On The Subject Of Vanilla Caramel, I Also Found...
Decorating By Chef_Stef Updated 26 Sep 2006 , 2:42pm by tonenia
Okay, so I went grocery shopping yesterday and found the Vanilla Caramel powd creamer. I can't wait to try it. My next two cake orders this week and next are for a marble cake so I had better not mess with the recipe! Everyone really loves the marble with milk chocolate ganache! I don't want to mess that up. Maybe I'll make some cupcakes for the kids and family just to give it a whirl! If it's great as everyone says it is, then I'll offer that as a new flavor!
Thanks everyone for all of your suggestions.
Now I have read on here but can't find that flavored syrups, Torani and DaVinci, can be used to flavor buttercream. If this is true and works what is the recommended tsp. per batch and can sugar free be used because that's all I have? Kind of sounds redundant using sugar free with something that is nothing but sugar huh!! 
Amy
never thought of using coffee creamer, I have used canned milks though. You guys are great, I love sharing ideas. Nothing like expanding my horizons, not to mention what the extra calories might expand too.
If you're going to use a prepared syrup, I *highly* recommend Monin brand syrups. They taste far better than DaVinci or Torani, IMO. Especially the sugar-free variety. Check www.monin.com for a supplier near you. I find them at AJ's Fine Foods and Fry's Electronics (wierd, I know).
I was taught to use canned evaporated milk, so sometimes I use 1/2 evaporated milk and 1/2 water.
Can I ask how you store your evaporated milk once you open the can?
I don't...I bake more cake untill I use it up! lol
Remember, I have a shop.
Fry's!?! Wow that is weird, I haven't paid attention to even see those in there, now I gotta go to find them at our local Fry's. Thanks
If you're going to use a prepared syrup, I *highly* recommend Monin brand syrups. They taste far better than DaVinci or Torani, IMO. Especially the sugar-free variety. Check www.monin.com for a supplier near you. I find them at AJ's Fine Foods and Fry's Electronics (wierd, I know).
Do you use these syrups strictly for flavoring buttercream or do you add it to cakes, too? How have you used them? And how much do you use? Thanks!
I'd like to know that as well...how do you use the syrups? Oh and here's another flavor that is pretty darned good....creme brulee, I don't know if it's in the liquid but it is in the powder and yummy!!
OMG! a whole nother can of cake flavor worms! OK somebody out there has got to know about how to use the syrups in cakes and frosting! Please tell the rest of us, wow, the possibilities in flavors, can't wait to try! 
I know! Those flavored syrups! I see them every time I buy coffee, and I think...hmm! All those flavors! What about flavored fillings?
The only one I have is I think irish cream. Hmm. Caramel vanilla cake with irish cream filling..?
I better go now 
So far I've only used the monin syrups as a shortcut instead of making my own simple syrup to soak into the layers. I can tell you that the caramel creamer in my basic cake recipe drizzled with the caramel monin syrup is divine. the cake didn't last long enough for me to try either an apple filling or a penuche icing.
I haven't tried it with buttercream yet, but I'll bet it would be wonderful! I do make a divine granola (entirely fat free sugar free and completely CORE for anyone on weight watchers) from the sugar free monin syrups, so I know it bakes well.
yesterday i made chocolate cups replaceing 1/2 cup of water for 1/2 cup vanilla toffee caramel coffee creamer.made by international delight in my cake mix and then made a filling using 1/4 cup Butter 1/4 cup shortening 2 cups powdered sugar
pinch salt
1 1/2 Tlbs caramel ice cream topping
2 1/2 Tlbs vanilla toffee caramel creamer
beat butter,shortening until beat in sugar,salt, topping and creamer.beat until light&fuffy. fill pastry bag an pipe into cupcakes.frost with chocolate iceing. these are to die for. i'm going to try.irish cream in my filling next time.last year i saw some kind of spice creamer i bet that would be good to make a filling for a pumpkin cake roll. 
I do make a divine granola (entirely fat free sugar free and completely CORE for anyone on weight watchers)
Could you possibly give me that recipe. I am on Weight Watchers and have lost 4 or 5 pounds so far, only 20 more to go....
Me too, please! How would it work with the FLEX plan of WW? (is it relatively low in calories, high in fiber?)
CORE Granola
completely core, or 3 points per 1/2 c serving (flex)
4 C uncooked oatmeal (I like the rolled oats best, but quick oats also work)
1 C dried fat free milk
1/2 C uncooked plain cream of wheat
Mix dry ingredients together in a sheet pan.
Add fat free/sugar free syrup (my favorite brand is Monin, and the caramel flavor is fabulous for this, but you could really use any flavor). I don't have precise measurements--you just want everything to be damp when it's all stirred together. Perhaps a cup of the syrup is used?
Bake at 275 for about an hour, sometimes a little more, stirring every 20 minutes or so (like you would with chex mix). Watch carefully at the end--you want it to be nicely toasted, but not burnt. Let cool completely and bag.
There are *tons* of fabulous recipes and lots of good advice and support at http://www.healthdiscovery.net/forums/index.php? . When I'm not here, I'm there. And I'm Modthyrth wherever I am online.
Ok....so I went to the store and bought the liquid coffee creamers chai spice and vanilla carmel. I put the vanilla carmel in a cup of Creme Brule' (seattles best coffee) and it was soooooo good. I don't normally add creamers to my coffee and I love the good strong coffee (not starbucks..too bitter) but this creamer was great. Also when I went to check out the powdered kinds I saw CHOCOLATE CARMEL powdered creamer.....
