Red Velvet and...frosting advice please?

I am making a red velvet cake which will be fondant covered.  Normally I'd use a crusting cream cheese frosting and filling, but the customer doesn't like cream cheese frosting.  My second choice is the cooked flour based frosting (also called Ermine or heirloom frosting), which I also like a lot.  However, the cooked flour based frosting has a lot of milk in it and so it needs to be refrigerated, right?? And they are picking up the cake in the morning for a dinnertime event, and the customer isn't sure she will have enough refrigeration for the cake to stay cold until the party.  

So that leaves me with a choice of vanilla SMBC or white chocolate SMBC unless anyone has any better ideas. What about a cream cheese SMBC?  I have never made white chocolate SMBC so I don't know how the flavor would go with red velvet cake. 

What do you think goes best with red velvet that doesn't need to be kept cold? 

Thanks for the replies.  I ended up making a SMBC with some white chocolate ganache mixed in (not a ton) and lots of vanilla paste.  The white chocolate changes the mouth feel of the buttercream making it feel more creamy (due to the cocoa butter with its low melting point I believe), but I'm undecided if that's a good thing or not.  The flavor of the white chocolate was subtle but I think it goes well.  It is a little richer than a plain vanilla SMBC.   

I still prefer red velvet with cream cheese or the flour based frosting.  I like the flour frosting from "Baked" as well - mixing in the sugar with the flour and milk makes a lot of sense and you don't have to beat the heck out of it to make it smooth and not gritty.   It also tastes great.  But this way I know it will hold up under fondant and without refrigeration.  It's going to be cold out around here however (high temp around 40) so they could even leave it in a car to make the health dept happy. haha...  

or should I say ho ho ho?