Here is a full recipe for Rose Buttercream Frosting — smooth, floral, and perfect for decorating cakes or cupcakes. This recipe uses real rose water for flavor and has options to tint it a soft pink if you like.
Rose Buttercream Frosting Recipe
Yield:
Enough to frost:
12 cupcakes generously, or
a 2-layer 8-inch cake
Ingredients:
1 cup (226g) unsalted butter, softened to room temperature
3½ to 4 cups (420–480g) powdered sugar, sifted
1½ to 2 tablespoons rose water (adjust to taste – more for a stronger floral flavor)
1–2 tablespoons milk or heavy cream (as needed for consistency)
1/4 teaspoon salt
Pink food coloring (optional) – gel works best for soft pastel hues
Optional Add-Ins:
1 teaspoon vanilla extract (for added depth)
1 teaspoon lemon juice (balances the floral notes slightly)
Instructions:
Beat the butter:
In a large bowl, use a hand or stand mixer to beat the butter on medium speed for 2–3 minutes, until light and creamy.
Add powdered sugar:
Gradually add 3½ cups of sifted powdered sugar, ½ cup at a time, mixing on low until incorporated.
Scrape down the sides of the bowl frequently.
Add rose water, salt, and milk:
Add 1½ tablespoons rose water, salt, and 1 tablespoon milk or cream.
Mix on medium-high for 1–2 minutes. If it’s too thick, add a little more milk (1 tsp at a time). If too thin, add the remaining powdered sugar.
Taste and adjust:
Add more rose water (¼ tsp at a time) for a stronger floral taste if desired, but be cautious — it’s potent.
Optional color:
Add a drop or two of pink gel food coloring and mix until evenly colored.
Whip until fluffy:
Beat the frosting for another 2–3 minutes on high speed until light and fluffy.
Notes:
Rose Water Tips: Use culinary-grade rose water. Too much can make the frosting taste soapy or overpowering.
Storage: Store in an airtight container:
At room temperature for up to 1 day.
In the fridge for up to 1 week. Rewhip before using.
Freezing: Can be frozen for up to 2 months. Thaw in the fridge and rewhip until fluffy.
