Has anyone tried using flavored creamer (like creme brulee, or vanilla) instead of milk in their buttercream frosting? im tempted in trying it, wondering if anyone has experimented w/it, and does it give a splash of flavor to it?

thnx

YES!! I have used the french vanilla ALOT! It doesn't had a huge difference, but a subtle one. The amaretto, hazlenut and the cinnamon french vanilla is wonderful too. You may want to coordinate the flavor of the creamer to the flavor of the cake. I used the creamer instead of the milk or water for the icing. It cuts down on the sweetness of it also. I think I am addicted to the flavored creamers! I can't wait til the holidays to try the ginerbread and eggnog flavor!

Good luck and happy decorating!!

likely it would be fine. I prefer flavor oils though - I have more control over the types and intensity of flavor

I have been looking for the Lorann oils but it looks like I am going to have to buy them online.

I did buy something this past week on vacation that I am going to try. I bought some Pina Colada mix from T.G.I.F's. I will replace the liquid in my recipe with the pina colada mix. My daughter likes the pina colada cake I make with the frozen concentrate from Bacardi's. I would also like to use the pina colada mix in my buttercream to enhance the pina colada taste.

darkchocolate

ive used the hazelnut in my bc instead of the milk and it turned out great! i used it with banana flavored cake.

Instead of regular milk to thin out my buttercream. I thin it out with Vanilla Rice Dream, and it tastes great.

I have a recipe that uses non-dairy creamer in the bc and it is suppose to taste like Pillsbury's Frosting in the grocery store. I have not tried it yet.

I also use the creamer in my icing, thanks to one of the ladies on the board and it works out just great. Everyone loves the added flavor.

I use the powder French Vanilla; dissolve it in a bit of water and add it to the BC.

Hazelnut is the Best paired with Chocolate cake! Makes awesome cake balls too! I use the plain creamer (powdered) instead of milk in regular BC- everyone loves it.........makes the texture nice too. Not greasy!

yes i have used the creamer. i usually use the hazelnut but they all are good. its nice to have different flavors to pick from.

I love the flavored creamers, I use them in my buttercream and also in my cake mixes for the liquid and just adjust the oil slightly makes some wonderful tasting cakes !!!

If you use the liquid creamer in your icing do you need to keep the cake in the fridge or can you leave it out?

I usually only leave mine out for a couple of hours- that's usually about how long it lasts before it's all gone-

I'm really not sure How long would be safe though........maybe someone else can help. Sorry-

DeniseRoy, most liquid creamers are non-dairy, so it *should* be fine un-refrigerated, unless any other ingredients are dangerous, i.e. raw eggs, milk, etc. But, the ICING should be fine if it's made with non-dairy creamer! HTH. Happy baking!

Thanks I love the creamer in my coffee I will have to try it in my icing, the new vanilla chi (not sure of spelling) is awsome.

m0use,

Have you used soymilk in icings or cakes? I've always wondered about soymilk with recipes - with pudding it doens't seem to "congeal" correctly. Do you know anything about using it in icin or cakes, or have you just used ricemilk? Anyone else?