Rose Buttercream Frosting

 

This lovely floral frosting gets a hit of flavor from dried rose petals and Laduree's The Rose, although a similar tea would work just fine here. I pair this frosting with a traditional white cake - my favorite recipe is by Emily Luchetti and is in her book the Fearless Baker. This recipe goes well with spring, but as the flavored ingredients are dried, it can be made any time of the year you need a floral pick-me-up. The buttercream base is Mark Bittman's. I use it frequently, but normally infuse the milk or the butter (or both) with some sort of floral or herbal flavor. It makes it easy to add a fun little kick to a basic white cake recipe.

What you will need

8 tablespoons Unsalted butter

4 cups Confectioners' sugar

7 tablespoons Cream

2 teaspoons Vanilla extract

2 tablespoons Dried rose petals

2 tablespoons Rose flavored black tea (I use Laduree's the rose)

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