I saw a post just the other day that I can't find. It mentioned adding Caramel flavored Coffeemate to a white cake batter (I think it was 2 TBS). I was at the store today and completely baffled by the fact that you can get liquid creamer and powder. Not being a coffee drinker, I bought the powder thinking it would last longer but before I add it to my son's birthday cake batter tomorrow, I would like some validation that I'm doing the right thing. Anyone???
I don't know what the name of the thread is, but I was so intrigued and interested that I wrote it down to use!! This is what it said:
Add 2 TBSP Coffeemate Vanilla Caramel Non-dairy POWDERED creamer to any white cake recipe.
HTH!! I can't wait to try it! Let us know how yours turns out, please! 
I don't know what the name of the thread is, but I was so intrigued and interested that I wrote it down to use!! This is what it said:
Add 2 TBSP Coffeemate Vanilla Caramel Non-dairy POWDERED creamer to any white cake recipe.
HTH!! I can't wait to try it! Let us know how yours turns out, please!
Thank you! Thank you! That is exactly what I bought. I will let you know how it tastes! My thought was to make a white cake with the vanilla caramel coffeemate flavor, then fill it with a chocolate ganache and ice it in regular buttercream. I'm hoping it's a good combo!
There's a great search on this site, and if you remember a word or two from the post, you can search for it fairly easily.
It's not the search on the right side with the magnifying glass - instead click on where it says "search" in the grey bar above that's next to the "my account" section. You can specify to search for posts that contain all of the search words you're looking for.
hth!
Laura.
okay........I just made that cake yesterday and let me tell you..........the scraps where I leveled the top are amazing!!!!!! I also filled the cake with the boiled sweetened condensed milk........which turns into carmel......oh my that is soooooo good too.......I'm thinking about adding some of the powdered vanilla carmel creamer to IMBC for the cake too......not sure if it will be caramel overkill or not........the creamer is very milk so I'm thinking just a hint of it in the icing may be yummy too!!!
okay........I just made that cake yesterday and let me tell you..........the scraps where I leveled the top are amazing!!!!!! I also filled the cake with the boiled sweetened condensed milk........which turns into carmel......oh my that is soooooo good too.......I'm thinking about adding some of the powdered vanilla carmel creamer to IMBC for the cake too......not sure if it will be caramel overkill or not........the creamer is very milk so I'm thinking just a hint of it in the icing may be yummy too!!!
i take it someone likes caramel so do i
do u think the flavor would show up in a chocolate cake??
it's called dulce de leche.........you just take the label off the can and submerge the can completely in a pan of water.....and bring the water to a simmer and continue to simmer it for 3 hours for like a sundae caramel topping consistency or 4 hours for a thicker consistency caramel. I read it on here on a post one time and just kinda kept it in the back of my head to try one time and I thought why not if I'm making a caramel cake??? It is the best caramel sauce I've ever tasted, I plan on making some more (I only made two cans ) and using it for apple dipping and ice cream.....it's soooooooo yummy!! The best caramel I've ever had. Just make sure you check it every now and then and make sure the water level is above the cans!! Evidentally the p ressure could make the cans explode LOL Kinda scary........I did read on the net though that you could poke a hole in the top of the can and lower the water level (so water doesn't go IN the can) but because of the lack of pressure you would have to cook it a lot longer! this is definitely one of those MUST try things........it's so simple it's brilliant and delicous!!!
My grandma made this caramel, and it is to die for! I've filled cakes with it, used it on ice cream or fruit, and it is killer inside of a good fudgy brownie! Just slice the entire thing across the middle, take off the top, fill it, and put the top back on. I usually sprinkle some powdered sugar on top too. There is a store here that makes similar brownies called "Killer Brownies", and they are around $4 a piece! I have been trying for about a year to figure out the recipe, and have! My son told me the other night that mine are better! 'YEAH! Anyway, this caramel is good on almost anything! I do find though that when you boil it closer to the 4 hours, it starts to take on a slight burnt taste.
