I really really could use some help. I am having a heck of a time finding an icing that works. Is anyone out there... i mean anyone willing to share a perfect decorators icing? I have tried at least 2 dozen and cant find the perfect one. My roses droop 
Yes im a novice but would like to blame my icing moreso than my talent or lack there of. Thanks all
hi coldtropics,
welcome to CC...
sorry that you're having troubles with your icing... what type are you looking for? buttercream? or royal? (i.e. something that dries soft or something that dries hard and crunchy?).
either way, you're going to want to use an icing that contains a stabilizer, such as meringue powder... if you're doing royal icing (i.e. hard drying) you want to make sure that every tool you're using is totally grease free...
Hi there!
I'm new too and found Buttercream Dream in the recipe section of this site.
I found this one tastes great, is good for decorating and crusts nicely.
If it doesn't say it in the recipe, I add a few drops of almond extract too.
Do a search in the recips section and you will find a ton of great recipes!
Just my newbie opinion 
I have learned that you need the right consistency to make flowers, it has to be a bit stiffer. I use the wilton recipe for buttercream or this recipe for decorators icing;
6 oz. shortening
3 oz. unsalted butter
1# powdered sugar
1 1/2 TBS water or egg whites
1-2 tsp. your choice extract (vanilla, almond, orange, etc.)
cream the butter and shortening. add sugar and mix until incorporated. add water/whites and flavoring. mix until it is fluffy and everything is well incorporated.
I hope this helps.
Erica
For novice folks just learning how to do flowers, it is easier to use an all crisco recipe. If you use one with butter in it, it will melt a lot quicker as you are holding the bag of icing in your hands. If you do a search for Snow White Buttercream in the recipes on here, that one works perfectly. You also need it to be stiff to do the roses. (consistency is one of the hardest things to learn - if it isn't working, add more powdered sugar to the recipe and see how that does.)
For novice folks just learning how to do flowers, it is easier to use an all crisco recipe. If you use one with butter in it, it will melt a lot quicker as you are holding the bag of icing in your hands. If you do a search for Snow White Buttercream in the recipes on here, that one works perfectly. You also need it to be stiff to do the roses. (consistency is one of the hardest things to learn - if it isn't working, add more powdered sugar to the recipe and see how that does.)
What she said!! 
I got my Toba Garrett book, Professional Cake Decorating, and there is an icing JUST for roses.
Here you go:
1 1/4 lb. unsalted butter
4 oz. vegetable shortening
1 tablespoon water, milk, lemon juice, OR liquor
3 lb. 10x confectioner's sugar
3 tbsp. meringue powder
1 tsp. salt
Cream the butter and shortening until well-mixed. Add flavoring and salt and mix until combined. Gradually add sugar, then meringue powder; it should look dry.
Add the liquid and beat until the mixture is combined.
If too thin add more sugar; if too stiff, add more liquid.
HTH!
Here is the one I recommend ~ works like a dream, and is well tested here on CC. Doesn't get soft in your hands like a buttercream that has butter in it, and it is SNOW white, and tastes wonderful too!! It is great for learning the flowers with. Good luck!
White As Snow Buttercream
Serves/Yields:
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy
This is the best all shortening buttercream recipe that I have tried!! I found it on the Wilton forum. I made a few little changes to it. It crusts really well for the Viva method. I hope you like and enjoy it!!
1/2 cup cold water
1 tsp almond flavoring (or any flavoring you like)
1 tsp clear vanilla
1 tsp lemon juice
1 tsp butter flavoring
1 1/2 cups Crisco
1/4 tsp popcorn salt (I use the butter flavor popcorn salt from McCormick)
1 Tbsp m-eringue powder
2 Tbsp cornstarch
2 lbs powdered sugar
1. Pour flavorings and lemon juice into measuring cup, then add the water to equal 1/2 cup. Stir salt into water.
2. Cream the shortening then slowly add the water and cream together.
3. Add the m-eringue powder and cornstarch and mix well.
4. Add powdered sugar and beat until smooth and creamy.
*Keep covered to avoid crusting.
Source:
Contributed by: denise2434 on Saturday, February 18. 2006 at 14:17:30
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