How To Make Frosting Rose Recipes

ROSE-FLAVORED BUTTERCREAM FROSTING/ICING FOR CUPCAKES

Rose-Flavored Buttercream Frosting/Icing for Cupcakes image

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.

Provided by the80srule

Categories Dessert

Time 15m

Yield 24 cupcake servings, 24 serving(s)

Number Of Ingredients 5

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

Steps:

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.

BUTTERCREAM FOR PIPED ROSES

Buttercream for Piped Roses image

Provided by Dan Langan

Categories dessert

Time 5m

Yield 2 1/3 cups

Number Of Ingredients 3

Ingredients

8 ounces unsalted butter, softened
1 pound powdered sugar, sifted
2 teaspoons quality vanilla extract

Steps:

Cream the butter in a stand mixer fitted with the paddle attachment until creamy, 3 to 5 minutes. Gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and cream until lightened in color and fluffy, 5 to 7 minutes. Mix in the vanilla extract.

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