I just finished frosting a 6" wedding cake with the BC frosting and it seams a little dry. I used creamer for my liquid...my question is should I still use creamer to get some moisture in it or use something else?

What do you mean its dry?? If it feels dry to the touch, it is probably a crusting buttercream. It will have a paper thin layer that's dry, and then the rest will be nice and creamy....I wouldn't worry about it

It felt dry to the touch...it just wasn't as creamy as other recipes I've tried. I got into freak out mode and did add 1 tablespoon of creamer and it is turning out great. Thanks for your thoughts. 4 more tiers too go!!!