I watched the sugarshack video on youtube. Why would you use coffee creamer in hot water, does this create the same flavor as adding milk, but then you don't have to worry about spoiling??

Just curious, as I am always looking at trying new things... or is to add flavor? I have read that if you use milk in your icing, you don't need to refrigerate. Although I have done this and sometimes I think that I can smell sour milk?! (maybe it is just me, not on the cake, but I can smell it when I have my containers out and and putting in pipping bags)

any insight??

I know that I do not refrigerate a cake where milk is used in the buttercream but I do refrigerate any icing that is left over for up to two weeks. I have never stored buttercream outside of the fridge so I don't know about a sour smell.

I don't know.....I think that SS can be the only one to really answer this question. I would assume it is for either a "creamier" taste or a milk substitute.

Only she can answer for sure, but I know that adding coffee creamer to things makes for a much creamier, more flavorful end product.

My grandmother actually clued me into using coffee creamer for a lot of recipes. I use it in my homemade skin on mashed potatoes and it makes them incredible! Even if I'm cheating and using instant, I'll throw a handful of powdered creamer in...coffee mate only though!

As far as using it so it won't spoil, I don't think that has much to do with it. Icing made with milk or even real cream won't spoil. The sugar prevents that from happening.

It is because creamer is non dairy and you dont' have to refrigerate.

The coffee creamer powder is mixed at a higher concentration for the icing than if you were making it for coffee to drink. So it is richer and creamier than milk, IMO.

But I am sure milk works too.


HTH