I'm fairly new to cake decorating. I have been making cakes with a shortening buttercream recipe. It works good because it crust perfect for fondant but I would like to start using real butter and no shortening in my buttercream I just like the flavor. But when you place it in the fridge it turns hard like butter. What's a good recipe that I can use for fondant cakes that can be refrigerated??????? Is there such a thing. Thank you!!

I use half butter and half shortening as i find the consistency and taste with choice of flavouring just right for filling and spreading and eating!!! 

Ok that's a good idea. I will give it a try. Can I use crisco for my shortening? I know because of the fat reduced to the crisco recepi it's not the best shortening to use but since its only half and the other half is butter. Do you think it's ok to use crisco this way???

I use Crisco all the time in my simple b'cream recipe.  It's super easy to make and tastes OOOhhhhh soooo good!  http://cakecentral.com/a/2-icing

Thanks a lot for the recepi. Ill give it a try. But still this cake canot be refrigerated right? I have a client that wants strawberries in her cake as a filling. If I do this she will want to put the leftover cake in the fridge. I guess she is going to have to thaw it out before she eats it once its been put in the fridge. 

Thanks a lot for the recepi. Ill give it a try. But still this cake canot be refrigerated right? I have a client that wants strawberries in her cake as a filling. If I do this she will want to put the leftover cake in the fridge. I guess she is going to have to thaw it out before she eats it once its been put in the fridge. 

It is very common to instruct customers to allow the cake to come to room temperature before serving and eating. Because of the butter in the frosting (especially your Meringue butter creams), but also because the butter in your cake needs to soften.  Unless it is an ice cream or cheese cake, most cakes are designed to be eaten at room temperature. (Many people make the mistake that scratch cakes are 'dry' when really they are eating a cold butter cake that has not had time to allow the crumb of the cake to soften, giving it a crumbly texture.) A strawberry filling will be fine unchilled in the time it takes the buttercream to soften.

Anyone else think a slice of meringue butter cream iced/filled cake is delicious straight out of the fridge? I've grown to love it. I would not expect clients to necessarily appreciate it, but they can make that decision for themselves if they fridge the leftovers and sneak a bite from the fridge.

Yep!

AYou can always get butter flavoring to make it tast more like butter.

thanks for the help. i did advice my customer to take the cake out the fridge one hour before Thanks for that.