This lovely floral frosting gets a hit of flavor from dried rose petals and Laduree's The Rose, although a similar tea would work just fine here. I pair this frosting with a traditional white cake - my favorite recipe is by Emily Luchetti and is in her book the Fearless Baker.
This recipe goes well with spring, but as the flavored ingredients are dried, it can be made any time of the year you need a floral pick-me-up.
The buttercream base is Mark Bittman's. I use it frequently, but normally infuse the milk or the butter (or both) with some sort of floral or herbal flavor. It makes it easy to add a fun little kick to a basic white cake recipe. —lajuliaficationdumonde
enough for one two-layer cake.
Dried rose petals
Rose flavored black tea (I use Laduree's the rose)
Melt butter over low heat, add rose petals and let steep for 20 minutes. Strain and cool in refrigerator.
Warm cream over low heat, add tea and let steep for 10 minutes. Strain and cool in refrigerator. You will only end up using 6 tablespoons, but I like to make a little extra in case some cream gets lost in the straining process. If you have extra, make some tea and add the rose tea flavored milk to it for a little extra boost!
Once cooled and hardened, use a mixer to cream the butter.
Gradually incorporate the sugar, alternating with the rose flavored cream, and beating well after every addition.
Stir in the vanilla.
If the frosting is too thick, add a little more cream, one teaspoon at a time. If it is too thin, refrigerate as it will thicken as the butter hardens.