Hello! I have had trouble with my roses lately. I cannot seem to get my icing thick enough and the roses just droop and I cannot get them cleanly off the nail...AAH! 
SO, I want to try the Crusting Buttercream Icing (VIVA Method)...does it work well with roses? Is it thick enough?
I think the best icing to make roses is wilton's class buttercream. I learn how to do roses with it. I've tried different icings (creamcheese, 100% butter, kaye's buttercream, house buttercream, etc) and no one holds like witon's class recipe. You will have to use stiff consistency.
1 cup crisco
1 teaspoon flavoring (I use 1/2 teaspoon vanilla and 1/2 teaspoon butter flavor)
2 tablespoons of water or milk
1 lb confectioners sugar (4 cups)
1 tablespoon wilton merengue powder
pinch of salt
Disolve salt in water. Cream shortening, flavorings and water. Add dry ingredients and mix on medium speed until all ingredients have been mixed together. Blend an additional minute until creamy.
That is the recipe for stiff consistency. If you want to use medium consistency add and extra tablespoon of water or milk. If you want thin consistency add 2 extra tablespoons.
... and I cannot get them cleanly off the nail...AAH!
You put a little piece of wax paper on the nail glued on by a dot of icing. You pull the wax paper with the rose on it off the nail and let the rose air dry or freeze it. Peel the wax paper off the bottom of the rose before placing on the cake.
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