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Coffee Creamer in lieu of Water

post #1 of 22
Thread Starter 
Hello all,

I had read that some of you are using flavoured coffe creamers instead of water in your buttercream recipes. I tried this for a cake I had due this weekend and made my large batch of icing (enough for three cakes) as usual except added half butter instead of all shortening and one cup of French Vanilla creamer instead of water. When I mixed it up, it turned a light brown! I know that the butter colours it slightly yellow and I was going to add a little bit of the white icing colour to it but it was way beyond that. Luckily I was doing a book and it didn't look too bad but I have a ton of this left over and it really isn't a great colour.

What do you do to overcome this? Perhaps I am using the wrong product...what happened?!?!

Any thoughts?
Suzanne M.

P.S. It definitely was creamier and nice tasting but I like my lily white icing. Does this have to be an either or?
post #2 of 22
Hmmmmmmm interesting - I don't know if this has anything to do with it, but all the posts that I've seen where flavored creamers are being used have been in the cake mixes - not the icings so when I read your post I have to admit that's the first time I've heard of someone using it in an icing. I could be mistaken - anyone else?
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post #3 of 22
No, I've mentioned several times using it in my icing to thin in for icing the cake. Yummy!!

French Vanilla is my absolute favorite. It has not changed the color of my icing. Other flavors have, but that's because they are not white creamers. Whatever color the creamer is will affect your icing.

Higher quality butters will barely (if at all) affect the color of your icing. They do not usually affect the taste, just the color.
post #4 of 22
Yes, I definitely use it in cake mixes, but have also used a small amount in BC before. I use the French vanilla, either the liquid or the powder, but, like I said a small amount, maybe a couple of tablespoons. This creamer stuff is also very good in pancakes! BTW, I can't remember where I read this, but adding a teaspoon or so of lemon juice helps to whiten BC icing. I don't know why, but it does seem to work.

Sandi
post #5 of 22
I also use the French vanilla in my oatmeal!!
post #6 of 22
I too have posted a lot about doing this.. If you use the French Vanilla Coffee Mate Creamer you should not have that trouble not if you use a Vanilla say the Vanilla Nut or The Vanilla I think its carmel or something like that then yes they are a bit brown and other flavors may change if the flavor is not white.. I too add Butter and Shortening to my frosting so ..
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post #7 of 22
I've also used flavored coffee creamers mostly in the cake mixes, and they've tasted great. Occassionally I've added it also to the icings, but in small amounts, about a spoon or two, just to thin it out.
Emi
post #8 of 22
What brand of creamer do you use. I have noticed that some brands do have a bit of a brownish tint to them. Coffemate is proabably the best choice.
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post #9 of 22
i have yet to try this, but i know there is a white icing color that you can use to make your icing white. i think you can order it from a few of the cake supply stores online.
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post #10 of 22
I typically use CoffeeMate, I do have some International Delight (I got $1.25 off coupons! had to try it!!)
post #11 of 22
Ok... i want to try creamer in my white cake instead of water. Is ther a kind that will taste yeuum, but not change the flavor of the white cake. I guess I'm asking if they have plain creamer?? icon_lol.gif
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post #12 of 22
Try vanilla.
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post #13 of 22
Quote:
Originally Posted by cali4dawn

No, I've mentioned several times using it in my icing to thin in for icing the cake. Yummy!!

French Vanilla is my absolute favorite. It has not changed the color of my icing. Other flavors have, but that's because they are not white creamers. Whatever color the creamer is will affect your icing.

Higher quality butters will barely (if at all) affect the color of your icing. They do not usually affect the taste, just the color.



HELLO DAWN! HOW ARE YA! I WANTED TELL YOU THTA WHEN I MADE YOUR BC...FOR OUR CLASS CAKE LAST WEEK, IT HAD A YELLOW TINT TO IT?? DOES YOURS COME OUT COMPLETELY WHITE?
Ute
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Ute
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post #14 of 22
Thread Starter 
Okay...I believe I found my error. I thought that I was replacing all the water in my recipe for the creamer...that was 1 CUP! I didn't realize you just used a little bit to thin it. No wonder it was sooo creamy...and quite coloured. LOL

I'll use the water next time and just add a little for taste.

Thanks everyone,
Suzanne M.

Here's the cake I made with the icing. It looks better in the picture 'cause of the flash. It was for a scrapbooking enthusiast.
post #15 of 22
not to be rude or anything, but are we allowed to post peoples faces now?
i've been gone for a while and don't know if this has changed? icon_lol.gif
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