I am making my FIRST wedding cake for a family friend... I was wondering, should I just use my original buttercream that I normally use, or is there another recipe I could use for wedding cakes? I am worried a bit about the heat since it's going to be hot....

Also, I have noticed lately that my buttercream doesn't seem to be smoothing as well as it should. I have seen SO many cakes that are smooth and look amazing, my seem to look like they are tearing and when I use the viva method, my cake sticks to the paper towel, no matter how long I leave it to sit..

My buttecream recipe I use is:

1/2 c butter
1/2 c shortening
1 tsp vanilla
2 tbsp milk
4 cups powdered sugar

hey i make a lot of different buttercream cakes.
your recipe looks fine to me the only thing i don't use is shorting i use violet paste to make mine white.
this is a little how to i setup on squidoo for <a href="http://www.squidoo.com/white-buttercream-icing">white buttercream</a> what is ideal for wedding cakes,

hope this helps

Here is a *great* icing recipe that is very similar to what you use but in larger quantity:

2 of everything Icing
(Non crusting b'cream) - see note at end
2 cups butter, room temp
2 cups shortening (I always used Crisco)
2 pounds powdered sugar
2 Tablespoons flavoring

Cream together butter and shortening 5 minutes; add about 1/3 of the sugar; mix 5 minutes; add another 1/3 sugar and mix 5 minutes; add remaining sugar along w/the flavroing and mix on low for 10 minutes.
I have always used a KA mixer for this and usually mixed on low or up to 3 but no higher.
NO liquid is needed. Flavoring can be *any* you want. A great combination is 1 Tablespoon vanilla, 2 teaspoons butter flavor, 1 teaspoon almond extract.

If you want a crusting icing reduce the butter to 1 cup OR reduce butter *and* shortening by 1/2 cup each - proceed as above.

Is a non crusting buttercream better to use than a crusting one for wedding cakes?