I am trying out the buttercream fondant recipe that someone on here gave a link to. (Can't member who) I have always loved the look of fondant but never the taste so when I saw this recipe I couldn't wait to try it. I thought I would use it on a wonder mold doll cake. Well I mixed up a batch and it tasted great! The only problem is the consistency. I have only used the Wilton's fondant once, a long time ago but I know that this not holding together the same way. I rolled it out to make the skirt and when I lifted it to put on the cake it tore. 
I have tried several times making it thinner or thicker but each time I get the same result. I thought maybe if I added more powdered sugar to it, it would hold together but I'm not sure. I would really like to make this work. Any suggestions? Thanks
Rolled buttercream is more fragile than fondant. You can add more powdered sugar. If you roll it out on flixible plastic and use the plastic to transfer the rolled icing, you should be able to eliminate the tearing. Also, it is a bit easier to mend small flaws than fondant.
You could safely try to add a little more sugar...but not too much at a time. Yes, it is more fragile and also easier to mend. Smoothing with a warm hand usually takes care of minor tears. But if it is ripping terrribly or crumbling as mine did the first few times I used it you will have to work more sugar into it.
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