Put it all back in the Kitchenaid. Fill it up as full as possible to where you think it's going to overflow with icing.
Turn on the mixer slowly and let it spin like that for about 7 minutes. The air will slowly all be sucked out of the frosting and it will come out as smoooooth as butter. Or as smooth as Sugarshack's. This is how I do mine and how she does hers.
I assume you ARE making a regular crusting buttercream, right? 
I've never tried the Sam's frosting, I've only made my own, so hrrmmmmm...
I would certainly try it that way in the mixer really really full. It's certainly worth a try to see if it won't suck out all the extra air! It's really important not to lift the beaters out at all however. That's the trick to vaccuuming (sp) out all the air from the frosting.
Just wondering if the pre-made will hold up like that? D'oh! Wish I knew the answer for ya! 
First off let me thank everyone for all the help. I knew ya'll would come through.
After trying all the suggestions the icing still wasn't right. Sooooo I started over but this time didn't use pre-made and all was goting well until..... I put in the ivory color. It then became grainy looking but it is smoothing out ok. Has anyone ever had any trouble with chefmaster colors?
Quote by @%username% on %date%
%body%