I'm desparately trying to get the consistency right for roses. Maybe I'm not beating it w/ the mixer long enough? Is beating it on high for 10 minutes (or so) what makes it creamy and not leave the petals ragged looking on the tips? It's definitely stiff enough but maybe not smooth enough?
Can you post the recipe you are using? I always beat my egg whites stiff first, then add the sugar and cream of tartar slowly, and beat it slow and steady until all the sugar is incorporated. I also add about 2 tbs of lemon juice to mine to make it a bit easier to use, and it makes beautiful roses!
HTH
I just made up the Wilton recipe.
6 tbs.warm water to 3 tbs. merinque powder, whisk for 30 seconds, then it says to put 4 cups of powdered sugar all at once and beat on high for 10 minutes.
i hate this stuff for roses. it's either toooo stiff or seems to be full of air and makes the petal edges all ragged.
would you mind giving me the recipe you're using?
Not a problem, this is the one from Joy of Cooking. It's 2 egg whites at room temp, 3 1/2c of powdered sugar, and 1/8 tsp of cream of tartar. Beat the egg whites till stiff but not dull, sift the sugar and CoT together and add in 1/2 cup increments to the eggs while beating and scraping the bowl constantly. After all the sugar is incorporated, add lemon juice. This is the best icing I have used so far, and it doesn't taste horrible either, especially if you add the lemon juice.
ONE TIP: If you are using liquid colors, make this with only 3 cups of sugar. If you use paste color, you may want to add an extra tablespoon of lemon juice. I love it, it's so easy to work with, and it looks great! 
My instructor had us make the Wilton Royal and bring in a spray bottle. If you just give it a couple of sprays of water and stir the icing you should have a good consistency. I love making my roses with Royal now. My buttercream roses always came out with the ragged edges no matter what I did to it.
I agree, the lemon juice makes a big difference. Also, you might want to try altering your icing tip (the decorating tip) a little bit. You can take a small tool and slide it up into the narrower end of the opening to make it less rough and a tiny bit more rounded. It helps keep those edges from becoming ragged as they are formed (frustrating!)
I just put in tip 61, the curved petal one and there's a HUGE difference already. It's much easier. I'm needing really red icing and can't seem to get it there. I'm using gel icing. Takes A LOT I guess. Does lemon juice make the color darker, like when you have to add vinegar to the easter egg dye?
Oh, just be careful with the gel coloring! It will water down your icing if you use a lot. You might want to get some super-red so you can use less.
Well, I didn't want to use liquid and I've got two 1 oz. jars of the Wilton red. Right now I just used the gel from Walmart in the little tube and of course, my icing looks more orange than red. Where can I get a supe-duper red? I know the icing will get darker as it sits but still....there's gotta be an easier way!
There are a couple of brands of super-red color, and I've seen it for sale on this site. I've never seen it in a regular store, only the local cake supply store around here.
Finally got the roses to work! I used the recipe you guys helped me with. I love how the lemon juice adds to the taste! So, seeing as how this was my first wedding cake to sell to a couple (and they loved it), what do you think? I know the whipped icing could've been smoother but all in all it was a success, IMO. 
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