FWIW, I "eyeball"creams in recipes in the following way: to smooth out a flavor I generally add cream/vanilla flavors so that it (whatever combination you use) is 50% of the primary flavor. (sweetener and secondary flavors vary and are calculated separately at much lower percentages).
To make creamy flavors, my ratios start off at a 1:1 ratio of primary to total cream/vanilla combination. (sweetener and secondary flavors vary and are calculated at much lower percentages).
That should give a good start and are, of course, adjusted to taste.
The one exception I have found is dulce de leche. It's quite strong and I've found that by volume I generally use just about half as much as any other cream in a flavor.
For example, I mix Strawberry milk at 10% strawberry, 2% strawberry ripe (I consider this combination to be a total 12% primary), 6% dulce de leche.
This is a pretty simple recipe but quite nice.
I can't figure it out but some people say they taste chocolate *boggle*
Recently I've been adding 1% orange and it's quite nice
To make creamy flavors, my ratios start off at a 1:1 ratio of primary to total cream/vanilla combination. (sweetener and secondary flavors vary and are calculated at much lower percentages).
That should give a good start and are, of course, adjusted to taste.
The one exception I have found is dulce de leche. It's quite strong and I've found that by volume I generally use just about half as much as any other cream in a flavor.
For example, I mix Strawberry milk at 10% strawberry, 2% strawberry ripe (I consider this combination to be a total 12% primary), 6% dulce de leche.
This is a pretty simple recipe but quite nice.
Recently I've been adding 1% orange and it's quite nice