. Just my opinion. Anybody else? 
1. In the US, buttercream remains the preferred cake icing. Most people still don't actually eat fondant 
2. The types of cakes used in the US wouldn't normally support the weight of both marzipan and fondant.
3. Very few people in the US eat marzipan on a regular basis--I'd go so far to say that a large portion of the population has never tasted it and may never even have heard of it.
4. Marzipan costs about 10 times what the same amount of buttercream would cost. Virtually no one would be willing to pay for it.
I guess we're just on a different branch of the "cake evolution" tree 
Rae
I'm in the UK and it depends what type of cake I make as to what I use. If it's a fruit cake I use marzipan to seal the cake, to get that rich tastes and to get a smooth surface. If I'm making a spong cake I use buttercream under the fodant. It's not as heavy as marzipan, the taste goes better with the sponge and the fondant sticks to it with no problems
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