I have purchased several books by well known decorators, all of whom use buttercreams with egg whites. as a home baker these aren't practical--don't have professional refrigerators and i don't think you refrigerate fondant covered cakes due to moisture issues. so i haven't tried them due to the food safety concerns. i'm not crazy about the "crisco" icings we used in our wilton classes. does anyone know of a good alternative? same problem with fillings. most yummy ones need refrigeration. what do people use that don't require refrigeration?

i use the wilton half butter half crisco recipe, not sure if it's the same you use in class. I leave it on my counter for up to a week without problems. ganache is also an option. because the cream is cooked it is shelf stable. also do a search on these forums for rich's bettercreme I think it's called. What's the problem with refridgerating fondant-covered cakes? I have done this a couple times before.