I used the Buttercream that calls for 2 sticks butter and 1 cup of Crisco per a 2 lb bag of confectioner's sugar. I normally use an all butter recipe. However, I was in a bind and didn't have enough butter. I found this recipe sooo hard to smooth as opposed to my all butter recipe. Does anyone have any ideas for smoothing?
I use the warm spatula method. I even tried putting the cake in the freezer for a bit and smoothing after it had firmed up a bit.
My buttercream icing is a great recipe and it calls for 1/2 cup Crisco. But I also have some trouble smoothing it sometimes. However, I've found a recipe that works great!! It's the one for the crusting buttercream (faux fondant). It goes on like regular icing, but looks like fondant. It tastes great, and is sooooo easy to smooth. I actually found it on this site. It's the "Crusting ButterCream (Faux Fondant) II. Try this and see what you think. 
HOT 
I saw the Faux Fondant recipe and would like to know, whether you have any idea, how much 1 1/2 cups of Crisco is in grams. How do you smooth it and is it not as sweet as the all criso recipe? Can one taste the flour? it's so expensive and difficult to get Crisco out here in China, I don't want to have to throw it, but the recipe sounds so interesting
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