I saw where someone had mentioned wanting to put the carmel vanilla in a choc cake so....now you can buy it and put it in a choc cake...
Just printed off my coupons from the coffeemate website. It is a Nestles product but I just googled it.
OMG more flavors to try!!!! LOL
I made the vanilla/carmel cake and omg was it DELISH!!!! I added the powder to my BC too but it was just OVER the top sweet! even my neighbor who eats the frosting not the cake said it was too sweet. So im wondering what flavor i would use with it.. The apple sounds soooooo yummy!!!!
I also liked the idea of the pumpkin with c/cheese frosting! I personally dont like pumpkin pie but this sounds AWESOME! Im definately gunna try that!!!!
I tried a white chocolate caramel this weekend. I used a white cake mix, added white chocolate pudding mix, 2 tbls of the caramel creamer, an extra egg and 1 cup of white chocolate chips. I gave out samples at a wedding show last night and got great reviews on it. I also made a vanilla chai tea cake, but I used the chai concentrate that you get in the box for the water. I used a french vanilla cake mix and a box of vanilla pudding. It was very good, too. Now if I could only find the chai spice coffee-mate in my neck of the woods!
Here is some info. regarding caramel flavor pairings. ALL of this info. came from the book, "in the sweet kitchen" from Regan Daley. It is a pretty comprehensive book for bakers. I've had it on the shelf for years and just cracked it open to discover how amazingly good it is!
In this book, there is a chart listing "many of the best combinations of ingredients and flavours."
There is another chart of common liqueurs used in baking so I'll list the flavor of liqueur after the ingredient (where applicable) as you could probably use most of these liqueurs to flavor buttercream.
The following flavors pair well with caramel:
"ALMONDS (Amaretto is an almond flavored liqueur / creme d'amande from France)
APPLES
APRICOTS (creme d'abricots, France / creme de noyau, from France, mixes apricot and other stone fruit pits and tastes much like almonds / apricot brandy)
BANANAS (creme de banane, from France)
CASHEWS
CHERRIES (Cheri Swisse - from Switzerland, it's chocolate and sweet cherries / Maraschino, from Italy, uses Wild Italian Marasca cherries and crushed cherry pits / creme de cerise from France / cherry brandy)
CHESTNUTS
CHOCOLATE (Sabra, from Israel, is a blend of chocolate and orange / Irish Cream, from Ireland, mixes coffee, chocolate, cream, and whiskey / White Chocolate Cream Liqueur-- such as Godiva -- mixes white chocolate, vanilla, cream, and brandy / Chocolate Cream Liqueur, such as Cadbury from Britain, mixes chocolate, cream, and brandy / creme de cacao, from France, mixes cocoa beans and vanilla)
COFFEE (Kahlua, from Mexico / Tia Maria, from Mexico, blends dark roast coffee and rum / Irish Cream, from Ireland, mixes coffee, chocolate, cream and whiskey / creme de cafe)
CORNMEAL
DRIED DATES
DRIED FIGS
GINGER
GOOSEBERRIES
GRAPEFRUIT
HAZELNUTS (Frangelico, from Italy, is a mix of hazelnuts and vanilla / Noisette, from France, is a hazelnut liqueur)
LEMONS
LIMES
MACADAMIA NUTS
MANGOES
MARZIPAN
MARSCAPONE CHEESE
NECTARINES
OATS
ORANGES (Aurum is an Italian belnd of oranges and other citrus fruit with brandy / Cointreau, from France, is a slightly herbal orange liqueur / Grand Marnier, from France, mixes orange peel and Cognac / Sabra, from Israel, is a blend of chocolate and orange / Southern Comfort, from St. Louis, Missouri, blends peaches, bourbon, and oranges / Triple Sec, from France, is flavoured with bitter orange peel)
PAPAYAS
PASSION FRUIT (La Grande Passion, from France, is a passion fruit liqueur)
PEACHES (Southern Comfort, from St. Louis, Missouri, blends peaches, bourbon, and oranges / peach brandy)
PEANUTS / PEANUT BUTTER
PEARS (Poire William, from France and Switzerland, is an eau-de-vie made from pear)
PECANS
PERSIMMONS
PINEAPPLES (creme d'ananas, from France, mixes pineapples and vanilla)
PLUMS (Prunelle, from France, is wild blackthorn plums (sloes) and brandy / Sloe Gin (Britain, US) is a made by pricking wild plums in gin for several months, then straining)
PRUNES
PUMPKINS
QUINCES
RAISINS
RASPBERRIES (creme de framboise, from France)
RHUBARB
STRAWBERRIES (creme de fraises from France)
SWEET POTATO
TEA - black, esp. Earl Grey (creme de the, creme de recco, both from france, combine black tea leaves and brandy)
WALNUTS (creme de noix, from France)
crafty01, could you post your caramel apple filling recipe please?
Thank you!
Lisa
I wanted to let you all know that nestle's website has a recipe for Vanilla-Caramel Cheesecake using the vanilla caramel liquid creamer. It looks really good. Here's the link:
http://www.verybestbaking.com/recipes/detail.aspx?ID=137190
Also, another little trick with coffee creamer: my mom always used to make us oatmeal (not the instant kind in individual packages) and she would put a little french vanilla creamer in it. I do the same thing with my kids now and it is the only way they will eat oatmeal! Gives it a little extra 'something'.
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