I HAVE BEEN PRACTICING MAKING BUTTERCREAM ROSES AND I AM HAVING MORE TROUBLE WITH THE ICING THAN I AM THE TECHNIQUE. THE MEDIUM CONSISTENCY IS NOT QUITE FIRM ENOUGH AND BEYOND THAT SEEMS TO BE TOO MUCH. VERY, VERY FRUSTRATING! I WOULD APPRECIATE ANY WORDS OF WISDOM. 
No need to shout. We can hear you just fine. 
Believe it or not, icing doesn't have to be super stiff to make roses. Meringue based buttercreams are fairly soft, yet you can pipe beautiful roses with them. I know it's frustrating, but what you need is practice. It really helps if someone who knows how to pipe a rose can work with you, demonstrating and helping you position your hands correctly.
I see what you mean lol. I was at work and use all caps mostly. Thank you for the info. I will continue to practice. All the videos I have watched looked very different to mine in that their buttercream looks thicker and could distinguish between the petals where mine runs together. At first it looks fine but the longer it sets the more it becomes one. I know, practice, practice practice. Thanks again
How long are you whipping your buttercream? Which recipe are you using? I've found that well-aerated buttercream works better. The problem with trying to make the Wilton recipe really stiff is that you run into it being too dry and then you get jagged petals.
maybe the area you are working in it too warm? so that the bc gets soft as the flower sits out? good luck 
xx
Yeah, PS and water = sugar glue. As for the other, you're not whipping the icing long enough. Also, try adding a tablespoon of corn syrup. Otherwise, I suggest you try indydebi's or sugarshack's recipe. They get lots of rave reviews on here. Oh, one last thing, you're using real butter, not margarine, right?
. So, real butter, whipp longer, will look at the recipes you suggested, corn syrup. I new something was not right... You have been a big help, thanks 
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