I used this recipe it is Julie's Less Sweet BC
2 c. butter, softened to room temp.
2 c. shortening (I use Crisco)
4 t. vanilla extract
2 t. almond extract
1/4 c. all-purpose flour
3 lbs. 10x confectioner's sugar
2-4 T. milk
Cream butter, shortening, and extracts until light and fluffy - about 5 minutes.
Add flour to creamed fat mixture. Beat until thoroughly combined. Add powdered sugar, about 1/2 lb. at a time, beating until combined. When all sugar has been added and combined, add 2-4 T. milk, depending upon consistency desired. Beat for an additional 6-8 minutes on medium speed.
I use my KA Professional 600 for this and it works fine. Recipe can easily be halved.
This frosting is a crusting buttercream and can be smoothed using the VIVA method.
I put it in the fridge and it got firm and crusted. I took it out and Iced it, and put back in the fridge and it did again. I got it out to do the VIVA method and It was really firm and wasn't working. ( maybe I wasn't pushing hard enough? first time doing the method.) Even still it was sticking somewhat to the paper towel! What am I doing wrong??
This was something my 5 yr old daughter and I were talking about the other day, why I won't put a cake into the fridge to let it harden (we saw it on a cake decorating video). Anyway, the example I gave her was taking a soda out of the fridge and placing it in warmer air what happens? Condensation, moisture breaks out on the soda can. If it happens to the soda can, why not a frosted cake? It could be the recipe but maybe try leaving it out of the fridge until the cake is completely room temp, then try smoothing with the viva. I never put mine in the fridge, I let it crust at room temp, takes about 10-15 mins after I frost. Then I use the viva, no troubles so far 
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=860413
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=787553
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