I love love love rolled buttercream. It tastes much better than fondant. I can't roll it out or cover anything with out it breaking and when I add extra powdered sugar so it is less greasy it cracks. It's just a mess. I so want it to work. Does anyone add stabilisers to rolled buttercream? Do you use shornting or CS or PS when you roll it out? I must be missing something here! I would love to be able to use this stuff.
I use cornstarch when I use RBC, and I have found that to be a tremendous help...better than adding more powdered sugar.
However, I have only used RBC for cookies so far...have never covered a cake. It's enough work for me with the cookies.
I would suggest working with the cornstarch, and maybe adding 1 extra cup of PS during the mixing process to see if that helps.
I always use rolled buttercream on a silicone mat and then just flip it onto the cake and delicately peel away the silicone mat. I do not add a bunch of extra powdered sugar into the mixture. I do dust the silicone mat with powdered sugar and the rolling pin. I agree it can be a little difficult but it is not like pie crust. It is much softer. Hope this helps.