Rose Frosting
Makes approximately 5 cups
  • 1½ cups granulated sugar
  • 6 egg whites
  • 2 cups unsalted butter, softened
  • 1 teaspoon rose water
  • Pink paste food coloring
  1. In the top of a double boiler, whisk together sugar and egg whites until combined. Cook, without stirring, over simmering water until a candy thermometer registers 140˚.
  2. Immediately pour mixture into the work bowl of a heavy-duty stand mixer, and beat at high speed for 10 minutes. Reduce speed to medium-low, and add butter, 2 tablespoons at a time, beating just until combined after each addition. Beat in rose water until combined. Add food coloring until desired shade of buttercream is reached. Store, covered, at room temperature until ready to use.
Recipe by Victoria at