I thought I'd start my own post on this. I attended an ICES event about 2 years ago, and I got a recipe for rolled buttercream for cakes. I have never tried it, and don't know what I did with it...But I wondered if anyone has used this? Does it taste like MMF?
Oh I am so lazy... 
Here is a repsonse that I posted to someone else that had a similar question:
Rolled buttercream tastes just like BC--not like fondant. Rolled BC is also softer, stretchier and shinier than fondant, but it is a great altenative if you have people who absolutely do not like the taste of fondant. In both instances, there still is the texture issue--you need to chew your icing. And yup, can cover an entire cake in rolled BC. A lot of people here will do a 50/50 combo of rolled BC and fondant to get the best of both.
I have uses it a few times--even made a chocolate rolled BC--very yummy! I think I don't use it quite as much because it is much softer.
I guess I am the lazy one! Sorry for not looking for a previous post, and thanks for responding!
Rolled buttercream is NOT as stretchy as fondant and there lies the problem. It does taste better. Because it tears easily and does not stretch as much, it is harder to work. Most chefs and bakers will mix it with the traditional fondant to gain some of the elasticity and overall better workability. Usually in the neighborhood of 50/50 or 75% traditional, 25% buttercream.
I added some Wilton fondant to my rolled buttercream and it was AWESOME! I think it tastes like candy corn, which I absolutely love. Now it doens't taste like u put candy corn on the cake, but on its own it tastes like candy corn. It was SOOOO much better tasting than regular fondant, but definitely did not have the same elasticity or moldability (is that a word?). Adding some fondant to it made it perfect!
Rolled buttercream is NOT as stretchy as fondant and there lies the problem. It does taste better. Because it tears easily and does not stretch as much, it is harder to work.
I guess I must be using "stretchy" incorrectly then. I guess I don't understand how it is not strechy, though--I never have problems rolling it out. I know that when I use straight rolled BC it is more difficult to put on a cake because it does tear more easily and I would spend some time fixing it. But the rolled BC actualy seems more forgiving in fixing than fondant is--I could fix a tear and have it look like nothing ever happened.
One way to firm up the rolled buttercream is to add Gum-Tex to the finished product and a little more powdered sugar. It signifigantly stiffens it and also cuts the sweet taste a little more. I fyou just want to firm it up add about 1 Tbsp powdered sugar for 1/2 c. rolled buttercream. If you want to add the Gum-Tex add 2 tsp and powdered sugar to each pound of rolled buttercream. You can add enough sugar to this til it reached the consistency of gumpaste and it's still edible.
Quote by @%username% on %date%
%body%