I NEED HELP ON MAKING BUTTERCREAM ICING SMOOTH. I WAS TOLD TO US VIVA PAPER TOWEL. THE WEDDING CAKE I'M MAKING WILL NOT HAVE ANY LACE OR NOTHING ELSE ON THE CAKE . SHE JUST WANT A SMOTH CAKE WITH BORDERS. IF THERE ARE ANY MORE IDEAS OUT THERE PLEASE LET ME KNOW. THE WEDDING IS WITHIN A FEW WEEKS.
THANKS A MILLION,
DEB
In my experience, the icing is the key element in this equation. I've used the crusting buttercream icing recipe on this site, with only marginal results (there are about 4, I used the one with 4 stars), but it's very possible I didn't follow the directions. My absolute all time favorite icing to work with is the FBCT (frozen buttercream transfer) icing recipe found under articles on this site. You can use paper towels, dish towels or anything else to smooth this icing, once it is chilled (it has nothing in it to make it crust over, so it has to be COLD). I had very good results by just putting it in the fridge for 1/2 an hour before I had to take it somewhere - I smoothed it right before I left.
I agree with grama_j . Your pictures look great. Looks to me like you've got the smoothing down to a fine art!
I agree, your buttercream is super smooth! Whatever it is you are doing is working! What method are you doing now?
I know what you mean! Everytime I make a cake I think I try a new recipe for BC or change something from a previous recipe just trying to get that smooth look. I have used Viva, typing paper, hot knife dry and wet and the upside down method, but I am still struggling. I think I have read about every post I could possibly find about smoothing that dang frosting. I think what it comes down to is just PRACTICE - unfortunately! I'll keep at it, I am bound to get it one day.
I agree with Practice. Also I would suggest trying a non crusting buttercream.
With IMBC you can ice as perfectly as possible, put in the fridge til it hardens, then work out the tiny lines using a spatula or just the warmth from your finger. --Try it!
Also, chuck that spatula, use a bench scraper or a spackle knife and align it on the outside of your board flat against the turntable and turn. Put lots of icing on and ice by taking off the excess.
I have not tried IMBC yet - was concerned about the temperature here in Texas. Also, how does this type of frosting compare to those regular BC recipes? Is IMBC more "whipped cream" like?
IMBC is very creamy, It doesn't have any powdered sugar or shortening. It does have all butter, and a lot of it. Probably wouldn't work for outside in the summer, but as long as you have access to refrigeration, an Air Conditioned car to transport, and display and serve it inside, I don't see any reason it wouldn't do great. I doubt a lot of people in Texas go without AC in their homes and cars, churches, etc.
The icing actually tastes better at room temperature than straight out of the fridge.
I messed up once or twice when learning to make it, (it's a little tricky) but everyone loves it, and it makes a great filling too. You can flavor it many ways.
It will never be pure white, because it has that butter color, But it's a lovely color and a soft, creamy texture.
i agree with Leta - meringue buttercreams are da BOMB for taste...they don't take color very well though, but you can't find a better tasting icing IMHO (of interesting note, in June on Food Network they had a 'wedding weekend' and one of the shows was on wedding cakes and they taste judged several, and Giada deLaurentis didn't like the MB - no wonder she's so skinny!)
Was that the cake where she said she felt like she was eating a stick of butter?
Sylvia Weinstock's recipe for IMBC is too much for my 5 1/2qt bowl, but she adds 6 TBSP of vanilla to her icing!!! But it's really good. I definitely think you need to add a lot of flavor. So I use 2 TBSP in Kay's Buttercream which takes 1 1/2 lb butter.
My point is: You need to have lots of flavor or it will taste like butter.
Then I bought Baron brand clear vanilla at the cake supply store and put in the same amount and it tasted like total crap. It was way sweet and had that processed bakery flavor that I'm totally trying to avoid!!!
The ingredients listed sugar. Ick. Just want the flavor, thank you.
When I serve my cake to people, they all ask what is in the icing. When I tell them tons of butter, they are shocked!
OOps, sorry, didn't mean to hijack the thread. 
Just love my IMBC.
I've had the best luck with a non crusting buttercream and a hot knife...dried off before smoothing. I'm considering using this exclusively because I'm having a harder and harder time getting my crusting buttercream smooth......it was easy when I first started....go figure!
Yesterday I was struggling with frosting an oval cake. I pulled out the Viva-icckkk! it stuck. Then I grabbed the spray bottle-Eureka! I placed the Viva on the cake, sprayed it with water, smoothed it and a perfect cake. In fact it looked silky smooth not spackled smooth.
Elfie, can you post a pic? Damp paper towel, never thought of trying that.
Elfie, did you "saturate" the paper towel or just dampen it? I am taking course 2 & am continually trying to find the best way to smooth my icing?
I would post pic except don't own a camera. 
Hubbie manages to ruin them all.
I get the paper towel wet, not saturated or dripping but evenly moist. You just have to be careful the the towel is smooth on the cake otherwise any creases will show up. Thats when I misted the darn icing and smoothed with a hot spatula. I have a friend who uses a blow dryer directly on the cake to smooth all her "minute" imperfections. Her cakes look like fondant. She even will ice with royal, let dry and then sand. Yes she sands her cakes. They are amazing. Maybe too perfect.
Last night at my first cake decorating class we used a method that I haven't yet read on here.
We used a medium consistency icing and used the icer tip.
Then before smoothing with a spatula we sprayed the cake with a fine mist from a spray bottle filled with water (to thin the icing I think) and then we smoothed it using a turntable and spatula.
To get up the icing around the cake we used a paper towel and dabbed up against the cake board to remove excess water. I hope that makes sense!
My cake obviously wasn't beautiful it being my first time and all but our teachers looked silky smooth.
Good luck!
Ok, so I was a total convert to the fbct recipe buttercream - I mean I was gonna use it exclusively, but then I had the hardest time getting it smooth, and I watched a Martha wedding video, where of course everything is either IMBC or SMBC, so I tried a few other recipes I found on here - one for French BC, which tastes similar to the I & S MBC without the meringue, and one that is listed as "The Best Ever Butter cream" which I'd have to say, it kinda is.
Ok, so my question is this...has anyone ever added cake flour or meringue powder (or anything else?) to the super buttery buttercreams to get them to crust? (I'm talking about non-crisco buttercreams)
Anybody??
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