I really like Sugarshacks Icing recipe with the non-dairy French Vanilla Creamer. Was wondering if you can substitute the powdered creamer with one of the many flavored refridgerated liguid creamers or if that would require the cake to then be refridgerated?
Also, the texture of the icing both times I have made it is nice, but still lots of little air bubble marks. Do I need to whip it more or less to get a smoother/non air bubbled look?
I've never made sugarshack's buttercream (I use Indydebi's) but I have used the liquid coffee creamer in place of the milk and no, it doesn't require refrigeration. Threre is and "icing" thread that explains why it doesn't require refrigeration.