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Coffee Creamer in place of milk

post #1 of 5
11/13/11 at 9:17am
Thread Starter 
OK.....here's the dumb question of the day. Can you substitute equal amounts of flavored coffee creamer for milk in a buttercream recipe? And, even dumber yet, do you need to refrigerate it? icon_redface.gif I think I know the answer, but sometimes I just have to ask to be sure. Thanks.
Sue

"If it sounds reasonable, I'll try it."
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Sue

"If it sounds reasonable, I'll try it."
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post #2 of 5
11/13/11 at 9:47am
Of course you can! That's how flavored buttercream (or cakes for that matter) are made! Sealed tight should not need refrigeration for short period. As you would with any buttercream.
"My Friend Who Bakes"
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"My Friend Who Bakes"
custom cakes & desserts
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post #3 of 5
11/13/11 at 9:57am
Use them all the time!
Lyndi M.
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Lyndi M.
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post #4 of 5
11/13/11 at 10:10am
All my frostings are non-dairy. I use soy milk, and also unwhipped non dairy topping (rich's whip)
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www.cantstopbaking.blogspot.com
Join in the craziness!
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post #5 of 5
11/13/11 at 10:34am
Thread Starter 
icon_smile.gif I figured it would be OK, but decided to check before I ruined a cake I'm about to do. Once again, you guys are the best!! Thanks for being so willing to share your knowledge and experience to those of us who have only been doing this for a short time. You are a warehouse of knowledge and I truly appreciate your willingness to help. Thanks!
Sue

"If it sounds reasonable, I'll try it."
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Sue

"If it sounds reasonable, I'll try it."
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