Coffee Creamer In Icing....they Hated It!
Decorating By fourangelsmommie Updated 9 Apr 2007 , 6:34pm by LittleLinda
I use the traditional wilton bc recipe, but I normally add more flavoring than called for. Normally, my co-workers and friends RAVE about my bc, but I ran out of the normal liquid butter flavoring, so I substituted the liquid flavorings for liquid coffee mate coffee creamer in caramel vanilla.
Well, I had one co-worker who absolutely hated it...in fact she spit it out into a napkin. Another one said it was ok and would probably taste better on some cake instead of just icing, and another who didn't like it either.
When I asked them why they didn't like it, they said it wasn't so much the taste of it, it was the smell. Several of them even asked me if I had used coffee flavoring in it. By the way, 2 out of the 3 of them HATE coffee, so maybe the smell made them act negatively.
So, for those of you who use the coffee creamer in your bc, do you ever have someone tell you they don't like it because it smells/tastes like coffee?
Maybe I am not doing it right. I took 2 oz. and added it to my bc.
I don't know if this story applies; but I have read a million posts about how wonderful cake balls are. I finally decided to make them at Christmas time and I used the coffeemate carmel creamer for my binder. Personally, I didn't really like the cake balls, and nobody told me they liked them either (nobody told me they didn't; but they didn't exactly fly off the plate.) Maybe it's just that caramel flavored one! Frankly, the bc shouldn't have tasted like "coffee", since the creamer doesn't taste like coffee.
I hope this doesn't turn your coworkers off from your cakes now. Make sure you let them all know you are sticking to your old recipe.
I think the issue may be not the flavour you used, as much as the style of creamer. If you used a liquid creamer as opposed to a powdered style creamer...that could have caused excess "coffee taste".
When I used the creamer, I used the powder. But when I talk to the customer, I let them know the flavors I can use in the icing and that some flavors are from the powder creamer flavors. I think it is up to the customer's taste for things. Maybe if you want to try different flavors, let the people know what new thing you put in it. Just a thought IMHO.
I made that caramel vanilla cake and BC and it was way too sweet, or overpowering. I made one today with Vanilla Chai Spice, and it was really good. There is something with that Vanilla Caramel one. The cake I made with it, there was alot left on plates, where usually my cakes get gone!
Okay this makes NO sense. Why should there be any coffee taste or smell from using coffee creamer, liquid or powderd? There's no coffee in the stuff! I have used the french vanilla and noone noticed anything different. I thought it might have added a little more creaminess but that's about it. I haven't used it the powdered form but if it's sifted/mixed in with the pow sugar it ought to blend just fine.
Hmmm, I wonder if it is just the caramel then!
I made cake balls for the first time this weekend and I used the Vanilla Caramel flavor of Coffee Mate too and the taste was SOOOO overpowering. The only person that ate the balls that I made with the creamer was a man who lives for coffee. Everyone else thought it was too much!
The buttercream balls flew out of there though!
I've used coffee creamer in my BC all the time. I have only used french vanilla, amerato (spelling?) and Hazelnut. Once I used white chocolate hazelnut or something like that. I usually use liquid creamer, not powdered, because the powder seems to be gritty. No one has acted as though they mind. I think it adds lots of taste. Can't understand why there would be any taste of coffee though. Maybe the caramel is flavored a bit with coffee, since it is a traditional coffee drink flavor.
I just made acake w/ powdered vanilla caramel. I didn't like it either. I don't understand it but it smelled like coffee, it was so strong. Not really caramel , almost a maple type smell and flavor. I just ordered the flavored oils,and hopefully that tastes better.
I had read so much about using this stuff in cake balls that I decided to try it in icing a few months ago. I absolutely hated it. There was that very distinct smell of imitation vanilla, which I despise.
Theresa 
I once tried the Hazelnut coffee creamer in my cakeballs and the smell was horrendous! It really turned me off to using the creamers.
I have used the liquid creamer in icing and the powdered in cakeballs. I only use French Vanilla though. I really like it.
I use the International Delight brand/liquid (only french vanilla) and it has been fine everytime. I don't use the powdered kind unless I absolutely have to and then will mix that in a little hot water first to dissolve first, but generally have the liquid on hand.
I think certain flavors like caramel can just be so artificial and so can vanilla, but I've had good luck with the french vanilla kind (international delight) and have never had a complaint and people really like my frosting. Caramel or any other kind but vanilla just don't appeal to me.
I don't rely soley on the coffee creamer for flavoring, but actually add it because it helps my normally very soft, whippy frosting get just a little bit of crust-not even hardly enough to call it a crust but enought to help me smooth just a little. I love the watkins clear vanilla-which is imitation but in my opinion, it's better than their dark.
I use the International Delight brand/liquid (only french vanilla) and it has been fine everytime. I don't use the powdered kind unless I absolutely have to and then will mix that in a little hot water first to dissolve first, but generally have the liquid on hand.
I think certain flavors like caramel can just be so artificial and so can vanilla, but I've had good luck with the french vanilla kind (international delight) and have never had a complaint and people really like my frosting. Caramel or any other kind but vanilla just don't appeal to me.
I don't rely soley on the coffee creamer for flavoring, but actually add it because it helps my normally very soft, whippy frosting get just a little bit of crust-not even hardly enough to call it a crust but enought to help me smooth just a little. I love the watkins clear vanilla-which is imitation but in my opinion, it's better than their dark.
The buttercream balls flew out of there though!
You used buttercream as the binder? After my caramel creamer experience I was going to give up on cake balls; but I'm willing to try again.
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