Ok, Last summer I started pushing myself to try different additions to my yellow cake recipe, like, ahem, citrus zest 
Pretty tame but this year, thanks to sayhellojana, I've started in on the Hershey cake recipe. I subbed out the water at the end for hazelnut coffee and that was tasty, then a couple days ago I tried caramel nut coffee and subbed 1/2 of the milk for sour cream. WHOA!! What in the world was I waiting for? I have also replaced most of the powdered sugar in my pb bc recipe with marshmallow fluff, *eyes roll back in the head* that was delicious!! I like how light the bc turns out, granted it is different to work with than regular bc but the taste....wow, worth it!
Anyway, thanks to everyone for posting suggestions and encouraging the rest of us to try new things!! Love you guys!
It IS softer but still workable. I've made 2 cakes with it so far:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1309159
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1313060
The 'crewel' one I had added too much liquid so the last one I made I adjusted and it was better, still soft but definitely something I could make flowers with. If anyone is interested, here's the recipe. I plan on posting it but I wanted to make a video for it first
1/2 c. softened salted butter
1/2 c. shortening
1 c. creamy peanut butter
16 oz. marshmallow fluff
2 tsp. vanilla extract
2-3 c. powdered sugar
3-5 tbs. half and half
Cream together butter and shortening first, add the pb, and cream that in. Add the fluff and vanilla and blend thoroughly. Slowly add the powdered sugar *to taste*, once it's the right amount of sweetness add in the half and half until the frosting looks smoother.
This won't look like regular bc, it tends to stay kind of sticky looking but it does crust over after about 7-10 minutes.
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