- ROSEWATER BUTTERCREAM FROSTING:
- 3 sticks (1 and ½ cups) unsalted butter, room temperature
- 2 tablespoons rose water
- 5 cups powdered sugar (or icing sugar, caster sugar)
- ? cup heavy cream or buttermilk at room temperature
- 1-2 drops light pink or blush food coloring (optional)
- 1 teaspoon salt
- 1 tablespoon vanilla extractstep by step how to make it:
Add the butter and one cup of the powdered sugar to the bowl of a standing mixer fitted with the whisk attachment. Beat on low just to blend, then beat on high for 3 minutes, stopping to scrape down the sides of the bowl a few times.
Add the heavy cream and another cup of powdered sugar. Beat on low speed to blend, then on high speed for another two minutes, stopping to scrape down the sides of the bowl a few times.
Add two more cups of powdered sugar and the salt and vanilla extract. Beat on low to combine, then on high for about 1 minute, until the buttercream is completely smooth.
Add in your rose water and mix
Use a tooth pick to dip into your liquid food coloring, and then dip it into your buttercream. Mix, and add more if desired until you have your ideal pink colour.
Check the consistency and beat in more powdered sugar if the buttercream is too thin. Add more heavy cream or buttercream if it's too thick. Taste, and add another pinch of salt if you need to take the edge off the sweetness.