Yes they can. I use them all the time. I substitute it for the part to all of the milk in my recipe. It tastes very yummy!
I don't use that particular brand but yes I do use coffee syrup in my buttercream, especially the creme brulee. I have used German and White chocolate along with cocoa to make fudgy buttercream as well as french vanilla, caramel, butterscotch and Irish Cream by themselves. I routinely brush the tops of my cupcakes with syrup before frosting them, a little goes a long way, to keep them from drying out as fast. I substitute all the liquid (about 2 ounces) in my buttercream recipe for coffee syrup. The only trouble I have had is with coloring some of the piping frosting, sometimes it makes it look grainy.
We now have pumpkin spice avail too so that will be great for the holidays ~ What a great idea! I don't know if it would work for buttercream, but i love to mix flavours in italian sodas... like peach raspberry, yum! i'm definitely going to have to try this... such smarties around this forum!
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