Author Notes: 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
Makes: enough to frost one cake
cup butter, preferably European-style
cups confectioner sugar
teaspoon good quality vanilla extract
teaspoons light cream
- 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)