Try the butter cream dream recipe on here http://www.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html
also to get it smooth, either try the VIVA paper towel method or the foam roller method http://www.cakecentral.com/cake-decorating-ftopict-42675.html -that explains the roller method
Otherwise a good crumb coat, patience and practice are wonders
Goodluck!
i recently had to ice a cake that was 15x22 in. and i AM NOT good at smoothing icing...i went to lowes and bought a "paint-trim guide with steel edge" that is like 23 in long! it got the ENTIRE cake smooth in just one glide! but i did run it under really hot water first and just wiped the water off. it really helps get the icing smoother. oh by the way the pain tool was only $5! cheaper than a huge spatula even!
I let it crust alittle and use typing paper placed on top of icing and smooth with my hand. But alot of people are raving about melvira's roller method and I would like to try it 
If you buy the large wilton cake icing tip it makes it a lot easier. . . and another thing that helps is to make sure that the cake is completely cooled before you start icing.
I know I must be icing-smoothing-challenged, but I haven't yet gotten the Viva method to work!!!!! Just how crusty do you let the buttercream get? I feel like I try too soon, but it could be too late, or it could be that I'm just a klutz! 
I also tried Melvira's foam roller, but had a bit of a mess because the only one Home Depot had was only 3 inches wide - the top of my 11x15 cake looked rather like a checkerboard! I'm going back to try to get a wider one, then I think it will work beautifully. Thanks - PAT
I love the VIVA paper towel method. I always let the BC crust completely and I apply a little pressure when smoothing.
I like the Viva method too! Another thing you can try for a smooth top... saw it on this site (can't remember who posted?) Lightly grease a piece of parchment and spead BC over it, refrigerate until set and lay on cake gently removing parchment and trim excess; it works really well, nice and smooth 
It seemed to be sorta like working with fondant only thinner.
One thing I have found that helps with getting the all crisco variety of bc icing smooth is NOT to do the hot knife trick for smoothing before using the paper towel...just smooth it the best you can with your spatula and then leave it on the counter for at least 20 minutes...then do the paper towel smooth..
I tried to use the hot knife to smooth before I used the paper towel or computer paper but something happens to the icing and it forever sticks to the paper towel after that. If I don't use the hot knife, all goes well. I don't know if that is just me, but it works now like a charm.
I can't speak for other types of icing as I am new to this and only make the Wilton all crisco icing so far.
Good luck
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