Can rolled bc be made from any bc recipe?

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I don't believe so. The buttercream has to have corn syrup (at least the ones I have used). Here is a recipe I found on this site:
http://www.cakecentral.com/cake_recipe-1603-rolled-buttercream-icing-recipe.html

It is very fun to work with!

Can you use it just like fondant? Covering cakes?

I know, I was wondering can you add corn syrup and more powder sugar to your existing bc to make it rbc. For example the recipe from this site has no liquid except the 1 cup of corn syrup and no butter only butter flavor. So my question is, if your bc is already made, has real butter and milk or whipping cream can it be made into rbc also. If so, how much corn syrup and ps to add to a single bc recipe?

This I don't know. Hopefully somebody will reply that works with rolled buttercream regularly. I've only made it a couple times.

i tried it once...maybe i didn't add enough powedered sugar to it after adding the corn syrup, but it never got firm enough to actually work with. it was very sticky and soft. solid, but hard to work with.
hope this helps.

I've made RBC from extra BC that I had in the fridge and it works great.

I had about 3 cups of regular bc, I let the bc come to room temp then I added about 1/3 cup of corn syrup and just started kneading in PS to get to the consistency I needed. I put this on my cookies and it came out beautiful.

My bc is the 1/2 butter, 1/2 shortening recipe, don't know if it would work with other bc recipes or not.