I'm not a professional, self taught in fact. I use wilton's frosting recipe,
but use half crisco and half oleo., This does not solve the grease problem,
but by adding butter flavoring as well as vanilla, I find the taste is good and
is easy to work with. I have used the rolled Fondant by Wilton, but other than
the ease of making a cake look good without the work of smoothing frosting etc.
I was not too impressed and I did not like the taste. I lightly frost my cakes
before using the fondant. By the way, the cheap, store brands of oleo work
best. Hope this helps.