Well, I've seen the cakes at stores and I'm not sure if their icings vary in consistency or if they just use one, but the roses on the cakes (Costco) usually are droopy and have sort-of a "melted" look to them. And they are always refrigerated, so my guess would be work fast and efficiently- the icing is thin!
Are talking about duncan hines/betty crocker frostings, or the stuff at their bakery?
Hi,
You can ice with them easy enough, but as for trying the smoothing methods on them,I have found it doesn't work. So if you are really good at smoothing without the Viva method (or any other method using tools other than your spatula) you are good to go. I haven't tried the flowers with it, but imagine it isn't stiff enough for that either.
Also I have found a new flavor (well new to us here, not sure how "new" any where else) but it if your picky about taste as my family is, it gets thumbs up with them 
It is by Betty Crocker and flavor is Whipped Whip Cream. It is lighter and fluffy and not so heavy as the normal vanillas or white frostings.
HTH
The few times I have used it (because I've been in a hurry), I have used the cream cheese frosting from DH (actually the only one I use....I find all the other flavors too sweet). I did add a little extra conf. sugar to thicken it. I refrigerated the cake so it would crust a little then used the hot spatula method, did not smooth out like the "real" BC, but it was good enough at the time. I also did a minimal shell border.
To me, it is quick to make the BC that I just do it. I do Wilton's 1/2 butter, 1/2 crisco recipe. I think the cream cheese from DH taste good and almost homemade.
Naty
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