crisco?

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BlairsMom Posted 23 Feb 2007 , 3:43pm
post #4 of 6

I have yet to try this but was thinking of doing my next cake this way so thanks for asking the questions that were on my mind too!

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bakincakin Posted 23 Feb 2007 , 3:49pm
post #5 of 6

I've done it in both cake and BC, but I use the liquid. I just replace some of the liquid in the cake and just a few tablespoons of liquid for BC.

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Jopalis Posted 23 Feb 2007 , 11:54pm
post #6 of 6

Faith's Place I hear high ratio shortening doesn't leave the greasy taste as Crisco. Also you could do 1/2 butter.

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