I've always made my buttercream with water because i am afraid of the cake spoiling....i work with fondant and so the cake stays out of the fridge....i'm terribly bored of the BC and want to try one made with whipping cream, milk or even flavored coffee creamers (international delight). I'm worried though about spoiling. THese products are all kept in the fridge to prevent spoiling.....makes sense the BC would then spoil wouldn't it?? Someone please explain!!

What's the recipe you're using?

American buttercreams usually have large amounts of fat and sugar, with only a little bit of liquid (any liquid) so the water activity is controlled by the sugar (which is hygroscopic).

HTH

i'm using the wilton recipe. with the cocao in it. Not the melted chocolate. So the sugar in the recipe would prevent it from spoiling??