Does anyone use either one of these non-dairy icings?

I recently came across Bettercreme. My mom had used it on a cake and I LOVED the light taste of it! She said she got it at GFS. So, she gave me some to take home and I used it as a filling this past weekend in a cake that I did (added raspberry jam to it) and it was a hit!

However, I'm skeptical about decorating a cake with it. So, I had a few questions.

Does it "crust" like traditional butter cream does? (so that it can be smoothed using the paper towel technique).

Does it "slide" when it gets hot outside? (I think it seems so much like whipped topping to me that I have in th eback of my mind that it won't be stable, but I don't think that's the case...lol).

Do things like fondant stick to it easily?

I did find Whip'n Ice at Cake Craft over the weekend...but didn't realize it until I was checking out and I was already in a hurry. I wish I would've grabbed some now. Can you buy is other places (retail) besides cake supply stores?