Hi, I’m Eugenie. Here goes how to make rose buttercream frosting for cupcakes. Yup, I hurried to finish editing.
Tint Rose Buttercream Frosting for Cupcakes Recipe
For 16 cupcake decoration
- ¾ cup unsalted butter, softened (170g)
- 2 cups confectioners’ sugar, sifted (250g)
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons milk, to adjust
- Little food color of your choice
For basic vanilla buttercream frosting, in a mixing bowl of a stand mixer add in ¾ cup of softened unsalted butter and make it pomade. This buttercream amount is for about 16 rose cupcakes. Then add in 1 cup of confectioners’ sugar and stir until mixed. If you make only small amount, buttercream can be easily done without mixer. Check out my chocolate cupcake video. Finally add in remaining 1 cup of confectioners’ sugar and 1 teaspoon of pure vanilla extract and stir until homogeneous. You can add lemon juice and zest instead of vanilla if you want. And adjust the thickness of frosting by adding two or three tablespoons of milk. To make smooth rose petals, buttercream should be easily spreadable.
For roses I am using a Wilton 2D piping tip and yellow food color. It’s jell type, so I am mixing a little bit of water in food color. First, brush inside of pastry tip, then inside of pastry bag. Transfer buttercream into the bag. And pipe just like I did for my chocolate rose cupcakes. So easy! And you will have bunch of beautiful flower cupcakes. I used Kelly green as well. Vert Irlandais, I didn’t know Kelly green is Irish green in French.
Voila! Aren’t they lovely?
Bon appetit. This is ultimate treat for a very special day. But we must make every day very special, am I right?
Wish you a nice day today. See you soon. Bye!