I have always made a crisco only based buttercream. i have been searching for a good chocolate buttercream recipe, and most of the ones I have are either all butter or butter/crisco. How much do I have to worry about using butter in an icing? Does this mean I need to refrigerate my cake before serving? If I cover my cake with fondant, can it still be refrigerated without making the fondant gross? The cake has to travel for 2.5hr to the wedding, can it stand to not be refrigerated?