Has anyone made/used this? Does it taste like normal buttercream? And is it as easy to use as fondant?

TIA!!

made it only once but never used it on a cake, only christmas cookies that i have in my photos i only got to taste a little and i thought it wast to far from buttercream i can tell u that i had to bring the cookies to work and evey one loved the rolled buttercream

I used rolled buttercream for my Zebra cake, and it was easy to work with for small cutouts. It's not sturdy enough to cover an entire cake in my experience. I've also made a number of flowers, and other small decorations and it worked well for those too.

I didn't care for the taste of it, but everyone else seemed to love it.

HTH

Kat

I have only used it on cookies as well. I think it tasted like BC. I find it a little harder to use than fondant, but I think with extra patience, you might be able to pull it off. It tears a little more easily. Also, after the extra sat for a day, it was quite oily.

kello, ur right i forgot about that it dose get oily

I've always described rolled bc and "greasy fondant."

Hmmm, "greasy fondant" doesn't sound all that great. Think I might be better off just adding flavors to fondant?

Thanks for all the replies!!!