Spiced Buttercream For Roses Food

SPICED BUTTERCREAM

Steps:

• In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes.
• Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you!
• Use on cupcakes, cake or cookies. Store in an air tight container for up to 2 days. Makes enough frosting to frost 24 cupcakes or one 9x13 inch cake.

BUTTERCREAM FOR PIPED ROSES

Steps:

• Cream the butter in a stand mixer fitted with the paddle attachment until creamy, 3 to 5 minutes. Gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and cream until lightened in color and fluffy, 5 to 7 minutes. Mix in the vanilla extract.

ROSE-FLAVORED BUTTERCREAM FROSTING/ICING FOR CUPCAKES

Steps:

• If you use unsalted butter-- add a couple shakes of table salt. It helps bind the frosting better and make it hold shape and last longer. Make sure the butter is good and soft too or else it won't mix right!
• With an electric mixer, cream the butter with 1 cup confectioners sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater.
• Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
• Add a few drops of red food coloring to dye it pink.

SPICED BUTTERCREAM FOR ROSES

Steps:

• Add the butter to a stand mixer fitted with the paddle attachment and beat until smooth, about 2 minutes. Add the powdered sugar in stages, turning the mixer off to add, then turning back on to beat on low speed. Add the pumpkin spice and salt, then the heavy cream and mix until light, fluffy and smooth, adding more powdered sugar or heavy cream as necessary for the right consistency.