I'm jealous that so many of you are using Sams buttercream and are finding that you can smooth it so well. I did buy some a couple of years ago and although I do like the taste, I could not get it to smooth to save me. Not quite sure how to discribe it, maybe holes that would not smooth out. I could see if you didn't whip it at all that it might look pretty smooth. But, I remember the gal tell me you have to whip it for a long time. And it seems like it crusted too fast.
You guys that get it really smooth are you using it straight from the bucket without whipping it?
I remember calling the 3 tiered cake that I frosted with it "Shabby Chic"