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Alice's White Chocolate Rosewater Buttercream Icing

By Chelsea Sugar
Alice's White Chocolate Rosewater Buttercream Icing
24 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time
  • Serves
    24
Ingredients

    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

Method

    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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