Rosewater Buttercream

A hint of rosewater is the exact right amount in this elegant buttercream. It gives it a wonderfully delicate, perfumed aroma without it tasting like perfume.

Ingredients

2sticks buttersoftened, room temperature
1pound confectioner’s sugar
1/4cup milk, half and half or cream
1teaspoon vanilla extract
1/4teaspoon rosewaterI prefer Nielsen-Massey brand
1/4 teaspoon salt
a few drops of pink food dyeI like the Americolor “dusty rose” food gel for this buttercream

Instructions

Put all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Set to lowest setting and mix until it is starting to combine. Slowly turn up the speed until you reach medium speed (that’s 4-6 on my KitchenAid stand mixer). Beat for an additional 3-4 minutes until quite light and fluffy.
The buttercream can be used right away or refrigerated in an airtight container for 3-4 days or frozen for up to 3 months. Let the frosting come to come temperature and rewhip it a bit before using.