Recipe by the80srule
Rosewater has the same potency as vanilla extract and can be easily subbed 1:1 in recipes that use vanilla, but has a stronger flavor. I love buttercream frosting and wanted to share this discovering by sharing my stand-by recipe fixed for making it a rose flavor. Makes enough to frost about 24 cupcakes. This is a nice change from vanilla frosting! Prep time doesn't include butter softening time.
Top Review by UmmBinat
This works fine. I used it to frost a Betty Crocker boxed white cake to make it more Middle Eastern like. I added sea salt as I used sweet butter (unsalted). I did not add any colouring as it was for an all men's gathering and pink would not be appropriate but of course in general it would look nice to go with the flavour. I did add extra Iranian rose water upon taste testing though it may not need it.
- 1 lb confectioners' sugar (approx 3-4 cups, to be beat in gradually)
- 1⁄2 cup salted butter, softened at least 20-30 minutes
- 1 teaspoon rose water
- 2 -4 tablespoons milk (approx, see directions)
- 3 -4 drops red food coloring
Directions See How It's Made
- If you use unsalted butter-- add a couple shakes of table salt. It helps bind the frosting better and make it hold shape and last longer. Make sure the butter is good and soft too or else it won't mix right!
- With an electric mixer, cream the butter with 1 cup confectioners sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater.
- Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
- Add a few drops of red food coloring to dye it pink.