I've been watching a couple of tutorial videos on YouTube that were made by the Culinary Institute of America. When the woman pipes her borders & basketweave, the bc is so silky smooth, I can't even believe it. The lines on her shells are so smooth and crisp... mine look nice but they always look kind of ragged. Is there a trick to this or are they not even using bc, do you think? Here's a link to one of the videos so you can see what I mean. I want that consistency!!
there are many bc recipes out there that yield different textures / consistencies. you can try using high ratio shortening in your recipe instead of regular crisco. you can try making swiss or italian meringue buttercream too. have fun exploring!