I know you can substitute creamer for water or milk in cake mix. So I'm wondering if anyone has done it with buttercream. Will it still crust and does it taste good?

I don't know the answer, but would like to know so here is a BUMP

Seems you can. I did a quick keyword serch in the recipe section for "creamer", and the first one that popped up was this one. http://www.cakecentral.com/cake_recipe-2187-1-Best-Creamy-Decorator-Icing-by-Martha-with-Coffee-mate--Sure-beats-Wilton.html
I have not tried it however. There were more recipes as well.
Hope this helps.

thanks spongemomsweatpants Love the name! I'm going to try making a buttercream and replacing the milk with the liquid creamer to compliment creamer in the cake and see if it turns out well.

i made julie's not so sweet frosting not too long ago and used white chocolate raspberry creamer. i actually used it as a filling (and it was a hit!) but in the bowl, it crusted and i'll bet you could use it as a frosting too.

good luck! there are so many new things to try out there, i don't know how anyone can keep up!

No probelem Biya, glad I could help Thanks my son thought it up and we just laughed so hard I had to use it.

Jese..ooh yum that sounds so good. I agree seems the possibilites are endless

sure thing! here's the link:

http://www.cakecentral.com/cake_recipe-2523-Julies-Less-Sweet-Buttercream-Frosting.html

you have to, have to, have to beat for (what seems like) ever to get it to a good consistancy (and i had to add the creamer and extra butter to override the floury taste). but after i figured it out, it was really good!

i've used creamer in icing before. just becareful how much to add as it can thin your icing more then you want it to- the tricky part is is this doesn't happen till your in the middle of decorating; not after its mixed in the bowl lol.

creamer in icing is AWESOME!!! I think I have used almost every flavor made. At Christmas time, I have used eggnog, and gingerbread for a spice birthday cake. OMG.....the flavors are just too numerous and you can experiment with almost any flavor. I think my absolute fav is the french vanilla, although, the white raspberry is def. catching up!!! God, that makes me want to go make some icing now!!!

What a great thread!

I've only used the white choc. & rasberry. I replaced the liquid with it and it was really good. You won't have a white bc though.

I always use plain liquid creamer in my cakes and my frosting. I usually use buttercream dream and it's always perfect.

thanks for all the advice I was planning on trying a test run today. But I had to put it off because my sister and girlfriend stopped by. They have the nerve to get offended when I kick them out to make cake. LOL Tomorrow I will draw the curtains and pretend like I'm not here so I can try the creamer in the icing.

I knew only a fellow cake junky would understand. Maybe I should move and not give them my new address! Then I'll have plenty of time to make and decorate cake. But they never complain when they get all the cake they can eat, now do they!

spongemomsweatpants, sorry off subject but LOVE the name. LOL

So funny to read this today. I made a cake for a wedding rehearsal dinner this past weekend and used the french vanilla creamer. I made strawberry buttercream (used preserves) and replaced the milk with french vanilla creamer. It was sooooo good!!!! Tracy

I've used creamer in my frosting too... it's sooooooo delicious!! Just replace the liquid (water/milk) with the flavored creamer. I still use the clear almond or vanilla extract though. You'll love it, and probably become addicted to trying ALL the different flavors.

Last weekend I added the almond amaretta powdered creamer to my choc BC and used it for the filling in a choc cake. It was for a weeding and they went nuts over it. It has been very hard for me not to make some just to eat!

So to match cake flavors and Icing (creamer) flavors what suggestions do you have


Like Chocolate Cake and Hazelnut Buttercream?

Yes, I've done it several times. I've used chocolate raspberry, amaretto, french vanilla, chocolate hazelnut etc. I've used it with Val's High Humidity Buttercream. Here's the link http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html[url]. This BC is so good despite the fact that it's all Crisco. It doesn't leave a greasy after taste in your mouth. It crusts well and you can use either the Viva paper towel or Melvira method. I never liked BC until I tried and tasted this one. HTH.

AND THESE ARE ALL liquid creamer right? Or can you use the powder creamer just as well? It stores better. What would be the difference?

I have made Cinnamon vanilla buttercream and hazelnut buttercream. I just used the liquid creamer instead of milk. They were so good I cant wait to try other flavors! I just checked coffeemates website and they have 2 new flavors: Blueberry Cobbler and Choc Raspberry....yum!

~Sonya

OH lemon cake and Blueberry cobbler yummmmm

i can't wait to do it again! dh is gonna go into the fridge looking for the creamer for his coffee and find nothing but bowls of frosting!! lol

i did the white chocolate raspberry in chocolate chocolate chip cake. i hear it was pretty darn good!

my question is if u use the creamer does the frosting have to be refridgerated? b/c i just used the whit choc rasp in my final cake for course 3 and i haven't cut it yet but the scraps did taste good so i can only imagine the icing would be the truth (opps slang ) lol. but i hate using icing that has to be refridgerated