Thank you so much for this post! I'm slowly working my way through various types of buttercream so I can fully understand each one (I would LOVE to see a French buttercream recipe, btw). I do have a question, though: How long can buttercream *without vegetable shortening* stay at room temperature? I'm wondering if I should refrigerate it while I let my crumb coat chill. I also often take my cakes an hour across town so my friends and I can enjoy them about 1-2 hours after I arrive there -- should I put my cake in the fridge for a bit once I arrive? The timing is always my struggle. Thanks in advance for your help!

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