I've just made the Satin Icing recipe posted on the forum yesterday, and I have to give it a thumbs down 
. I'm not sure if I did something wrong, I followed the recipe and instructions to the letter, but my finished 'fondant' is like molten chewy candy - I think it's going to set up rock hard ! The butter is seeping out of the sugar and if you want white fondant don't use this - mine's a distinct shade of buttery yellow! I've put it in the fridge to go cold now and I'll post again to tell you what it's like when it's cold 
Maybe Crisco would work better?
I think that recipe was meant more for modeling rather than rolling out to cover a cake. If you want all white, shortening would be the way to go.
Oh, right! 
In that case then it probably would work for that use, I did ask if it was meant to be used like fondant and was told yes!
Edited to say:
Taken it out of the fridge and it has indeed gone hard like chewy candy - if you wanted to model with this it would need to be done whilst it's still warm, or warmed up again to do so in my opinion. It does taste very nice though - I won't use it so I've had to chuck it in the bin or I'll eat the lot! 
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