What can I do to help keep my petals on my roses to stand up and not sag on one another. I use the wilton buttercream recipe with all crisco. Thanks for help.

I make roses using the Wilton buttercream recipe containing the meringue powder. You want the consistency of the icing to be stiff. After they set out to dry a little bit, I freeze them before I place them on the cake to make them a little more durable with handling. I have never had a problem with the petals drooping following this method. However, the royal icing flowers are another story. I never seem to get them stiff enough. Hope this helps!