I use the liquid creamers in place of the water/milk that the recipe calls for. I have tried a reconstituted powdered creamer, as well, but liked the taste of the premade better.
Example, in the WASC recipe it calls for 2 & 2/3 cup of water. I use 2 & 2/3 cup of white chocolate raspberry creamer instead. Yummilicious!
When I use liquid creamer, I only replace 1/4 cup of the water with the creamer. For example, I make a Vanilla Caramel cake with vanilla cake mix and Vanilla Caramel creamer. The mix calls for 1 & 1/3 cup water so I put 1/4 cup creamer and the rest I use water. That creamer is very strong though so I can't imagine replacing all the water with it. The taste is strong enough with 1/4 cup.
HTH,
HeatherMari
When I use liquid creamer, I only replace 1/4 cup of the water with the creamer. For example, I make a Vanilla Caramel cake with vanilla cake mix and Vanilla Caramel creamer. The mix calls for 1 & 1/3 cup water so I put 1/4 cup creamer and the rest I use water. That creamer is very strong though so I can't imagine replacing all the water with it. The taste is strong enough with 1/4 cup.
HTH,
HeatherMari
that sounds so yummy...i think i just may have to try that. i love doctoring up cake mixes!! 
Maybe for me, the flavors aren't as intense because I'm using the store brand cake mixes to start with and when I make them the way it states on the back of the box they don't turn out as rich as a normally prepared DH mix.
To get them not to fall, I fill the pan so that the cake cooks above the edge, use two flower nails for large pans, use bake even strips, cook at 325 for much longer than normal. I tend to start with the normal time and then keep adding time at 5 to 7 minute intervals, until the middle of the cake springs back instead of staying indented.
I haven't tried the liquid creamers yet, but have used the powdered religiously in the past 4-6 months. My BC is never made without the addition of french vanilla creamer mixed in with my vanilla extract. I love the richer, vanilla flavor. My customers have raved over it, as well. When I make all of my cakes, they get a touch of the french vanilla creamer, as well. I use the chocolate creamer in combination with my melted milk chocolate in my BC and milk chocolate cakes. I use the vanilla caramel for BC and vanilla caramel peanut butter cake, too. I've also found the powdered creamers (I've tried pretty much all of them) are fantastic little *additions* to my cakes, cookies, cupcakes and icings alike. Customers have commented on something that tastes *different* in my cakes from others, and how great it tastes. Little do they know...they probably use *my secret ingredient* every time they fix a cup of coffee. LOL.
Amy
I haven't tried the liquid creamers yet, but have used the powdered religiously in the past 4-6 months. My BC is never made without the addition of french vanilla creamer mixed in with my vanilla extract. I love the richer, vanilla flavor. My customers have raved over it, as well. When I make all of my cakes, they get a touch of the french vanilla creamer, as well. I use the chocolate creamer in combination with my melted milk chocolate in my BC and milk chocolate cakes. I use the vanilla caramel for BC and vanilla caramel peanut butter cake, too. I've also found the powdered creamers (I've tried pretty much all of them) are fantastic little *additions* to my cakes, cookies, cupcakes and icings alike. Customers have commented on something that tastes *different* in my cakes from others, and how great it tastes. Little do they know...they probably use *my secret ingredient* every time they fix a cup of coffee. LOL.
Amy
wow!...i never thought about the powdered version! 
With the powdered versions, I don't have to worry about using it QUICKLY...they have a much longer shelf life. I just love them and can't imagine preparing any of my items without them as an addition into the mix.
Amy
Amy - Do you dissolve the powder in your water for the cake mixes or just put it in on it's own? I never thought of using it in my bc! Sounds delish! I would love having a stronger vanilla flavor in my bc. I'll have to give that a try!
Ooh! Just thought...they had a peppermint mocha creamer out at Christmas time...added to chocolate bc...that would be heavenly!!
Nope, I don't dissolve it. Just add in when I add the milk and vanilla extract. I've had NO trouble at all with it.
HTH,
Amy
Does anyone use the creamers in scratch cakes and if you how do you add it?
Jacqui
Jacqui, I only scratch bake. I just add powdered creamer in with the milk and extract.
HTH,
Amy
Amy, how much creamer do you add to your cake recipe? I'll have to try the creamer in my IMBC!
Jacqui
Honestly, I don't measure it. I'd estimate perhaps 1-2 T., because I just LOVE the sweet taste that it adds! 
Amy
Thanks so much Amy...I'll give it a try!
Jacqui
I will ditto how much I like the powdered creamers. I had a horrible time with the liquid ones, very very fussy to use in a cake. The powdered ones seem fine. And I can take my time using it, that is of course a plus.
I use both kinds of creamer--dry and liquid. The liquid does have a long shelf life, but to keep them longer, I freeze it in ice cube trays (2 Tbs. to each) and then put the cubes in freezer bags labeled with the flavor. I can pop one in a cup of coffee once in awhile for a little treat!!
Lilybird
I have also used the liquid creamer to make fillings. I whip the heavy whipping cream and add the creamer a little at a time until i get the flavor I am looking for and whip a little more and you have an awesome fluffy filling.
It does need to be refrigerated, since it is a dairy product. I made one this weekend and it sat out for awhile and was just fine, but any long period may cause the whipping cream to breakdown or melt if it is warm.
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