I've been using the regular buttercream to ice a cake before applying fondant but for some reason it's been coming back to the spatula....i try and apply it but it's not even smooth I've tried adding more milk and it just gets really watery..and gooey so it's spills to the sides...it's just not creamy it's just sticky to itself. What buttercream do you use and it's just sticks smooth to your cake? Thanks guys!!

what recipe are you using? can you post it?
I won't be able to answer your question from that, but some people here might.

Are you using a metal spatula? Is the cake completely cooled? Or is it too cold? Did you change brands of ingredients?

Just some thoughts, I wish I could help for sure.

I agree- It would help if we had a look at your recipe. I use a "crusting" buttercream, and have used lots of versions of it (chocolate, cream cheese, white, etc) and haven't had a problem. There are lots of recipes on this site for crusting BC, too. Maybe it's your fat-to-sugar ratio?

Thanks...I actually don't cream it until after it's completly cooled.... this is the recipe I use...

1/2 shortnening
1 bag of pwd sugar
4 tablespoons of milk
1 tsp of vanilla

should i use something else or take out something?? Thanks guys!!

1/2 a what of shortening
how many lbs. bag p.s.?

this is my fav. buttercream recipe
1/2 c. shortening
1/2 c. butter
4 cups (1 lb. box) powdered sugar
1 tsp vanilla
2 TBS milk for stiff icing or 4 TBS milk for icing a cake

I had the problem of the frosting tearing the cake and not coming out smooth but once I started adding that extra 2 TBS of milk it helped ALOT