I think it would depend entirely upon the dish you were making. Personally, I'd probably steer clear of using powdered creamer altogether as it always seems to have a slightly chemical aftertaste & doesn't really ever have the proper consistency. However, the liquid creamers (esp. the "sweet cream" version) can sometimes do in a pinch. Just remember that on it's own, it does not whip. I did though, quite by accident, find a way to make almost an exact heavy cream replica for desserts that DOES whip. A recent recipe call for 1/2 cup heavy cream, 1 cup half & half. Out of cream, I checked my pantry and found a box of trusty ol' Dream Whip & grabbed my International Delight "Coldstone Creamery" sweet cream out of the fridge. I used 1/4 cup of each to start, added the sugar from the recipe then added little increments of Dream Whip powder until the consistency was just about dead-on!
I just did and it worked fine! Wanted to use my new bread machine and didn't want to wait for a trip to the store to buy the milk powder (which is actually quite pricey) so I used an equal amount of my powdered coffee creamer in the recipe and the bread turned out just fine!
The calories in regular cream coffee creamer are around 20. The calories in regular powdered coffee cream are about 16.
Yes. Coffee Mate is a non-dairy creamer that is a milk or cream substitute that is used primarily for flavoring coffee. Non dairy creamer is lactose-free and can be used by people who are lactose intolerant.
18% lowfat creamer
Yes. International Delight coffee creamer tastes HORRIBLE!! It's so watery they shouldn't be allowed to use "cream" in the name.
You can feeze liquid coffe creamer but can you thaw liquid coffee creamer to a usable state? I have never been sucessful in this. Once thawed the cream separates into liquid (water) and a solid (fat). If someone knows a way to sucessfully thaw creamer let us know.
Try cooking sliced mushrooms and adding cream
Creamer for coffee is fattening. Anything with the word cream in it contains rich dairy, and therefore there is milk-fat involved. If you use a small amount it is not very fattening, and there are claims it will prevent the coffee from staining your teeth.
It depends on the recipe. In a recipe for a dry drink mix, instant dried milk (although I would use more.) In a recipe where the coffee creamer is mixed with water or wet ingredients, you can substitute cream, half-and-half, milk or evaporated milk.
Heavy cream can be used as a substitute for eggs. You can also use some sort of oil as a substitute, but this will depend on what you are making or cooking.
Protists include algae and can be found in choc milk, coffee creamer,cottage cheese, frozen yogurt, pudding, sour cream whipping cream, hair conditioner,brownie mix, relishes salad dressings, gravies, ice cream, margarine and facial creams.Protists include algae and can be found in choc milk, coffee creamer,cottage cheese, frozen yogurt, pudding, sour cream whipping cream, hair conditioner,brownie mix, relishes salad dressings, gravies, ice cream, margarine and facial creams.
You can use a little of it for flavor. But non-dairy creamer is just that, non dairy. The fat in milk that you're avoiding by using creamer is whats vital to creating a creamy, smooth icecream. I would recomend only using creamer as a flavor enhancer, not the entire base.
Milk, the cream rises to the top therefore the cream is less dense