Good morning everyone and Happy Fourth of July!! Hey, I've got a question for ya. Have any of you tried using the new Creme Brulee Special Edition of Coffee Mate in their cake mixes or frosting? I just purchased some of the powder form and wow, is it great in coffee. I'm thinking it would be wonderful in a cake also. What do you think????
Margie
I use the French Vanilla in my FV cakes and as the binder for cake balls.
I used it for white cake and the comments I received were people asking me if I added almond flavoring. Now, I didn't think it tasted that way, but it definatley changed the taste of my basic white cake, so I stopped using it. I love the stuff personally!
Do you use the liquid or the powder form? Just wondered. I haven't tried it, but I have tried using pudding mixes. I found that the pudding mixes have good taste, but are gritty for the frostings, even if I try to mix it with hot water or milk to 'dissolve' it.
The taste was good too, but it wasn't worth the gritty - ness of it.
Any more suggestions?
Could someone answer fourangels question because I need the answer also. Thanx From Both Of Us.
I only use it in my cake mixes and as a binder for cake balls, haven't tried it in icing ....yet.
I was buying the liquid form and really like it. If used in icing I don't think it would leave anything gritty. But... Then I discovered the powdered was cheaper and more convenient for me. So I switched to it instead. On the liquid it has a expiration of like 2 weeks after opening and you can't freeze it. I wasn't using it before I would have to throw it out. No one in my family drinks coffee either.
I mix it with hot water in a small container about 50/50 or 60/40 water to creamer. Put on the lid and shake. I can then refridgerate any left overs and if I don't use it all no big deal. I think it might leave icing a little gritty though --not sure haven't tried it...yet 
I always sift my powdered sugar when I make my icing and I'm wondering if throwing in the powdered creamer in the sifter would eliminate any grittiness. What do you thing?
Well its worth a try for sure. I still have my doubts though. The grains are so small they would fall right through the sifter with no problems. Kind of like sifting salt--goes right through but still gritty. I don't know. If you try it report back!
I tried it last week. I made a 4th of july cake, just for practice and I dont know what I was thinking, but the flavor combinations I used were terriable! (and gritty) I got a spice cake mix and added the extra egg and pudding and stuff, and then saw some raisins, so in they went. I just made the crusting cream cheese iceing and added vanilla caremel creamer and it was not very good. On top of that, I* used the cherry coolaid trick for the red, thinking that simce I was only useing a little bit for the foreworks it wouldent matter, and boy was I wrong!
We had a raisin spice cake with gritty cream cheese vanilla caremel cherry iceing, lol.
I tried it last week. I made a 4th of july cake, just for practice and I dont know what I was thinking, but the flavor combinations I used were terriable! (and gritty) I got a spice cake mix and added the extra egg and pudding and stuff, and then saw some raisins, so in they went. I just made the crusting cream cheese iceing and added vanilla caremel creamer and it was not very good. On top of that, I* used the cherry coolaid trick for the red, thinking that simce I was only useing a little bit for the foreworks it wouldent matter, and boy was I wrong!
We had a raisin spice cake with gritty cream cheese vanilla caremel cherry iceing, lol.
I used liquid in the cakes in place of part of the milk/water.
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