So i have tried and tried to work with butter cream and i just dont know what i am doing wrong. Everytime i try to frost a cake i can always see the cake through my bc. I always crumb coat and let it set in fridge for a while before i frost. Also my bc does not crust...so the viva method really does not work for me it just peels off my bc. The recipe i use is...
* 2 sticks butter- one salted one unsalted
*1 stick crisco
* 4 tbsp hot water
* Powder sugar to desired consistancy
Any suggestions???

This is the recipe I use and I have never had a problem with it. It crust nicely also. HTH

22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup

If you can see your cake through your bc, you're not using enough of it. Try SugarShack's buttercream DVD. It dramatically improved my bc skills.

How much powdered sugar do you think you're using? For that much butter and crisco, it should be at least 2 lbs... maybe you're not using enough?

Angel_cake- i am using about 1.5 lbs so maybe i do need more ps. Stacy thanks for the recipe i will try that next weekend! Cakegirl- thats what i was thinking and i always try to put on more but it just scrapes off what i have already applied...I will try the DVD though thanks everyone for your help!!!

I have used this recipe successfully for years!!

1 cup butter (2 sticks)
1 cup crisco
3 lbs. powdered sugar
flavoring
water (start with 1/2 cup and add a little at a time until desired consistency is reached)

If you are using the paper towel method, the icing must be thicker. Let the iced cake crust before using the paper towel. I personally do not like the Viva...I like a paper towel with a texture in it.

You're going to have many choices of Bc recipes now LOL.

I've used the same recipe for years. It was ok not fantastic but world. Then I stumbled on this thread

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=713347&postdays=0&postorder=asc&&start=0

And my whole BC world was changed!! The recipe in the thread IA hands down the most delicious, smooth, easy to work with BC ever! It stabilizes so well, I've changed the BC recipe we use in my shop that's how much I love it. I've now done 4 cakes with it and love love it!!

The thread has some amazing smoothing tips too

GL let us know how your next BC attempt goes.

I had trouble in my class for 3 weeks, with the buttercream. When I switched to the frosting in the link above (in the thread), it's nearly flawless, and I can even pipe it well. It's very humid and we have a watermelon in the fridge, so there's not any room to put the cake, but it does better in the refrigerator.