To check your icing consistency to see how soft or stiff it is, you use your rubber spatula swirl it around in your icing and pull straight up to form a peak, if the peak starts puddling or losing its pattern its too soft, if it stands straight up holding its pattern then its usually stiff enough to make flowers with, you just about want your BC icing to be that of the consistency you would use if you were using Royal Icing. If too soft add more powdered sugar till you get the consistency right..remember, you want the icing stiff, not dry.

Roses area are a snap once you get the hang of it, don't give up or give in, you'll get it if you just keep trying cause its bound to happen and practice is the key element in doing so..Happy Baking, Mary

I love your quote, maybe I'll cross stitch it for my wall. =)

I'm actually not sure why you posted those directions - did you mean to add-on to another forum? Thank you though, because I think my buttercream has been too soft, which is why my roses haven't been as pointy as I would like =)

thanks for the instructions my icing as been a litte too soft for roses to stay firm thank you