I made an 8" double layer white with the vanilla caramel liquid creamer in it, and man, let me tell you, my house smelled AWESOME!! My son was home sick, and he drifted out of his bedroom and asked if I was baking apples/caramels. Instead of the 1 1/3 cups of water, I sub. 1/3 cup of the flavoring. I hope it wasn't overkill. I guess I'll find out this weekend. I ALWAYS use the creamer, but maybe I will try the powder...do you get the same flavor quality?
I am going to have to try the condensed milk trick . . . how cool! When you use it as a filling, do you make it thicker? Is it very hard to spread? When you cut into it, is it gooey or does it hold up? And what on earth do you do if your can EXPLODES??? With my luck, I'm going to be the one posting in the GENERAL section to ask you all how to get caramel off of the ceiling.
I saw a recipe in one of the threads for a chocolate caramel ganache . . . that's one I have to try, too.
For safety purposes I copied this from Eagle Brand's site and posted this here. Same result and definitely much safer. Please don't risk exploding cans of Eagle Brand.
For an easy caramel topping or dip, simply heat Eagle Brand® using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods.
OVEN METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 1/2 hours or until thick and caramel colored.
STOVETOP METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
MICROWAVE METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.
CAUTION: NEVER HEAT UNOPENED CAN.
I add the amarato liquid creamer to my cakes all the time. I replace 1/4 to 1/2 cup liquid creamer in place of other liquids. Best cake in the world and no one knows how I get the flavor.
How long does the liquid creamer last in the refrigerator? Does it have a long expiration period? I'm afraid I'd end up wasting it if I used liquid as I wouldn't use it THAT often.
For anyone who has done both liquid and powder, do they have the same taste? How much would you add to Buttercream to flavor it???
I feel like I'm in a secret club . . . these are such cool hints / tips that seem so easy and make such a big impact and MOST OF THE WORLD HAD NO CLUE!!! Do you think we need a secret handshake or something?
i made a carmel walnut cake a few weeks ago and its really good, but i thought it needed something extra in it. I made the cake again yesterday for my future bosses birthday( she loves the cake) and i added the vanilla carmel powder creamer... and man if the cake taste as good as how my house smelled i know im gonna gain all the weight i lost back.. coz im gonna want to eat it all 
I am going to have to try the condensed milk trick . . . how cool! When you use it as a filling, do you make it thicker? Is it very hard to spread? When you cut into it, is it gooey or does it hold up?
If you search the board you will see information on Dulce De Leche, which is the same thing.
You boil the can completely covered in water for 3 to 4 hours. You want to make sure it is covered completely in water the whole time it is boiling. If you go less than 3 hours you will have a thinner consistancy of it. The longer you boil it the thicker it is. I usually do mine for 3.5 hours. It is thick enough to be used as a filling but spreads easily.
DO NOT OPEN the can until it is COMPLETELY COOLED. I make several at a time and store them in the cabinet until I need them. If I need to make more for a cake I make it the day before so I don't have to worry about waiting for it to cool before opening it.
I know that the EagleBrand website says do not do it, I know several people that have done it, along with myself with no problems. I guess it's kinda like the tips in the microwave. You have to do what you feel comfortable with.
The information below if from an email I recieved a few years ago. I haven't tried it this way personally, but some may feel more cofortable with it than just boiling in an pan.
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[email protected]:
Making caramel - Jodie, a former A Cook's Wares customer representative, grew up in Bolivia, South America, in a missionary family. In Bolivia they had very little, but apparently they had a pressure cooker. For a treat, the family would make milk caramel from a can of sweetened condensed milk. To make caramel this way, simply remove the paper label from a can of sweetened condensed milk, but do not open the can. Place the unopened can in the pressure cooker with water going about halfway up the can. Secure the cooker lid and bring to the first level of pressure. Bring up to pressure (15 lb) and depending on the desired consistency, you can vary the time of cooking:
15 minutes is enough for a soft consistency for drizzling;
25 minutes will give you a thicker, darker product, good for dipping or spreading;
40 minutes and you'll be able to slice it.
