Easy light and floral rose buttercream frosting
Rose is one of my favorite flavors and this post outlines quick way to incorporate it into cakes cupcakes with rose water butter cream frosting. The rose buttercream frosting has a bright flavor and the beauty of it is that it does not need to be paired with other bold flavors. The rose butter cream does all the work!
What ingredients are needed?
So, all that you need is butter, powdered sugar, salt and rose water. You can optionally add food color to give it the pink rosy look. For the rose water I always use Nielsen-Massey brand. For the food color, my preference is Chefmaster Natural Colors as they use no artificial colors. The pink gets its color from beets! Note, if using Chefmaster Natural Colors, you do need more drops than artificial color brands.
What flavors does rose pair with?
Vanilla, chocolate and pistachio are my favorites. Rose and pistachio especially is a combination loved in Indian culture as well as many Middle Eastern desserts. But, that being said there are many that rose could pair with such as even lemon cake.
Rose Water Butter Cream Frosting
- 2 sticks unsalted butter 1 cup at room temperature = 8 oz
- 4 cups powdered sugar 4 cups = 32 oz
- 1/2 tsp salt
- 1 tsp rose water Nielsen Massey brand
- 3 tbsp milk
- 1-2 drops of color I used Chefmaster natural color- needs 6-7 drops of color
- Cream the butter with an electic mixer until creamy and smooth
- Slowly add in the sugar 1-1/2 cup at a time until all is added on medium speed. Add in salt.
- Once all sugar is incorporated, beat in rose water and milk.
- Add color as desired and beat until frosting is light and fluffy.