I think you may have seen my post on the other forum about rolled buttercream. This is the recipe I posted there, and I'm posting a picture of one of the many Valentine's Day cookie bouquets I made using rolled buttercream. I only use rolled buttercream now....very easy to use. Yes, it's a bit greasy at first, but once you use 10x sugar to dust your surface and roll it out, the cookies do not appear greasy at all. I do like the taste of MMF, but find it very difficult to knead colors into when I only need small amounts. I also attach the buttercream to my cookies with a small amount of corn syrup that I have in a small-tip squeeze bottle. Here's the recipe:
1 C Karo (light corn syrup)
1 C Shortening (I prefer Crisco)
½ tsp Fine Salt (popcorn salt)
½ tsp Extract of your choice (almond, lemon, orange.your choice)
1 tsp Clear Vanilla Extract
2 lb Powdered Sugar
Cream together shortening and Karo. Add salt and flavorings (I personally like orange) and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky for at least 2 minutes. Voila!
Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.
Warning: Do not attempt to make this recipe in a smaller mixer....must be a Heavy Duty mixer such as Kitchen Aid or Viking.