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How do I add liquid coffee creamer to icing?

post #1 of 25
Thread Starter 
I have been trying to find a icing where I could add Liquid coffee creamer( can't find the flavor in the powdered). I will not be able to refrigerate the cake, it will be covered in fondant, but will be out for several days. I have seen where some have done this with Indydebi's buttercream, but never saw where they posted the results. This is my daughter's wedding, so I don't want to mess it up.


Anyone?

Vicki
post #2 of 25
Thread Starter 
I did find a recipe that has 3-4 cups of confectioners sugar, 1 stick of unsalted butter and 3-4 tbsp. of liquid creamer.

I have read on here before, that the sugar will stabalize the dairy and it doesn't have to be refrigerated. Is this true? I have to leave it out for several days.

Thanks.
post #3 of 25
You can do it in any buttercream recipe. Just substitute the liquid non-dairy creamer for the liquid (usually milk) that is called for in the recipe.

I always use it and love it. It doesn't change the frosting other than taste-wise.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #4 of 25
Thread Starter 
Can it be left out at room temperature? Since it is a refrigerated liquid creamer?
post #5 of 25
Yes, the high amount of sugar preserves it and keeps it from spoiling.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #6 of 25
Thread Starter 
Thank you!
post #7 of 25
Thread Starter 
I have a P.S. to this, does the sugar stabilize the butter also? It will be left out several days.

Thanks!
post #8 of 25
Butter doesn't have to be refrigerated -- it is fine for days. Most people these days refrigerate it, but in the "olden days" (when I was a kid) it was kept in a covered butter dish on the counter, unless it was really warm in the kitchen.
post #9 of 25
I do this all the time! The chocolate - raspberry is heavenly!! There are so many choices these days and Indydebi's recipe is great for leaving out!
post #10 of 25
So... bc made with milk or cream for the liquid-Is it okay to not refrigerate because of all the sugar in recipe? Or is this just true with coffee creamer?
post #11 of 25
Buttercream does not need to be refrigerated, regardless of what liquid (cream, milk, non-dairy creamer, juice, water or anything else) or what fat (butter, margarine, shortening, some of each, or anything else) is used.

BC made with real butter may "melt" if the cake sits out in high temperatures (like in the sun at an outdoor summer party), and the longer any BC sits out exposed to air the drier it will get, but it will not "go bad." IME, a frosted cake (without perishable fillings) which has not been cut generally still tastes fresh after 1-2 days at room temp and is still good, though not quite as fresh, after 3-4 days.
post #12 of 25
ok!
post #13 of 25
Heating your creamer to almost boiling before adding it to your icing will produce a smoother consistency!
post #14 of 25
Good info!
Lyndi M.
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Lyndi M.
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post #15 of 25
Add the dream whip to the heated creamer and it will be creamery also. thumbs_up.gif
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