Rose Buttercream

A staple in my floral bakery, rose buttercream is deliciously soft, creamy, delicately pink and perfectly sweet. Made with rose water, this simple American buttercream recipe will make any dessert truly magical and memorable. The floral flavor will add an elegant touch to your next cupcake or cake. It's perfect for topping cakes or cupcakes

Keyword pink frosting, rose buttercream, rose frosting, rose water buttercream, rosewater buttercream

Prep Time 5

Cook Time 5

Total Time 10

Servings .5 cups

Calories 31

Author All recipes by Sarah Buckley

Ingredients

1 cup 230g unsalted butter, room temperature
4 – 5 cups 480-600g confectioners sugar
¼ cup 60ml heavy cream at room temperature
2 teaspoons pure vanilla extract
1 tablespoon rose water
Salt to taste

Instructions

Beat your quality butter with your rose water until creamy. Make sure your butter is softened to room temperature or you won't get the smooth and creamy texture you need for this rose frosting.
Slowly sift in your powdered sugar, mixing with your mixer, adding in a little bit of your cream as needed to help mix it and smooth it.
Add vanilla extract and remaining cream to your buttercream. Beat on low speed until these ingredients are all well incorporated, then bump up the mixer to medium-high speed. At this point, check the frosting consistency, you can add more confectioners’ sugar if the frosting is too thin or a splash of heavy cream if it’s too thick.
Taste and salt. Add a pinch of salt to offset the sweetness.

Notes

To store, place the buttercream frosting in a container that’s airtight.

When stored properly, buttercream frosting can last in the fridge for up to a month, and in the freezer for up to three months.

Nutrition