Slowly release the pan's pressure and just let it be. Cool to room temperature before attempting to open the can. You can refrigerate it, or let it sit several hours or overnight at room temperature. This is delicious - you could eat it with a spoon. It is amazingly silky in texture. It is not sticky or gummy, with a nicely balanced caramelized flavor, just the right sweetness. Process several cans at once and store them in the pantry!
Serving suggestions:
Drizzled or spread over apple cake, crepes, bread pudding, or ice cream.
Also in fondues and for dipping apples.
We discovered several prominent chefs (Jamie Oliver, Rick Bayless) and restaurants who've made caramel in the can. Other methods include open bath, oven water bath, and even slow cooker, but we prefer the pressure cooker for safety reasons. Interestingly, the pressure cooker method has been used for years in South American countries such as Brazil (Doce de Leite), Chile (Dulce de Leche), and Argentina.
Note: Eagle Brand Condensed Milk recommends not heating the unopened can.
There is a store here that makes similar brownies called "Killer Brownies", and they are around $4 a piece! I have been trying for about a year to figure out the recipe, and have! My son told me the other night that mine are better! 'YEAH! Anyway, this caramel is good on almost anything! I do find though that when you boil it closer to the 4 hours, it starts to take on a slight burnt taste.
You HAVE to be talking about West Point Market, right?!?!?!?!?! Those killer brownies are one of the best things in life, IMO!!! I grew up in Kent, and my parents still live there. I remember how much I used to enjoy going there with my mom and getting a killer brownie as a special treat. Oh, I'm sitting here drooling, just thinking about them!!!!!!!!
There is a store here that makes similar brownies called "Killer Brownies", and they are around $4 a piece! I have been trying for about a year to figure out the recipe, and have! My son told me the other night that mine are better! 'YEAH! Anyway, this caramel is good on almost anything! I do find though that when you boil it closer to the 4 hours, it starts to take on a slight burnt taste.
You HAVE to be talking about West Point Market, right?!?!?!?!?! Those killer brownies are one of the best things in life, IMO!!! I grew up in Kent, and my parents still live there. I remember how much I used to enjoy going there with my mom and getting a killer brownie as a special treat. Oh, I'm sitting here drooling, just thinking about them!!!!!!!!
cakesbyjess - would you share the recipe or is it a guarded secret?
Wow you guys have me drooling on my keyboard lol I'm dying now to make one of those cakes heck any of them will do lol except we dont have all those flavours here in the powder I think we only have vanilla and in the liquids its vanilla, irish cream and hazelnut. But I will try the sweentend condensed milk. I make my own sweetned condensed milk so I'm glad there is a way to do the caramel thing without the can. Now if I can just think of an occasion to make one lol I dont want to keep it in the house cause I KNOW I will eat it all and oops there goes the diet lol and all those pounds I just shed. 
I'm so glad this came up--I've been intrigued by that "add 2Tb of creamer to the recipe" comment that I've been obsessing about vanilla caramel cake ever since. I have to try it! I'm going to do it in a scratch cake, so I'll let you know what happens. Maybe I'll spring it on a bride who's coming for a tasting this weekend and wanted "anything but white cake"---lol.
Here ya go mom
SWEETENED CONDENSED MILK
1 c. powdered sugar
2/3 c. sugar
1/3 c. boiling water
3 tbsp. melted butter
Mix all in blender. Refrigerate overnight. This makes the equivalent of one 14-ounce can of sweetened condensed milk and may be substituted in any recipe.
I have used this recipe for everything from mounds bars to choc truffles. It is a way lot cheaper than the can stuff. If your sugar doesnt melt completely place your bowl over some simmering water. Now that I know you dont have to put the can in the water I will try my homemade milk to make the caramel. If you go to cooks.com and type sweetened condensed milk you will get up quite a few recipes for subtitutes for this milk but this is the one I like the best as I always have these ingredients at home. I like to make a double batch and keep it in the fridge to have on hand it seems to last for ages.
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