Rose-Flavored Buttercream Frosting/Icing for Cupcakes

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.

• Ready In: 15 mins
• Serves: 24
• Yields: 24 cupcake servings

Ingredients

• 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

1. 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!
2. 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.
3. Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
4. Add a few drops of red food coloring to dye it pink.