Okay so I finally got my buttercream icing the perfect shade of maroon. I let it chill in the fridge for a while and took it out to make roses. The problem I am having now is the icing isn't firm enough to make the roses. They keep coming out droopy. Is there anything I can mix in with the icing that wont affect.the color at all? Thanks for the help.

try some tylo powder! dont need alot and it makes the fondant/sugar paste into gum paste/flower paste. Or just try adding some more icing sugar, this may cause it to lighten though, as you may need quite abit! hope this helps!

ok ignore what i said! i misread, and i was talkin about fondant! you can only really add more icing sugar to butter cream to thicken it! i know of nothing else to help with this lol so sorry for my dumb arse reply lol

That's what I was afraid of. Took me 2 days to get the right color. I might try to freeze it a little and do one rose at a time. Good thing I have plenty of time. Lol. It's for this weekend. Thanks so much.

You might be able to make one rose at a time but........as they warm up they will droop. You might as well add some ps. It shouldn't effect the color *that* much - unless you add a pound to a cup or so

Yes, add powdered sugar. If you add too much and it gets too dry, add more shortening instead of liquid to reverse it. IMO, it can never be too stiff, just too soft.

Finished roses should be left out at room temperature for several days to have a chance to air dry. They'll be easier to place where you want on the cake instead of where they fall! They'll also be more lightweight once dried, with a lesser chance to fall off than heavy wet roses. Frozen or refrigerated roses will return to the original consistency once thawed.

If you icing consistency is right , you will not have to freeze icing, nor freeze the roses. I have never done it. I make it right to pipe roses or any other flower. hth