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Coffee creamers

post #1 of 28
Thread Starter 
I've read a lot of posts where people put coffee creamers in place of their liquids in their buttercream frostings. I'm just wondering, what kind of coffee creamers do you use? Do you use the kind of creamer that's already a liquid and is located in the refrigerated section of the store, or do you use the kind that's a powder and just add water to it? Thanks.
post #2 of 28
Don't know, but I would like to know this too....so here is a bump!
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It's all good...!
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post #3 of 28
Thread Starter 
I have another question. If you use the refrigerated coffee creamer in the BC frosting, will that mean that you have to refrigerate your frosting and/or cakes that are frosted?
post #4 of 28
Usually the coffee creamers are non dairy so you can let the cake sit out for a day or so without problems.
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #5 of 28
I know that we used to order coffee mate liquid coffee creamer at a cafe I worked at. They were in a pump bottle and we just left them sitting out. These are non dairy coffee creamers so it seems to me that your cakes would be just fine not refidgerated.
post #6 of 28
I use cofffee creamers in my BC and I don't worry about refridgerating as they are non-dairy. The come is lots of yummy flavors amd make your BC more rich tasting. I know sugarshack mxies the dry coffee -mate stuff 1 cup to 1 cup water and keeps it in the fridge until she needs it,
post #7 of 28
I used the liquid kind in a cake recently (in the BC frosting) & didn't refrigerate it. It was really yummy!
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #8 of 28
I've used the powdered creamer in my BC mixing in equal amounts to water used and it makes the BC richer. I have so far only used regular but want to try the flavors. I'll let you know how they work when I do.
If I only got what I asked for, I would not get what I really want.
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If I only got what I asked for, I would not get what I really want.
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post #9 of 28
Would anyone like to share some recipes that include coffee creamer? thumbs_up.gif
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I can live without most things. But Cake Central......I can NOT
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post #10 of 28
Thread Starter 
Thanks for the replies. We are going to the store later tonight and they have Coffee Mate creamers on sale. Does anyone recommend any particular flavors? Do certain flavors go better with certain cake flavors?
post #11 of 28
Thanks for posting this topic. Sounds yummy, can't wait to try.
post #12 of 28
I use any BC recipe and just use the coffee creamers in place of any liquid they call for. The Amaretto and Hazelnut are great with chocolate cakes and of course the french vanilla is awesome with white cakes. Mix and match and just experiment.
post #13 of 28
Thread Starter 
We just got back from the store. We were checking out the Coffee Mates and I was going to pick up a couple, but my BF was concerned of it needing to be refrigerated, even though I told him all of you said my BC wouldn't need to be refrigerated. Also the refrigerated Coffee Mate said it should be used in 14 days after opening and I know we wouldn't go through the whole thing within that timeframe.

In the end, we ended up buying a Vanilla Caramel in the powder form. So if my recipe calls for 1/2 cup water, do I take 1/2 cup of the powdered coffee cream and mix it with 1/2 cup water and I'll get my 1/2 cup liquid?
post #14 of 28
You'll probably get a little more than 1/2 a cup, but just measure it out! Tell your BF that I work at one of the areas largest restaurants and we NEVER refrigerate our creamers because believe it or not they curdle in the fridge. They probably have enough preservatives in them to keep them from spoiling. One kind is an actual 1/2 & 1/2!! My BC never sit out long enough for me to worry about. I bake, frost and it gets eaten!! Good-Luck!
post #15 of 28
Thread Starter 
I just tried my BC with Caramel Vanilla CoffeMate and by itself it tastes pretty good (still haven't tried it on an actual cake yet). What I'm curious about is even though the coffee creamer is going to be adding flavor to the BC, should I still be adding the extracts (vanilla, butter, almond)?
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