I use creamer in icing quite a bit. I found a recipe that calls for coffee creamer on www.cakewalkchicago.com. The recipe is for hazelnut buttercream. You use powdered creamer and stir it into warm water. You also use a little heavy cream. But you do have to watch it or your icing will be too thin.
I would like to know if it has to be refrigerated too. My guess would be to treat it like regular BC. There is milk in BC and we don't have to refrigerate that right? Still would like a second opinion if anyone else can help.
Coffee Mate type creamer (liquid) doesn't "have" to be refrigerated...it's non-dairy. Most people like it cold though. 
As for regular BC, I use water in mine to keep from having to refrigerate...if you use milk, I believe you should refrigerate....
AND THESE ARE ALL liquid creamer right? Or can you use the powder creamer just as well? It stores better. What would be the difference?
Sorry to quote myself but Can anyone answer this question?
Can I use powder or not such a good Idea.?
As far as I know, I only use liquid creamers. I've seen a few who use powdered creamers. HTH.
I always add flavoured liquid coffee creamer to all my buttercream - the flavour possiblities are endless. I buy the liquid stuff that's in the fridge section in the grocery store. Following Sugarshack's suggestion, I use the creamer hot (nuke it) when making the buttercream. Love it! As for refrigeration, I have also read that the powdered sugar acts as a preservative for a relatively small amount of liquid. Depending on what flavour the creamer is, I will still use some vanilla extract.
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