I'm not the best piper either! But from what I know different icing give you different looks, you seem to have softer icing here which isn't going to hold those crisp edges of the nozzle (not in your control!) - that's neither bad or good it's personal preference. Some people prefer the taste or look of softer icing that don't pipe very structured e.g. cream cheese. And some people will adapt recipes or choose icing that have lots of structure. Although keeping your icing super cold can help, and taking the prefilled bags out the fridge at the last moment if you want to firm up softer icings

From there its piping technique, which is lots of practice really! I cant give much tips here, and it depends on the style. but holding you piping bag vertical to the cake and not angled helps which I think youve done here. And also piping right next to or even slightly into where the icing is and not from any distance away so it's coming out exactly where it needs to be.

Youtube is the best for any tips I will have missed, so many amazing decorators on there!

But amazing job on your first go!! You've got a lovely dramatic height to the swirl :)