I need some serious help. I'm learning the buttercream rose and it is not turning out. My instructor says that my icing is too soft, but then why are the edges cracking when I pipe it out, and also if it as stiff as my instructor says I need to be superman just to squeeze it out. My hand already hurts from practising. What am I doing wrong. This is very furstrating and depressing. I need some serious help!!!!!! 
Oh I know exactly what you are saying... it takes a while to get used to making them and having them look nice. It is really hard for me to explain in words, wish I could show you how I make them (not that my roses are the most beautiful ones). Your icing sounds to be of good consistency, I always made mine from a stiff to med consitency, and I would lift my pasty bag a little off the center of the rose to make the petals, but dont stop squeezing or it will brake... God I hope I´m not confussing you more, wish I was there to help.
If the icing is soft but the edges are cracking, you may be going way too slow. But most of the time is the icing is cracking it is because it is too stiff. When I do roses it is between a stiff and medium and they turn out okay. Check to see if you are going slow; but also, if you are really hurting trying to squeeze it out it is too stiff for YOU. You may have to thin it down more for you to be comfortable with, yet still have the icing strong enough to hold its shape.
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