I've experimented with different buttercream recipes and want to know what is best to use for getting that really smooth, flawless, almost fondant look. Is it better to use a shortening base recipe or one with with both shortening and butter. What's the trick to getting a smooth cake?
U can use either type of icing. The trick is a good recipe , right consistency, the right tools and practice.
There are many successful ways to do this. here are some of my tips:
for the recipe volume I posted, the total amount of liquid is 16 TBS which may be one cup.
HTH
I use half-shortening/half-butter. To smooth, I use the Melvira method on this site (under articles). Works like a charm!
hi..i'm a newbie, but recently discovered when using the wilton's recipe for bc if i use heavy whipping cream instead of water or milk it comes out smoother for me. also, the others are right....practice makes perfect! 
oh i use the paper towel method which i learned in a wiltons class, but they have it on here too.
hope this helps!
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