Rose Buttercream Recipe
Daily Value: 4%
Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||3µg||1%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
The easiest way to add a dash of pink to your dessert is through the icing. This buttercream recipe transforms itself into a beautiful piece of art with a splash of rose water.
- 7 tablespoons soft butter
- 2 egg yolks
- 1/4 cup sugar
- 3 1/2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon rose water
Over a pot of simmering water, whisk the egg yolks and sugar together in a metal mixing bowl until they are lighter in color and texture and the sugar is fully dissolved. Add the milk and continue to whisk. Remove from the heat and whisk to combine. When the mixture returns to room temperature, add the vanilla and rose water. Whisk in the butter in 3 batches and stir until it’s smooth in texture and fully combined. Use as icing for cakes or cupcakes or as the filling of a macaron or cookie sandwich.