I love this idea however, I tried it. It rolled ok and laid on the cake ok but as soon as u tug on the fondant it rips. So don't tug if u r using it just press it with a fondant smoother. I would like to see a recipe that works just like fondant but tastes like buttercream. There must be a better bonding agent. Any ideas?
I have used the rolled buttercream before and it did not work for me. It was too greasy and it tore.
Years ago I had the original recipe (NO I did not create it) for rolled b'cream but.......when I retired I sold off all my equipment and info so no longer can help. There was a 'cure' for the greasiness - as I remember it involved making a 2nd batch w/some change then mixing the 2 together. Rolled b'cream was 'invented' by some lady back around the 60s or 70s and if I remember right was printed in a now long defunct magazine "Mailbox News".
I recently used a rolled buttercream recipe and it tore on me too. However I used 10 oz Of fondant and it rolled great and did not compromise the tast. Also I found a rolled buttercream fondant from Michele foster on cake central and that one worked great. Give it a try