Coffee-Mate Liquid Creamers:

http://coffeetea.about.com/cs/creamermixes/gr/coffeemate.htm

What's in (Liquid) Coffee-Mate:
(Water, sugar & fat.)

http://www.discountcoffee.com/FrenchVanillaLiquidCreamers.htm

Here's Nestles AU site:

http://www.nestle.com.au/

Coffee-Mate Powdered Creamers:

http://www.cw-usa.com/supplies-condiments-creamers-powdered-coffeemate-canisters-box.html

What's in (Powdered) Coffee-Mate:
(Sugar, fat & calories.)

http://www.dooyoo.co.uk/drinks/nestle-coffee-mate/1013017/

History of Coffee-Mate:
(Covers most of the flavors.)

http://en.wikipedia.org/wiki/Coffee-Mate

International Delight Coffee Creamers:

http://www.internationaldelight.com/

Recipes for making your own Flavored Creamers:
(Most start with regular flavored powdered creamer.)

http://busycooks.about.com/library/recipes/blflavcoffcream.htm

Flavoring Coffee with Extracts:

http://www.urlobsession.com/2006/09/09/enjoy-gourmet-flavored-coffee-on-a-budget/

HTH

Thank you Jan, for posting some probs with the coffee creamer. I think by reading all of the posts, it seems that you shouldn't replace all of the liquid with the creamer and you will be fine.
Christina

Thanks JanH, lots of valuable information.

Not everyones ovens are the same, not everyones pans are the same or brand of oils...

I have done mostly cupcakes with the creamers, I did make a sheet cake with the french vanilla coffee mate, and I, personally, did not have an issue with sinking, does not mean that everyone wont.

Everyone will need to play around and find the formula that works best for them, then they can share their expierence so others may try it out to see how it works.

That is what I really love about our little forum here. One persons succees may not be anothers, but the inspiration level here is tremendous. I may not be an expert decorator but seeing those that are, gives me the motivation and the strive to become better and to want to try new things.

I hope everyone keeps trying and please, let me know how it worked (or didnt) for you!!

Boy Jan, you are the master of the search!

Jan is the master of back forums!! How do you do it??!

I made cupcakes with a french vanilla cake mix yesterday, doing half with creme creamer, and half with choc rasp creamer. the carmel ones were fine, but the rasp ones sank. I checked them with a toothpick and they were done, but still sank.

I am wondering if anyone has done a tiered wedding type cake using all creamer for water and if it was able to hold up...

Certainly not everyone bakes under exactly the same conditions.

However, if you've been able to consistently produce usable cakes, and the introduction of liquid coffee creamer resulted in a cake failure; it's a pretty safe bet the creamer was the cause.

In order to identify what works and what doesn't with the liquid creamer, there needs to be standardized info:

What recipe did you use.
(Iinclude brand of cake mix, what extenders or enhancers, additional add-in's, etc.)

Which coffee creamer flavor did you use.
(Which brand: Coffee-Mate, Int'l. Delight, other.)

What size pans and how long did you bake at what temperature.

This way it would be easy to identify the problem areas and correct them and also to identify the proven "recipes" and repeat them, for all flavors in all pan sizes.

Sharing this info will result in a large collection of tried and true recipes for all CC members to enjoy.

it was the rasberry that collapsed for me too... it is made by ID... I am going to do a coffeemate one tomorrow and see if it changes

Oh my. Heaven. I'm not a cake decorator...not yet anyway! I've been following this post and decided to try something. I didn't have any cake mixes, so I decided to make the Buttercream Dream recipe and substitute the vanilla and milk for Caramel Hazelnut Swirl liquid creamer. It tinted my icing a bit, but I'm a fondant girl, so that wouldn't matter anyway. I have never made icing from scratch either. I can't believe how easy it was! That was the first use of my new KA as well. So exciting! Hubby is nervous. He has watched me with my cookie orders over the past few months and is worried about what I might try with cakes. LOL! Now what am I going to do with all of this icing?!?! Son's birthday is in 2 days, but we aren't celebrating for 2 more weeks (we are sharing a party on June 2), but he is having 2 friends over on Saturday. Will it last until the weekend? I'm assuming it needs to go in the fridge and then warm to room temp before I try and ice with it? Oh, I also tried it with a bite of Satin Ice fondant since that is my fav. Yum!! I just wish I had some cake to try it on.

Jan, great article from bakingvand baking science! Tnanks.

I cannot wait to try this in my BC!! I bought the coffeemate coconut creme and thought I'd use it in my BC for a filler on an "extra" cake for my nephew's birthday on Saturday!! (am making drum set cakes, and a couple of the small ones I thought I'd do something different on with the flavors!) I'll let y'all know how it tastes! I definitely want to try it with cake soon and see if I can make it work! I think it was said before that the problem may be that when using the creamer it adds more sugar and fat, so you need to balance it. We'll see!

