French Vanilla Dry Coffeemate Creamer In Buttercream?!?!?
Decorating By gourmetcakes Updated 20 Jul 2007 , 3:38am by punkyf
Has anyone tried adding this to their buttercream recipe? I have always made 1/2 butter, 1/2 Crisco in my buttercream recipe. With the new 0 Trans Fat Crisco, I don't like the end result of the icing.....too greasy, takes too long to crust. I thought I would try the "all Crisco" buttercream, but add a vanilla flavoring to it. I purchased some French Vanilla extract to try, but just had the thought to add the dry creamer.
Any thoughts?
I'd give it a try 
I use the liquid coffee creamers in cake mixes alot and like the results. Never tried the powdered/dry ones though. Haven't tried either in icing because I didn't want the icing to have a tint to it.
Have you tried "creme bouquet" yet? It's wonderful in icing and mixes.
I just started using this actually and I really like it. I use sugarshacks recipe but use 1/2 butter and her recipe calls for dry coffee creamer that you mix with water. So I've been mixing up 1/2 cup regular coffee mate and 1/2 cup french vanilla coffeemate to one cup hot water. Then I keep it in my fridge for when I need to use it. It can't be hot if you use butter in it so I make it ahead of time, and just use that as my liquid. I really like it. You could probably just use all french vanilla if you wanted to, I may try that the next time. Let me know when you try it and what you do. I hope I've helped!
I use the all crisco buttercream and have added all types of flavoring to it. It comes out very tasty. I know adding clear vanilla and clear butter flavoring will keep the icing white. I don't know if other flavors will add a tint to the icing, because when I use other flavors like lemon, pineapple I color my icing to match.
I use the all crisco buttercream and have added all types of flavoring to it. It comes out very tasty. I know adding clear vanilla and clear butter flavoring will keep the icing white. I don't know if other flavors will add a tint to the icing, because when I use other flavors like lemon, pineapple I color my icing to match.
What is the exact all Crisco recipe you use? Like I said, I have always done 1/2 butter - 1/2 Crisco, so my icing has never been pure white. So, I can't imagine using the french vanilla creamer to the all crisco would make the color much different than I am used to.
For those who have used the dry creamer, how much do you add, do you add it dry....do you increase liquid and decrease powdered sugar. Any recipes would be great.
Thanks everyone for your comments.
Like I said, I have always done 1/2 butter - 1/2 Crisco, so my icing has never been pure white.
You can add a touch of violet to your half-butter/half-shortening icing to make it white. The violet cancels out the yellow. 
I've never tried any of the creamers but since reading these posts I'm anxious to try I've not heard any bad reviews can't wait to try it out.
I just tried a recipe for buttercream that I found on CC that says its less sweet and used dry coffee mate. The only thing I didnt like was I could feel the grain of the creamer. I think next time I do this I will dissolve in hot water as someone else suggested.
Question...the recipe calls for 2/3C coffeemate and 1/2 cup water, do you think thats enough to dissolve the creamer?
I just tried a recipe for buttercream that I found on CC that says its less sweet and used dry coffee mate. The only thing I didnt like was I could feel the grain of the creamer. I think next time I do this I will dissolve in hot water as someone else suggested.
Question...the recipe calls for 2/3C coffeemate and 1/2 cup water, do you think thats enough to dissolve the creamer?
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