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Vanilla Caramel Coffee-Mate and another Coffee-Mate comment - Page 2

post #16 of 24
Quote:
Originally Posted by AmyBeth

Quote:
Originally Posted by hcromwell

I think it would be fine. I substituted 1/2 cup of the water with 1/2 cup Vanilla caramel creamer and it made my cake a tad bit sweet, but tasted wonderful. So maybe the sugar free will be a good thing icon_smile.gif




I wanted to try this cake next week for a family birthday. I was thinking of substituting it for the water. Do you think there would be enough flavor if you did half creamer/ half water?


I think the sugar free will be fine. Is it sweetened with Splenda? I don't think it will be noticed at all in a very sugary cake. icon_smile.gif



I think half creamer and half water might be too much flavor. I could really taste the creamer when I substituted 1/2 cup of the water with creamer. The box called for (I think) 1 1/3 C water so I did 1/2 C liquid creamer and filled to the 1 1/3 C line with water. Of course, it's a matter of personal taste. I used the french vanilla cake, which I've never tried before, so it could have been that flavor makes a sweeter cake anyway. I know....I'm no help icon_smile.gif
post #17 of 24
So I am wondering what is everyone filling their cakes with? I see that tiffy76620 used chocolate mousse? Anyone use something different? I am going to give this cake a try this weekend and was curious as to what to fill it with....that's if it makes it to that stage before I eat it icon_biggrin.gificon_biggrin.gif
post #18 of 24
Stylishbite,
I have used only the liquid creamer and I use it in conjunction with the water that is called for. ex: if 1 1/4 cups of water are asked for, I do 1 cup water, 1/4 cup creamer. It adds a wonderful moisture, texture and an amazing flavor..not too overpowering, but you can tell theres just a "little something" there. I have also used it in my buttercream, again, in place of water and also to thin down. Flavor is incredible! I can't wait til the holidays when they come out with eggnog, gingerbread, etc.

I LUV these creamers!! I can't imagine doing a cake without them. btw...the first one I tried was for a french vanilla cake...I made it with french vanilla creamer in both the cake and icing...the girl went crazy. She ate all the icing...THEN the cake!!
Charlotte

If you bake it, they will come!
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Charlotte

If you bake it, they will come!
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post #19 of 24
Charlotte
THANK YOU.
Do you feel like the icing needs to be kept chilled with the creamer in it?
How long would rec. a client keep the cake before it expires?
My sales slips have a fill in the blank date that says: consume by_____.
Have you kept one at home for more than a day and it was okay?
post #20 of 24
I made a white cake with the vanilla/carmel creamer (powdered). The scraps were lovely. I am going to make a caramel filling (cooking consedensed milk) and then ice with regular buttercream.
Life is uncertain, eat dessert first!
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Life is uncertain, eat dessert first!
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post #21 of 24
monizcel, thats what I did for mine. I made a caramel filling by boiling a can of condensed milk (My fav caramel ever!!), but I mixed it with some BC before I filled it icon_smile.gif

Yummy
Can we say "Addiction"....
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Can we say "Addiction"....
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post #22 of 24
Here's the real deal from IN.
I couldn't wait, so I tried it today. I used french vanilla DH and Vanilla Chai Spice Nestle creamer. Two tumbs up!! I used about 1/3 cup creamer in place of water, and reduced the oil just a touch.
For the first time ever I also made IMBC. Boy that's alot of butter. I used meringue powder instead of egg whites, so I'm not sure if the lemoney taste is due to that or if that's just the way it taste. I liked it, but the lemon flavor (I didn't add lemon, I added vanilla) of the icing didn't mix as well with the cake, but I did like them both, just not together. I may re-whip it later and try to add some coffee flavor to it. What do you think? Will the lemon taste go away or just make it taste weird? Coffee was the only thing I could think that would be strong enough to flavor over and also blend with the Chai spice.
Thanks to all for this find and for sharing!
post #23 of 24
I just want to point out that even though the bottle says you can't - you CAN freeze the liquid CoffeeMate coffee creamers...
I've done it ever since they came out in the cardboard containers, and the plastic ones freeze too (they bulge a little, but never had one pop).
Buy them when they are on sale; freeze 'em up, thaw 'em out, shake 'em up, and use 'em.
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #24 of 24
Quote:
Originally Posted by stylishbite



For the first time ever I also made IMBC. Boy that's alot of butter. I used instead of egg whites, so I'm not sure if the lemoney taste is due to that or if that's just the way it taste.



IMBC doesn't have a lemony flavor. It has a smooth sweet buttery flavor.

I am guessing that is the meringue powder giving it a lemony flavor.
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