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.
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Units: US | Metric
- 1If 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!
- 2With 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.
- 3Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
- 4Add a few drops of red food coloring to dye it pink.
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Nutritional Facts for Rose-Flavored Buttercream Frosting/Icing for Cupcakes
Serving Size: 1 (25 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 108.2
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 2.4 g
- Cholesterol 10.3 mg
- Sodium 34.7 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 0.0 g
- Sugars 18.4 g
- Protein 0.0 g
The following items or measurements are not included: