Is this possible if it's been in the fridge maybe? I would like to try an all butter icing but have been afraid to since I pin prick transfer just about everything and it seems that unless you can freehand everything , a non crusting icing just won't work.

Any thoughts or suggestions?

Thanks

If it's been in the fridge for a while and is completely firm, it should work-but you may have to do the pattern transfer in small increments since as soon as the frosting warms, it's gonna start sticking again.