On my last project, I used Rolled Buttercream. But I do not believe the texture was right, and I had to leave it thick because it tore easily. Am I just confused, doing something wrong?
When I tried to roll it, it flaked up and stuck to it, but more shortening on the pin didn't seem to work 
......HELP, I would love to use this in many applications but want to know what am I doing wrong.
Thanks in advance! 
That has been my experience with rolled buttercream as well, that it stretches and tears very easily.
In the case of rolled buttercream, since it contains so much shortening, use cornstarch instead of shortening on the pin, this should help quite a bit.
Yes, it's cheap to make but a pain to cover cakes with. I don't have time to mess with making my own fondant so I purchase Satin Ice from Into the Oven, when I calculate how long it takes me to make fondant rather than just pulling it out and kneading it, it makes since to me.
Have you tried rolling it between sheets of parchment or vinyl? It won't stick to the rolling pin that way. After taking off the top sheet, you should be able to lay it over the cake, then remove the bottom sheet (this may be easier with the vinyl than the parchment).
I literally do that with my pie crusts! 
Duh..... I didn't think about the parchment literally! oh and thanks for the cornstarch idea, that's one I didn't think about either. Sometimes I get so focused on a problem, the easiest way is to ask someone that thinking "outside the bun". LOL
So there's nothing wrong with my RB texture then, it's just the method in which I was using it. Good deal!
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