PLEASE HELP CANT MAKE MY ROSES TURN OUT. I THINK MY FROSTING IS TO THIN, BECAUSE IT JUST RUNS TOGETHER. THIS IS THE RECIPE THAT MY TEACHER GAVE ME.
2LB. BAG POWDERED SUGAR
PINCH OF SALT
1 1/4 C. SOLID SHORTENING
1/2 C. WATER
FLAVOR TO TASTE
I HAVE A KITCHEN AID MIXER I ONLY PUT IN A TEASPOON OF CLEAR VANILLA FOR FLAVOR. I HAVE WATCHED THE VIDEO FROM WILTON AND EVEN GOT THE BOOK. I DON'T KNOW WHAT ELSE TO DO. THANKS 
Are you using the paddle attachment on your KA?
Also, it helps not to mix at too high a setting as this incorporates a lot of air into your icing.
Don't overmix either.
For roses, Wilton recommends using a stiff buttercream.
Here's a recipe from CC for crusting b/c:
http://www.cakecentral.com/cake_recipe-2075-2-Crusting-Buttercream-Icing-VIVA-Method.html
Recipes for Wilton class buttercream:
http://recipes.chef2chef.net/recipe-archive/50/265657.shtml
HTH
Yes you can always play with the flavors in icing.
If the recipe you have isn't working for you then I would try another one. Give the Wilton recipe a try and see how that goes.
bncncnmn did your instructor give you a course 1 book. The recipe is in there. Also this is the one from the book and I either use half crisco and a stick of butter
1 pound box of confectioners sugar-4 cups
1 cup crisco / or 1/2 cup crisco & 1 stick of butter/
1 Tbl of meringue powder
1 tsp vailla or almond or butter extract
2 tbl water or milk.
I use the Wilton recipe also but play with the water and extracts to make it as thin or thick as I need it.
2 sticks Crisco
2 tsp flavoring
4 tsp water
2 lb bag powdered sugar
2 Tbsp M. powder
Your buttercream roses will turn out better if your icing is a bit on the thicker side.
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