I have four bottles of various coffee creamer and I don't want to throw them out, but there is no way I can use it all up quickly enough. I wanted to pour it into ice cube trays and freeze it, then I could wrap them tightly and pop out one or two any time I wanted to do a small batch of cake balls. Has anyone tried this? Success? Abject failure? Opinions or thoughts? Would it separate and become useless? I am curious. Maybe I will test one or two cubes and see how it works if no one else can answer this from personal experience. TIA peeps!!
I've never tried it, but there was a thread on here (probaby 2 months or so ago) about freezing creamer. Everybody said 'yes freeze it', but I"m not sure if they were freezing it in the bottle or the way you want to. I like your idea though. I'll try to see if I can find the thread for you.
I found the thread...
http://forum.cakecentral.com/cake-decorating-ftopic-285473-0.html
Let me know if you try it and how they turn out. It's a great idea!!
I have frozen coffee creamer many times, especially when the special holiday flavors come out for a short time. When I am ready to use them, I just put the bottle in the fridge and they are just as good as if I just bought them. Absolutely no problem with doing this.
I had followed that thread and have been trying it for a couple of weeks, but haven't had great luck. I am having trouble getting them out of the ice trays...in order to wrap and bag....they stick in the trays or they are still gooey.
Mine will not freeze hard enough for me to pop out and wrap/bag 
So mine are still in the trays and when I need a "serving" I just use a spoon and dig them out 
I am like you and don't want to waste the wonderful goodness of the creamer....I am sure there are MANY CCers that have had much better luck than I have. But my freezing hasn't been all bad...it still tastes yummy....go for it!
Oh, I hope it works!! I made a White Chocolate Raspberry Cake with the coffee creamer and everyone loved it!! I was done worring about what to do once they remove it for the season. Yay, now I can stock up!!
In that other thread one person said she buys whole bottles and throws them in the freezer without opening them, then when she needs them she puts them in the fridge overnight to thaw, then shakes them up and they're perfect. That would totally be the way to go to stock up on seasonal flavors. That's what I'm going to do this year!! My poor deep freeze, gonna be stuffed full again!! 
Oh, I hope it works!! I made a White Chocolate Raspberry Cake with the coffee creamer and everyone loved it!! I was done worring about what to do once they remove it for the season. Yay, now I can stock up!!
OM Goodness...that sounds yummy! Do you just use a white cake and add the creamer in place of the water? I would love to try it!
Oh, I hope it works!! I made a White Chocolate Raspberry Cake with the coffee creamer and everyone loved it!! I was done worring about what to do once they remove it for the season. Yay, now I can stock up!!
OM Goodness...that sounds yummy! Do you just use a white cake and add the creamer in place of the water? I would love to try it!
I made a devil's food cake with the chocolate raspberry creamer and it was SO indulgent! I think the white chocolate would be awesome as well! I would say white cake, white chocolate pudding, and some white chocolate melted, then the raspberry creamer would be awesome!
yes you can freeze and yes it is wonderful in a cake! I have made all of them, so far my fav is creme brule!
n that other thread one person said she buys whole bottles and throws them in the freezer without opening them, then when she needs them she puts them in the fridge overnight to thaw, then shakes them up and they're perfect. That would totally be the way to go to stock up on seasonal flavors. That's what I'm going to do this year!! My poor deep freeze, gonna be stuffed full again!! Wink
This is what I do! But, to take extra precautions on freezer burn after they are opened I put a layer of Press N Seal under the cap.
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