Basically the title is the question lol. If I use buttercream (I use one without crisco if that matters) and cover completely in fondant, do I refrigerate or leave it out??
Also what if I was to use cream cheese type frosting under the fondant? Can I do that?

IDk what specific BC recipe you are using, but I believe that generally speaking most BC varieties do not need to be refridgerated. I know that the recipe I use (Indydebi's) does not. However, I do believe that most CC recipes DO need to be refridgerated. I think that I read that someone has a shelf stable CC icing recipe... Maybe you could do a search.. HTH

here a link that might help.

http://whatscookingamerica.net/PegW/FondantRecipes.htm

It depends on the BC recipe as to wether it need to be in fridge. As for cream cheese icing under fondant, I tried to once and won't do it again. Huge blow outs...I don't get them with just BC under.

I refrigerate my cakes all the time. If you are going to use cream cheese, I suggest you refrigerate it.

I really don't do it beacause when the foundant get the the room temperture all that humidity came out and mekes the foundant all shiny and stick. I spoke for my experience. Hope be helpfull

Some people have luck with it, some people don't.

Everything I have read - says NO - do not refrigerate fondant covered cakes.....Interesting enough - in watching Amazing Wedding Cakes on the We Channel- it seems like they are constantly putting their cakes covered in fondant back into the fridge....Professionals....what are your thoughts?

just my experience (which is not a lot), i've never had a problem with fondant sweating and everything when I refridgerate cakes.. i think it makes the cakes more stable during delivery also...

when i dOn't refridgerate, my cakes melt...and become too soft... which is risky especially if the cake is sculptural...

and y risk food safety if you have ingredients in your BC that require refrigeration?

I refrigerate all my fondant cakes. I use Satin Ice and they say you can refrigerate or even freeze the fondant. It does get sticky when bought out out of the fridge, but will firm back up again in an hour or so. I actually utilize the "sticky" period to add fondant decorations as no additional "glue" is required that way.

Does anyone know if you can refrigerate Michelle Foster's fondant recipe?

The issue people have with fondant is condensation but, like Helen said, if you give it a bit of time to dry and make sure not to touch it while wet, it will dry just fine. So yes, you can put fondant covered cakes in the fridge, just give them enough time to dry once you've taken them out before you display them.