I use the bagged fruit filling and am looking for a cream type filling that will not spoil. Recipes that are posted under filling worry me because I worry about spoilage because of the use of butter and milk. Thanks for any help.
Vicky

Well you can purchase some cream type fillings in the commercial sleeves that are supposed to be safe at room temperatures according to the manufacturers, there is a Bavarian Commercial sleeve filling like that. Most pudding fillings must be refrigerated, including the little pudding cups as per the manufacturers. Mousse fillings, anything like that with a high portion of milk or cream will generally require refrigeration.
I have older cooked pudding fillings that were supposed to be ok at room temperature and I used them that way for many years without problems, but I would be hesitant now to recommend them.
Even though ganache is about half chocolate to half cream, it is recommended to be safe at room temperature for 1-3 days so that is an option. The Wilton Lemon Filling recipe on their site in the Recipe Box under Basic Fillings, is fine at room temperature for about 2-3 days as are quite few recipes for lemon curds.
Otherwise you are better off adding things to your basic buttercream, like jams and such or flavourings.
Here are the old recipes I am referring too, if you have a licensed kitchen or bakery, you cannot use things with dairy products without refrigerating them, this is generally the food safety issue governing licensed facilities. These older recipes would be fine at room temperatures of below 75F for about 3-4 hours even by today's standards I would think.
Hugs Squirrelly

Vanilla Cream Filling
To scald milk is to make it hot, but not to the point of boiling it. It has reached the scalding point when bubbles form a ring against the side of the pan but don't appear on the surface ot the liquid.
This can be made on the top of a double boiler with the bottom section filled with boiled water or directly on the stove in a small heavy bottomed saucepan.
In a small heavy bottomed saucepan over medium low heat, scald : 1 cup milk - for best results use whole milk.
Combine in a small saucepan:
3 tbsp. all-purpose flour
1/4 cup granulated sugar
pinch of salt
Very gradually add your scalded milk and cook over medium heat, whisking constantly, until thickened. Cover and cook 2 minutes stirring occasionally. Stir a small amount of the hot mixture into :
1 egg, slightly beaten with a fork
Blend this mixture into the hot mixture and cook for 1 minute longer, stirring constantly. Remove from heat and blend in:
1 tbsp. butter
1/2 tsp. vanilla.
Let cool. Makes 1 cup filling, enough to fill an 8-10 inch cake.
Variations:
Almond Cream - Follow basic recipe but substitute 1/4 tsp. almond extract for the vanilla and add 1/3 cup slivered blanched almonds at the end.
Banana Cream - follow vanilla cream instructions, but just before serving add 1 banana sliced
Coconut Cream - Follow recipe but add 1/2 cup desiccated coconut at the end.
Coffee Cream - Follow vanila instructions, but add 2 tsp. instant coffee powder to the scalded milk.
Butterscotch Cream - Substitute 1/2 cup lightly packed brown sugar for the white sugar and follow other instructions.
Chocolate Cream - Follow vanilla instructions but substitute 1/2 cup granulated sugar and 1/4 cup cocoa for the sugar and salt called for in the recipe.
Always let fillings cool down to room temperature before filling a cake. Refridgerate after filling.

I made a cream filling with non-dairy whipping cream that I would assume would be safe to leave at room temperature.
1 small package of frozen raspberries
1 small container of Rich's Non-Dairy Whipping Cream, thawed (I found mine in the freezer section next to the cool whip)
1/2 to 1 cup of sugar (to taste)
Place raspberries and sugar together in a saucepan, heat up until boiling stirring occasionally, allow to boil at least 5 minutes (for the liquid to evaporate). Set aside when boiled down enough and allow to cool.
Whip up non-dairy whipping cream until soft peaks form. Fold the cooled raspberry mixture into the non-dairy whipping cream.

You could use strawberries instead of rapsberries if you wanted.

YOu can also add the sleeved fruit fillings to buttercream and use that as a filling. Or also, use fruit jam added to buttercream.

I find really fabulous flavors of 100% fruit spread in the jam isle and mix that with my buttercream. It turns out really delicious. Try to find something that is 100% because if you use a really sugary jam with the icing I find that the flavor is really too sweet.