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
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!)
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