I want to try out the coffee creamer tip. Can you use the creamer in boxed cake mixes or is it better in cakes made from scratch? Also, what flavor works best, how much do you use and what type, liquid or powder?

Thanx!

I made one last weeked. I used a boxed white cake mix with an extender that I got the recipe for here on CC and added 1/4 of powdered Vanilla Caramel Coffeemate. I got rave reviews for it!

HTH!

Thanks Dayzie ~ there was a thread on here a few weeks ago and several people mentioned the tip without explaining any further. I appreciate that you took the time to answer and help me out.

I use a white cake mix from box and replace half the water with french vanilla liquid creamer. With the white cake mix I would think you could add any flavor!

that helps me too, i've been wanting to try this, but no one had given clear instructions.

I've tried it a few times with different types of cakes and different recipes. It seems that repalcing 1/2 of the water with creamer gives it a nice taste without being overpowering.
HTH

I've used the caramel creamer in buttercream icing. I loved it!

does using the vanilla caramel give it a caramel flavor?

Just to follow up on the adding creamer to buttercream icing...just replace the cornsyrup or water with it? Thanks...I've been wanting to try both (adding it to icing or to a cake mix, we newbies appreciate the replies!!)

I used white chocolate rasperry liquid creamer in BC last night in place of all the liquid (about 1/4 c) and it came out fantastic!

i havent seen the white choc rasp. is it pink?

it sound delish