All This Coffee Creamer Discussion..
Decorating By kjackson Updated 10 Nov 2006 , 1:25am by Bouncin4Bonjovi
I am so sorry.. LOL this is like the 3rd creamer question on this page.. 
I'm a little confused now that I've read some other posts.. I was curious.. I was thinking you could just replace some of the powdered sugar w/ the powdered coffee creamer in your BC.. but I seen some of the gals here are talking about liquid creamer. You put liquid in the BC? Wouldn't you have to put ALOT in order to taste it .. therefore making the BC runny?? 
Anyone have a recipe (rule of thumb) as to what the change out is if doing the powdered creamer? TIA 
I just used the caramel vanilla liquid creamer in my buttercream. I replaced the liquid in my recipe (the one for FCBT) with the creamer. It was the best tasting BC! It had alot of flavor for just adding a few tablespoons of the creamer.
Thanks newto.. I was wondering how to go about the changes.. I bought some of the coconut creme (liquid) this morning and I opened it and it smells DIVINE. LOL Can't wait to try it in some icing. Thanks!... LOL Now.. What is FCBT? I seen that acronym on here yesterday, but they were talking about buttercream transfers, so I thought maybe they had just confused their letters (and meant FBCT) is it different than the regular crisco/butter BC?
Sorry-- yes you are right. FBCT is frozen buttercream transfer. The tutorial on here suggest a icing that is 1 cup crisco and 3 sticks of butter. I liked it sooo much better than the all crisco Wilton one that I use it for everything now.
NEWTODECORATING,
If you like the icings that have butter and crisco, instead of just crisco, you should try Buttercream Dream, unless you already have, but just in case here is the link. It is some kind of good!!! 
http://www.cakecentral.com/cake_recipe-2123-0-Buttercream-Dream.html
and chocolate
http://www.cakecentral.com/cake_recipe-2234-1-Chocolate-Buttercream-Dream.html
Okay.. my *WANTING* to make a batch w/ the coconut creme creamer lasted all of about 2 hours.. LOL I just made a batch and omitted all the liquids (usually vanilla & almond extract and water/milk as a thinner) and used the creamer in place of everything and it is yummy.
And thanks Connie for those links.. hubby has been wanting me to find a chocolate BC recipe.. I'll have to try those out.
Ohhh I am glad you tried it! Did you see the pumpkin spice creamer in the store? I am going to try pumpkin sugar cookies sandwiched with cream cheese icing!!
*droool* Those sound delicious..
Yes I did see the pumpkin creamer.. they also had the chai spice & cinnamony stuff, and 2 or 3 others.. I seen a commercial the other day for those same creamers and I could have swore they had a gingerbread one.. But I didn't see it this morning @ the store.. Will have to be on the lookout for that one. Maybe they'll keep them on the shelves long enough to try them all.. 
Okay, so then I should use liquid creamer in icing... but can you use the powdered in cake? Or use the liquid to replace some of the water there? It all sounds so good I want to try it, but need to make sure I get it right!
I have been doing either, depending on what I find at the store. I like using the liquid in cake mixes and expecially in the icing because you don't have to worry about it being gritty in there. I like the powder because it has a longer shelf life and I can mix it to the strength I want and only use a little at a time. I like it for cake balls.
Is it possible for one of you fine ladies to post (either here or in the recipe section) or just PM me heck I'd love that lol.... the recipe for using Liquid AND/OR Powered creamer in buttercream icing? My hubby loves french vanilla coffee and creamer and is allergic to Cream Cheese so there are limits to what types of icing I can use and I'd love to make him something special and surprise him
If you want to you can PM me the recipes or post them for the CCWorld to see but if possible could you let me know that you've posted them so I can grab and save them? 
Thanks so very much ladies!
Well since I am not often called a "fine lady" I figure I would give it a shot.
I like the FBCT icing and I use the creamer for the liquid to thin it.
1 cup crisco
3 sticks butter
2lbs of powdered sugar
and the coffee creamer of your choice to thin to desired consistancy.
ConnieB- thanks I just saw your post- I must be loosing it!! Sugar on the brain I think they call it!
I bet I would like those recipes, they are very close to what I have been using.
Thanks so much New! Not even something I need to write down for his sneaky self to find I can just slip it in there in place of all the liquid YAY!
I can only speak from my experience on this one..I used a white cake mix and substuted all the liquid for caramel vanilla creamer and it was DEFINATELY noticable. It made a very rich cake and perhaps a bit to much depending on your taste. I think next time I will cut back some and fill in with milk for the remaining liquid.
I always add just 2 Tblsp. of the powdered creamer to a cake mix.......I've tried it in white cake and yellow cake and even chocolate cake......it doesn't necessarily make me think of a caramel flavored cake (I used the vanilla/caramel creamer) it just really adds a great flavor....can't really explain it.....makes the background flavor just so much better. I have also added it to my bc........and I pretty much add about a Tablespoon or two of the powdered in the bc too.....it's wonderful.
There is a post somewhere on this site for a buttercream recipe that calls for the powdered creamer where she mixes 1 cup creamer to 1 cup hot water and adds it in replace of the liquid but she also adds her flavorings. I tried this recipe the other day with the vanilla carmel creamer and everyone just thought it was soooo good.
I just found the recipe I was in hopes it would state whose recipe it was but it didn't it is a CCer's and it wasn't posted in the recipes it was a to a forum
5 1/2 cups of High Ratio Shortning
5 cups powdered sugar (sifted)
Approx. 4 TBS of flavoring mix a combination (vanilla, butter & almond)
Approx. 21 TBS of the creamer mix.
This makes a very large batch of icing and it goes into your mixer all at once and let it mix for 5-7 mins. any longer and you will get air bubbles.
maybe someone else on here knows who's recipe this is or can find the post everytime I do a search I'm doing something wrong - I just can't find any past post's with any luck.
How long do you think that the liquid creamer would be good in icing. I was thinking about putting it in Antonia's royal icing for my cookies, but I do not want it to go bad. TIA Becky
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