Who doesn’t love frostings!! the sweetness and crunch from the sugar to the smooth airy butter, but american buttercreams are very sweet.
Even though i have a sweet tooth, it’s just so sweet. So i decided to make something less sweet and also something refreshing and light. And that’s how the combination of rose and lemon came into play.
|DRIED ROSE PETALS||1or 2 petals crushed|
|LEMON ZEST||Zest of half a lemon|
THINGS TO KEEP IN MIND BEFORE MAKING BUTTERCREAM FROSTING
- Everything should be at room temperature, from butter to milk. but if you live in a place which has high humidity, like India. let the butter be little cold.
- Icing sugar/Confectioners sugar is different than your regular white sugar, even if you grind your normal sugar it’s not the same as icing sugar.
- You can also use a tbsp of cornflour for smoother consistency
- Sift your icing sugar**, you wouldn’t like to bite in a lump of icing sugar.
- If you don’t have icing sugar at home, grind your normal sugar and cornflour with it (for every one cup of granulated sugar, add 1 tbsp of cornflour).
- You can use both salted/unsalted butter.
Start by beating the butter for good 7-10 mins, slowly it will double its size. and the colour of the butter will turn lighter and more silkier.
Then start adding sifted sugar in batches, never add all in once otherwise you would probably end up looking like a snowman. mix it for good 2-3 minutes.
Then add in half of (rose water, milk, pink colour) with lemon zest and mix again for another 2-3mins.
Repeat this process with adding the second batch of icing sugar. do try this recipe and let me know how it turned out.