I have French Vanilla liquid creamer and also the powdered plain creamer, but I would prefer to use the flavored liquid.
Will this change the refrigeration needs or ruin my recipe?

No . You're not planning on adding the wedding bouquet with it are you?

I don't have the Creme Bouquet but do have clear vanilla I was planning to use...
You don't recommend it? Maybe the creamer will have enough flavor on its own.

I made a test batch of French Vanilla Butter cream by using only french vanilla liquid creamer as my liquid instead of the heavy whipping cream that I normally use. I omitted all other flavorings. It made the BEST icing I've ever had. For some reason, it was not sweet at all..I could've ate it like a bowl of cereal! It flavored it heavily with a french vanilla taste, but that is what I was going after.

I only used about 5-6 T. of the cream. It will not affect ther refrigeration issue of it.

Awesome! I will proceed then and post my results shortly
Very vanilla is what I am going for as well.....
Thank you!

Shearpamela~I'm sure this is too late for this but for future referrence, I've read that the sugar in the icing somehow keeps the milk from spoilage, so you don't need to refrigerate. I know there are some places on CC that talk about it, I just don't know where to find them...sorry!

P.S.....I think I added a couple teaspoons of french vanilla extract. I was so excited when I found this extract, I wanted to use it.

Well I have a problem now - tons of bubbles in my buttercream!
I have made this recipe before and it was beautiful - this time it looks like a disaster.
I used 5 cups hi ratio shortening and 5 lbs. powdered sugar. Plus 4 tablespoons of extract total. 2/3 cup liquid creamer heated one minute in the microwave...
I followed the recipe and let this mix 7 minutes the first time and had tons of bubbles so I let my mixer cool down and did another 5 minutes - still has the bubbles.
Is it ruined or can it be saved?

Try putting your mixer on the lowest setting (stir for a KA) for about 5 minutes), also make sure you scrap all the way down the sides first.

Ok I will try that - I just got off work and need to focus on my cupcakes now, not the buttercream! I sure hope it works...
Thanks for the tip

Take it off of the mixer, and mix it by hand, slowly. The bubbles appear when you whip too vigorously and incorporate air into your mixture ... if you added a little more liquid than usual, that may be the reason. Mixing gently by hand should eliminate any bubbles. HTH!!

In my last 2 icing batches I was also having problems with bubbles that I normally don't get when mixing the Sugarshack BC recipe, the only difference was that I used Wedding Bouquet instead of my normal vanilla/butter flavor/almond mixture. So weird! The flavor of Wedding Bouquet didn't impress me anyway so I'll stick with my original version. Just wondering why it would have changed it, I know Sharon loves Wedding Bouquet & she gets her icing super smooth.