I got a call from a customer wanting some individual cakes for a party. But she doesn't want fondant. I was wondering if there was a type of pourable buttercream that I could make, to make it more like frosting petits fours, instead of trying to ice each small little tier in regular buttercream. I'm looking for something that will be thicker, to add decorations on top of just like fondant. Any ideas?

ganache?

You can make "poured buttercream". It is the simple buttercream (butter and/or shortening and sugar) or even IMBC, warmed over water bath to pouring consistency, constantly whipping. You need to be super careful not really melt your buttercream, only just get it to this consistency.
It sets very smooth.
Try it with your buttercream.
But it is not easy to get the right temperature and not to melt it and depending on the size of your cakes it could be easier to ice them as usual. I think 2" - 3" small cakes would be OK, by 4" cakes I would think hard about it...
And the buttercream gets slightly darker - you melt the tiny air bubbles in it away.

Good luck!

KHalstead, I thought about doing ganache, and still might do it.

majka, I will definitely try this.. It's a smaller order, so if I did ruin a batch or two of buttercream trying this, it's not the end of the word.

Thanks so much!

poured fondant - totally different to the usual fondant, so she might be ok.
xx

I think poured fondant tastes better than rolled fondant.

you will still need to crumb coat to get a smooth pour

I have also used confectionary coating the stuff call for almond bark or the wafers add a T or 2 of crisco so it stays softer and does not crack and it pours better.

How about a poured white ganache?

i really, really like the poured fondant. it is a nicer eat than regular fondant - not so sweet, and just more yummy!
kinda like a thicker sort of glace icing i think is how id describe it! do a trial, and enjoy the results
xx