Ok last night I bought the following:
Creme Brulee
Amerreto
Cinnimon Hazelnut
Vanilla Caramel
Coffee Creamers....Now what can I do with them? lmao I know I can use them instead of water in my recipes but I've heard stories of how it didn't rise well and so on, so can I do my cake as normal but add some to the Butter Cream icing? if so how?! and how much? These were on sale at Acme Markets 2 for $4.~ for the smaller bottle and 2 for $6.~ for the larger huge bottle. I have them unopened in the fridge...how long will they last unopened? I know there is a sell/use by date on it but is it just like milk only have a week or so to use it once opened? I'm sorry for all the questions but I've never done this before and am a little blonde when it comes to new stuff. No offence intended I am actually a blonde lmao. 
TIA for all your help, suggestions, hints, tips, and recipe adjustments 
How about mixing them in a simple syrup solution as a cake wash. It will add flavor to your cake if you brush on after it is baked and you won't have to worry about it not rising. I would think you could add to buttercream just like milk or water. Let us know how you use it and the results. Creme Brule sounds yummy!
If you read the list of ingredients; you will quickly see that the creamer is a non-dairy product with an extremely long shelf life.....
I tried the creamers, both liquid and powdered and found that by the time I added enough to make a significant taste difference; the b/c was too sweet.
I only made the one cake with the powdered creamer; I didn't notice any (structural) difference in the finished product.
I think I'm just going to online order some less ordinary extracts to flavor my "stuff" and not have to worry about all the extra additives, etc. in the creamers.
I want my flavors to be strong, but don't want the added sweetness.
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Thanks guys! Really appreciate it! I'm thinking of using these to make my cake balls for christmas presents, as the binders and a little mixed in with the melted chocolate that I plan to dip them in. I've made up my list of christmas goodies I'm going to make and it's Cake Truffles (balls just doesn't sound nice for christmas lol), Brownies, and Cookies. Going to make Chocolate Chip with white and milk chocolate/semi sweet chocoalte chips, and Sugar cookies, sprinkled with colored sugar and also some with the edges dipped into colored sugar. Sound good?
I just tried that last weekend ( in my cake balls) and they were very yummy. I used the vanilla carmel. I also have added to my buttercream and get rave reviews. Also, I threw some in my brownie mix for bunco one night and the ladies were going nuts over them. Love love love the coffee creamers. I have only used the powdered kind so far and it has made no difference in my cakes rising that I have noticed??
Good luck experimenting!
I've used the powder in my cake. Didn't notice a diff.
I use only liquid creamer in my balls. That's it and they are great.
I made Choc. cake w/choc. mint truffle creamer dipped in choc. and also butter cake w/ vanilla caramel creamer dipped in white choc. Everyone raved about them.
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