i get my icing smooth but not as smooth as i would like .I use the hot water and spatual method . PLease help.

Melvira. Easy and simple...lol

I have also used sheet paper from my computer to smooth after it crusts.

http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html

Melvira. 100%.

I've been doing cakes for over 25 years, and THIS old dog is bought and sold on Melvira's Method, which I just used for the first time about a month or so ago.

you'll never go back to any other method.

i'm new to cake decorating, so its probably a dumb question but what is the melvira method? how does it work? does it work with buttercream that does'nt crust? how can you get bettercream to crust without being over sweet?how can you smooth a cake with non crusting buttercream?
sorry for asking so muck but like i said i'm a newbie!!!

http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html

Melvira's method is on the home page ..... scrolll down. Above is the link.

Crusting is a result of the fat to sugar ratio in your recipe. The more fat, the less crusting.

Not sure how to answer your question on "how to get it to crust without making it more sweet?" You get it to crust by reducing the amount of shortening. (If I follow your logic the other way, you are assuming that adding more shortening makes it less sweet? I dont' understand the logic. ) I've seen info in here that says adding salt decreases the sweetness, but I've never added salt to my icing (I always omit the salt from my cookie recipes, too) and people tell me they like mine because it's not as sweet (which makes no sense to me because it's made of sugar, people!)