Alice's White Chocolate Rosewater Buttercream Icing
By Chelsea SugarPage views: 5635Try Alice's take on the classic buttercream.
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0 reviews
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Difficulty Easy
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Prep time 10 mins
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Cooking time
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Serves
24
225g unsalted butter
200g white chocolate
2 ½ tsp rosewater essence (or to taste)
100ml cream
½ cups milk (add only 1/4 cup at a time)
2 tsp vanilla extract
6-8 cups Chelsea Icing Sugar
Heat cream in a small saucepan. Once it’s close to boiling, remove from heat and add the white chocolate pieces. Stir until chocolate is dissolved. Add in the rosewater essence and mix well.
Place 4 cups of icing sugar in a bowl, add all other ingredients. Using an electric mixer beat until smooth and creamy.
Gradually add the remaining icing sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Add the white chocolate and rosewater mixture to the buttercream and mix well.
Fill a piping bag with frosting and pipe onto cool cupcakes.
Tip: You can colour the icing using food colourings.
Makes enough to generously cover 24 cupcakes
From the TV show Chelsea New Zealand's Hottest Home Baker.
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