I'm having trouble with my buttercream icing. I get regular bubbles and I can't seem to get the nice smooth finish. I'm following the Wilton's recipe - the first several times I made it I had no problems, now I can't seem to get it right. Any suggestions?

Are you using a hand mixer or a stand mixer? That could have something to do with it, the trick in either case to not to over mix, thats what adds the bubbles. If using a a stand mixer, use the paddle not the whip. HTH

Standing mixer with paddle. Directions I've seen say to beat crisco and butter for 6 minutes and then just blend the sugar in. Is this too much?

What speed are you mixing on? High speed also causes air bubbles. The best way to avoid air bubbles to fill the mixer above the paddle so no air can be incorporated into the BC. sugarshack has a DVD "Perfecting the Art of Butter Cream" that is worth it's price in gold for mixing and icing a cake in BC. www.sugaredproductions.com

LOL.......yeah what she said! Those dvds are priceless.