I was looking for something unique to frost my lemon cake with, and after rummaging through my pantry, found a bottle of rosewater I had purchased and forgot about! This recipe was born, and I have to say, it goes really well with not just lemon cake, but white cake, vanilla cake, and even chocolate cake. —Danielle
enough to frost one cake
butter, preferably European-style
good quality vanilla extract
In This Recipe
Beat the butter in a stand mixer with the paddle attachment for several minutes on medium until soft and very fluffy.
Add the vanilla and the rosewater, and beat for another minute until fully incorporated.
Thin with light cream until it reaches the desired consistency, based on your personal preference. (I like mine really thick, so I only add a splash)