It's what's on my gingerbread tree in the avatar picture there. I think it looks great but I mostly use it for accenting not for all over icing but no reason not to either. It's so much tastier than royal I think. There's a bit of a learning curve where you gotta melt it right and maintain the right temperature. It's more finicky than royal but it tastes a lot better. It's more expensive too. 
I discovered that if you roll out thin sheets of fondant on waxed paper and cut them out with the same cookie cutter you used on your cookies - you can quickly lay the fondant on top of each cookie as it comes out of the oven, still hot. The fondant will adhere to the cookie making an exact copy of the top of each cookie and only takes a few minutes to cool then you're ready to decorate. The fondant stays soft - not hard like royal. This method is quick, clean and with added flavorings - tastes GREAT.
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