I made a batch of IMBC last week.Mmmmm the taste is divine,So I refridgerate it and it becomes solid like it said it would.Now I know I have to bring it back to room temp and re whip it to smooth it out.my question is this..Obviously I can make roses with it but should I freeze the roses or just refridgerate?I want them solid enough to handle to place on the cake.Also...will they completely soften up after sitting out for a while or not? The reason I ask is I don't want hard solid roses to cut through and I noticed when I left it out for a few hours in the bowl it didn't soften until I re whipped it...

Thoughts anyone!

the roses will be much smaller than your bowl of icing that you're trying to defrost, so it should defrost lot quicker.