I have always made my roses out of Royal Icing. They stand up nicely, and I can really play with the "torn" affect on the edges. I have been trying to make buttercream roses and they just look droopy and just not as crisp. I was wondering if I should be using a special recipe for buttercream roses? I would like to have a 'softer" rose that isn't as hard as royal icing on some birthday cakes...Any suggestions?

Try a stiffer buttercream.

I agree. You need stiffer BC. Don't worry, you'll get it. Hang in there.

less milk

also, make sure you're doing a really good base on the buttercreams, if you don't, they tend to droop also

Loriemoms, if you have warm hands the milk could be the problem, try keeping your icing cool you may need to use 2 bags keeping one in the refridgerator while useing the other. Switch as the one softens up. I agree make sure your base is firm enough. Good Luck

Loriemoms, would you share with us your icing recipe?

The Wilton class buttercream works great for making roses. I use another recipe that has 1/2 cup butter and 1/2 cup shortening which also works, but the class buttercream seems to be the best. Hope this helps!

The 1/2 butter may be part of your problem. I have warm hands, and know that the all crisco recipe can get soft while using it. Butter has a lower melting point and would get alot softer, faster. The above post with suggestions about warm hands may help you.