I have a large batch of Indydebi's Crisco-Based BC colored RED so I didn't want to have to start all over but I tried to make a rose and it was way too thin... I know this recipe works great because I've made roses with it before but I was wondering which I should add to make it stiffer...
Crisco, dream whip, or powdered sugar??
Thank you!!
I know it says in her description that if it's too thin to add more sugar but since all of my icing recipes use the 2lb bags I was wondering if I could advoid opening another 2lb bag just to use a little bit of it... What would happen if I added more dream whip or crisco??
Thank you so much to whoever can help me out.
Just add more powdered sugar........a little at a time until you get the right consistency. Adding more crisco would only make it softer...........and icky tasting. 
You might try putting the icing in the refrigerator for a little while, then make the rose. Getting buttercream cool really stiffens it up. I used to work with a girl who went in the walk in freezer each time she made a rose. lol.....not a recommended practice. Once the rose is formed and comes to room temp. it should hold up.
Debi's recipe is alot like mine except I use merangue powder instead of dream whip. I would think that more shortning would just give your frosting too much of that greasy taste. Not sure what dream whip would do, but I almost always have a bag of powdered sugar that's open and is for adding to my frosting or my fondant. I would suggest to open a bag and use powdered sugar to stiffenit up.
I use very little PS in my BC, and I just make sure to use the icing while it's cold. The flowers and decorations do hold up when they get back up to temp.
I use very little PS in my BC
what is the main ingredient in your icing, if it's not sugar?
To the OP, yes, add more sugar if it's too thin. I never refrigerate this icing ... any leftover is in a sealed container on my shelves.
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