Classic Rosewater Buttercream Frosting

Classic Rosewater Buttercream Frosting

Silky buttercream perfumed with a delicate floral note, spread thick over cakes and cupcakes.

Total 15 min Makes 48 oz Calories 195/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This buttercream blends softened butter and confectioners' sugar with a touch of rosewater for a delicate floral perfume. Whipped until light and fluffy, it holds its shape well for piping or spreading. It suits romantic occasions, tea-time cakes, and Persian- or Middle Eastern-inspired desserts.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 6 cups confectioners' sugar, sifted
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons rosewater
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 drops pink food coloring, optional

Method

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  2. Reduce the mixer speed to low and add the confectioners' sugar one cup at a time, mixing well after each addition and scraping down the bowl as needed.

  3. Add the heavy cream, rosewater, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.

  4. If a soft pink hue is desired, add pink food coloring one drop at a time, mixing until the color is evenly distributed.

  5. If the buttercream is too thick, add more cream a teaspoon at a time; if too thin, add more confectioners' sugar a tablespoon at a time, until a spreadable consistency is reached.

  6. Use immediately to frost cooled cakes or cupcakes, or cover tightly and refrigerate until ready to use.

Rate this recipe

★ 3.4 (1)

Classic Rosewater Buttercream Frosting

This buttercream blends softened butter and confectioners' sugar with a touch of rosewater for a delicate floral perfume. Whipped until light and fluffy, it holds its shape well for piping or spreading. It suits romantic occasions, tea-time cakes, and Persian- or Middle Eastern-inspired desserts.

15 min 48 oz 195 cal

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 6 cups confectioners' sugar, sifted
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons rosewater
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 drops pink food coloring, optional

Method

  1. 1

    In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  2. 2

    Reduce the mixer speed to low and add the confectioners' sugar one cup at a time, mixing well after each addition and scraping down the bowl as needed.

  3. 3

    Add the heavy cream, rosewater, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.

  4. 4

    If a soft pink hue is desired, add pink food coloring one drop at a time, mixing until the color is evenly distributed.

  5. 5

    If the buttercream is too thick, add more cream a teaspoon at a time; if too thin, add more confectioners' sugar a tablespoon at a time, until a spreadable consistency is reached.

  6. 6

    Use immediately to frost cooled cakes or cupcakes, or cover tightly and refrigerate until ready to use.