If a buttercream recipe calls for crisco, would using a stick of the butter flavored crisco work? I was wondering if this would make the consistency of the icing difficult to make roses.

I know from experience that the butter flavored crisco is softer and your roses will be "wilty". It is much softer and mine wouldn't hold their shape. If you look at my pictures with the roses on top were made with butter flavored crisco. They look pretty, but smooshy.

Yes, I use butter flavored crisco all the time. If you find the icing is a little too soft you can either refrigerate it for a few minutes so that you can pipe your roses or add a little merigue powder to stiffen it up but just add a little at a time. Hope this helps