OK. My client wants a carrot cake with cream cheese icing so I made the crusting cream cheese icing from the recipe section. I've made this for them before and they love it (it is really good!). Anyway, I made the stiff version so that I could make roses out of it. I tried this last time too and all my roses droop! 
I can't really even finish a whole one before its a disaster! Any suggestions? At this point I'm about to make a small batch of Wilton buttercream to make the roses with because I know I can make them with that. I've tried adding more powedered sugar to the small batch I have colored along with meringue powder. Has this happened to anyone else with cream cheese icing?
I have a hard time with regular BC because my hands get so warm. I have to put my bag in the freezer every so often to stiffen it back up. You might could make one and immediately put it in the freezer. I just made about 80 for a cake for this weekend. I hate roses.
Thanks for the suggestions Momof4luvscakes. I usually don't have a problem at all with regular bc. I use the parchment bags because my wilton instructor told us that those don't transfer the heat from your hands as quickly. I left my icing in the fridge for about 30 minutes to stiffen back up and then it was cold that I could hardly get it out of the bag. I'm so frustrated at this point.... I put the few that I was able to salvage in the fridge.
OMG! I feel sooooo sorry for you guys! My mom has the same problem. Her icing turns to GOOP in a minute when it's in her hands! She has a hard time practicing and gets so frustrated with it. She has to use 2 bags and she alternates them in the fridge. How frustrating!!!!
cream cheese icing is more difficult to decorate with. I only make it for family just because of that- not for clients! I would suggest the added sugar, and then refrigerate it a little to harden it up again, like suggested. The cream cheese just can't stand the heat of your hands for too long. Making regular BC for the roses only might also be a good idea. Good luck!
When I make the Cream cheese b/c I always chill it first. I chill it just enough to put in bag and make the roses, it does help. If you are still having problems, I would ice and decorate with the icing, but like you said make the roses from regular B/C/. There is a cream cheese flavoring, you might try and add that to your regular B/C/.
Thanks everyone for all the suggestions. I ended up doing the roses out of buttercream and they turned out ok. I haven't made them in awhile so I know that I definitely need to practice some more on them. Of course, I'm such a perfectionist that I'm hardly ever happy! I'll post the pics as soon as I get a chance! Thanks again 
Quote by @%username% on %date%
%body%