help with smooth look on cookies

Today was the first time I've tried to get the smooth look so many of you have mastered. I made Antonia74's icing. I piped a "dam" around the first one, thinned some icing and flooded it. The damn was way too thick, so tried a smaller tip the next time. Still showed up and the nice ones I see online just don't have that edged look. Perhaps with time you don't use a piped edge. My goal is to have hard frosting that I can stencil on.
Am wondering about using fondant since I've read bad things about RBC. I really want a finished look and not the obvious dam with icing next to it look.
I have some of Jennifer's Dontz's white chocolate fondant made up. Do you put on buttercream then the fondant layer?
Thanks for any suggestions you can give me.
Jackie

Oh these are great ideas! I love this site for this reason, so many willing to help.
If I want to do an impression on the fondant, like a quilted look, should I have that done before I place on cookie, or after it's set up.
Can't wait to get going tomorrow.
I have an order for 17 large valentine cookies. I love buttercream as far as taste goes, but can never get it spread smoothly. I wondered about trying the hot knife method, just want a yummy cookie that looks professional.
Keep giving me ideas, it helps so much.
j.

I just did a search here for Marshmallow RBC and nothing came up. Could you share that recipe with me? Sounds great. I've made quite a bit of MMF and would love to know how to make this version.
j.
NEVER MIND I FOUND IT!!

HERE IT IS FOR ANYONE WHO WOULD LIKE IT. THANKS TO WTARE.

I thought I would post this here as I have gotten quite a few requests for it. When making my decorated cookies I found that I liked the taste of rolled buttercream but it was always too greasy. So I thought I would combine marshmallow fondant and rolled buttercream. The result is a fondant like frosting that sets up but stays soft. My customers love it!

Marshmallow Rolled Buttercream for Decorated Cookies
Ingredients
1 10.5 oz bag of mini marshmallows
1 Tbl of water
1 1/2 cups of light corn syrup
1 cup of shortening (I use sweetex)
Powdered sugar 4 to 6 lbs
Instructions
In a large microwave safe bowl combine the entire bag of marshmallows, water, corn syrup and shortening. Microwave until melted, mixing every 30 seconds or so.

1.Mix in a few cups of powdered sugar at a time until it becomes thicker and starts to form a ball. I usually mix it with a fork while in the bowl. Then pour this onto a pile of powdered sugar and begin to knead. It absorbs a lot of the powdered sugar. Once it is the consistency of fondant store it in a ziploc bag.
2.
3.I take out a handful at a time and mix in any colors that I want. A little color goes a long way. Roll out your dough and cut with the same cutter as your cookies. Attach to your cookie with a little piping gel. You can dust it with luster dust or mist with water for a very shiny finish. Let dry uncovered overnight to help it set up. The surface will get hard but it stays soft inside.
I wont even venture to guess. Its all sugar

I had watched that tutorial quite a while ago and forgotten about it. Thanks for the reminder, it's exactly what I need today!
j.

I made the MMF RBC. Now these are my questions: How thick is it when you place it on the cookie? I either didn't get enough powdered sugar in it or it goes on quite thick. When I rolled it thin, I couldn't get it picked up without totally losing it's shape. When I added more sugar, it worked, but was a little thicker than I thought it would be. But it would keep it's shape. However, using the same cookie cutter made it bigger than the cookie, since the cookie got littler while baking.
Thanks.
j.