I am doing a cake testing this weekend, and the client would like to try a hazelnut filling. I'm looking for something other than Nutella. I thought I saw a forum about using coffee mate but can't seem to find it. How much should I use? Should I use the powdered form or liquid? Thanks!

In search, type in coffee creamer - I think there are over 7000 posts/topics on how to use it in every way you can think of. Simple answer is to use it in place of some of your liquid, depending on the strength of flavor you want.

HTH

never tried but i would use the liquid and jsut replace it with the liquid in the recipe.

I use the liquid form and replace the full amount of liquid the recipes calls for. You can also use the powder and mix equal amounts of water and powder and then replace for the liquid. Good luck!

Ahhh I'm in JAX too!

There's a great recipe for hazelnut buttercream at www.cakewalkchicago.com

It uses powdered coffee creamer.

I've used this recipe and it's delicious. I grew up on Nutella and love it.

http://www.cakecentral.com/cake_recipe-3853-0-Chocolate-Hazelnut-Buttercream.html

Loranne Oils has a hazelnut flavoring...just use it instead of vanilla extract in your icing recipe? Although, you may have to not use as much because the oils are very concentrated

Thank you for the quick responses!! I'll give it a try.

I often add a tablespoon or two of hazelnut syrup (the stuff they use to flavor coffee) along with the vanilla when I make buttercream. I just like the added flavor. If you use a hazelnut filling this might be nice as your overall frosting.

Spice Barn makes very nice extracts and they do carry Hazlenut. But if you'd like something with a little kick you could always use Frangelico liquere.
http://spicebarn.com/hazelnut_flavoring.htm