Rose Buttercream
 
Makes approximately 5½ cups
Ingredients
  • 2 cups unsalted butter, softened
  • ½ teaspoon kosher salt
  • 1 (2-pound) package confectioners’ sugar
  • ½ cup cold heavy whipping cream
  • 2½ tablespoons rose water
  • Pink food coloring*
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium-low speed until smooth. Reduce mixer speed to low; add confectioners’ sugar, 1 cup at a time, alternately with cold cream, 1 tablespoon at a time, beating until smooth after each addition. Add rose water and increase mixer speed to medium; beat until smooth and fluffy, 1 to 2 minutes. Add food coloring 1 drop at a time, beating until combined, to reach desired shade. Use immediately.
Notes
*We used Wilton Color Right in Pink.
Recipe by Victoria at https://victoriamag.com/rose-chiffon-cake/