Thats what I always do whenever I use the coffe creamer and it tastes great. Now, I'll tell you something else I do (just between us two ), when you make the buttercream, use the liquid coffee creamer instead of the water or milk, it tastes really good and the buttercream is so creamy...you'll love it!

Well, I guess I'm going to bake a cake before I start my diet this weekend.

CC is awesome. Thanks to all for the great ideas!!!

Ok, gotta say, great idea. I made a chocolate caramel nut cake today (which I was working the details out before seeing this post). I replaced all of the water with the International Delights Chocolate Caramel Creamer. OMG! Its so light & Fluffy and rises so much better. I have just discovered my secret ingredient. I am doing a lemon meringue tomorrow, the cake is yellow with Creme Broulee and lemon filling, lemon top topped w/meringue & Whipped cream cheese frosting on the sides. Cross your fingures, it is my attempt at something unique.

Okay...you stay in Cleveland with your secret ingredient and I'll stay in Akron with mine. Ha!

I wish I could do cakes. I'm only legal for cookies and things that don't need to go in the fridge. Bummer. Lucky cake bakers you.

OK, so today I enhanced with Coffeemate Creamer in Creme Brulee flavor, good Lord help me and my thighs! It is soooooo good! I am going to start a new thread though about this and something I learned doing it! Will title it Coffee Creamer Working for me beause......

Here's SugarBakerz' new thread:

http://forum.cakecentral.com/cake-decorating-ftopicp-2990453-.html

HTH

I just got my creamer tonight. I can't wait to try a cake this way!

I just tried an awesome combination... I used the WASC recipe (minus the almond flavoring, only used vanilla) with a french vanilla cake mix, and when putting in the liquid I used half milk and half white chocolate raspberry ID. OMG was it delicious (and I still haven't frosted the cake yet!) I am going to fill it with raspberry white chocolate mousse from ladycakes.com, and then use the same ID flavor to make bc frosting. I can't wait to try the rest of the combo all put together... good thing this cake is for a paying customer, otherwise I think I'd be eating the entire thing myself.

Thank you so much for beginning this thread! I had never thought of using coffee creamers in cakes before... Now I'm hooked!!

I replaced the milk in my BC with ID French Vanilla (I always have on hand - my fav in my coffee) and it really added a great flavor to my regular BC! DH was so excited about it! A question - If I use this on a wedding cake I'm covering in fondant, will it be able to sit out in heat for the day? I tried this "new" French Vanilla BC covered in MMF, but we ate it right away - and of course the bride loved it and wants it on the cake!! The wedding venue will be air conditioned and I leave my creamer sit out all morning and it doesn't go bad, so maybe it will be fine???? Please help!!

just found cho raspberry creamer
yesterday

I am going to the kitchen and try in a cake right now
if I could just get off this website
it wont let me go

bobwonderbuns wrote
I know what you mean -- those fondant ropes wrapping around your wrists binding them to this site forever... No wonder the house never gets clean!!

my house may never get clean but boy does it smell good
like white chocolate raspberry

just made a cake with international delight choc rasp creamer

made cake just to try the creamer
used pillsbury white cake with 4 egg whites
substituted all water for creamer
it collapsed on me
but still good

Wow! I came upon this thread while searching for something else and ended up scanning the whole thing becauuuuse....I love adding coffee creamer to cake recipes! I have only tried the powdered creamer so far, but I have wanted to try the liquid and this thread has motivated me to put it at the top of the "gotta try this" list! Thanks for all the great combo ideas, and to those who have tried the blueberry flavor-- I saw that one in the store, thought it sounded good as I love blueberries, but wasn't sure about how to use it in cake for best flavor combos, now I have some great ideas! In my scanning of the posts I didn't see this combo that I have recently tried so I thought I would share it , if anyone is interested, it was fabulous! I used a white cake mix, added a box of butterscotch pudding mix, and about a third cup powdered pralines and creme coffeemate. Thanks so much also for the great sites given for coffeemate and mybrandsinc. Can't wait to check these out!

Happy Baking y'all
Robin

i love the idea of using coffee creamers to add flavor. i recently made the WASC chocolate version and subed some of the milk w/ bailey's liquor and it tastes amazing!! i swear i could have eaten the batter out of the bowl. i'm gonna try it this sat. w/ the reg. vanilla version.

happy baking

I think I'm going to stick with just using the creamer to flavor my icing because of all the problems people are having with their cakes collapsing. Yikes! I bought a bottle of French Vanilla last night and can't wait to see what that tastes like in the icing. I've used Caramel Vanilla (or was it Caramel Hazelnut?) before and it was so yummy!

I love you ladies and gentlemen. I just found out that the super Target by my mom in San Antonio has every flavor possible. I'm gonna go shopping on my next visit in a few weeks Chocolate Raspberry....yummmmm