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?