To make buttercream roses I use crisco, sugar, water, merange powder, and flavor. Here in Ga it stays hot all the time. When I go to make my roses they fall flat. I tried to not add as much water but then it got to the point when I started making the rose they began cracking. What can I do to help my roses stand up on my cakes. Thank you for help. CC has helped me beyond measures with all my cakes. Thanks to all.
what is your crisco/sugar ratio? I use 2 lbs p. sugar and approx 1-1/3 cups crisco; instead of water I use 1/3 to 1/2 cup milk, depending on consistency needed. I don't use merigue powder .... all of my icing and decor is done with this BC .... it crusts up on the cake but stays soft when cut .... but the flowers will harden like RI.
I had the same problem in a place that is not always hot! Someone suggested adding piping gel into the icing for roses and it worked wonders! Hope this helps and pm if you would like me to link to the post!
I prefer to make royal icing roses. They don't seem to open up as much.
I live in Middle GA, so I have the same humidity issues.
I haven't tried making roses since learning about the "new" no transfat recipe for crisco, but my buttercream has been much softer and harder to use. I wonder if this could be part of what's happening for you?
As far as buttercream goes, I found a recipe here on CC that I play around with ... i use salted butter and sometimes use all water instead of adding milk and change up the flavors.
1/2 pound shortening (Crisco)
2 TBSPs water
1 pound softened butter (unsalted)
1 tsp salt
2 tsps clear vanilla extract
1 tsp pure almond extract
3 pounds confectioners (10x) sugar
3 TBSPs meringue powder
4 oz whole milk
Here's the wilton recipe. It's what I use.
* 3 Tablespoons Wilton Meringue Powder
* 1 lb. (4 cups) confectioners' sugar (about 1lb.)
* 6 Tablespoons warm water*
Here's the link. There are alot of other icing recipes here too.
http://www.wilton.com/recipes/recipesandprojects/icing/royal.cfm
I typically add 4 tablespoons of water and see if it needs more. You can always add more. This recipe makes my KA sound like it's about to die, but it always keeps on going. I had another stand mixer when I took Wilton's course two (which uses a lot of royal and it didn't survive).
During the class, we were told that once you get the correct amount of moisture, you should beat the royal icing for 8-10 minutes until it loses it's shine.
Remember to be sure everything is grease-free before starting....your mixer bowl, paddle, spatula, couplers and tips...any grease will break down the royal icing.
Good luck!! 
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