This vegan rosewater buttercream is delicate, floral, and smooth, making it an excellent addition to your cakes, cupcakes, and more. This creamy frosting pairs especially well with Valentine’s and citrus desserts.
Why You'll Love This Recipe
- It’s just the right, subtle hint of floral without tasting like perfume or pure flower
- You can make it lighter and airier (Swiss buttercream) or stiffer (American buttercream) depending on your needs. I personally use a smooth Swiss buttercream for frosting large portions and then use the sweeter, firmer American buttercream for piping and more delicate details.
- The pairing combinations that are possible with this are endless. Try pairing this vegan rosewater buttercream with one or more of the following flavors.
Can I freeze this frosting? You sure can! Store your buttercream in an airtight container for up to 2 weeks in the fridge or up to 3 months in the freezer. Bring your buttercream to room temperature and rewhip for 3-5 minutes before using.
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Rosewater Buttercream (American)
- Add butter and half of the powdered sugar to the bowl of a stand mixer equipped with a paddle attachment. Alternatively, you can use a large bowl and electric mixer.
- Mix slowly until the butter and sugar are completely incorporated.
- Add the remaining sugar and mix again slowly until fully incorporated. If you do this too quickly, your buttercream might be gritty.
- Add the rosewater and mix again until smooth.
- Use a rubber spatula to scrape the sides and bottom of your bowl and mix one more time until your buttercream is smooth and creamy. You can add in the optional food coloring at this point and mix until you reach your desired color.
- For a thicker buttercream, add more sugar. For a thinner consistency, you can thin out with water, nondairy milk, or even more rosewater. Do this no more than 1 tsp at a time until you reach your desired consistency.
Rosewater Buttercream (Swiss Meringue)
- Add the softened vegan butter to a stand mixer bowl with the whisk attachment in place. You can also use an electric hand mixer. Beat the butter until creamy.
- Add the powdered sugar one cup at a time and mix until all of the powdered sugar has been added in and mixed.
- Add the vanilla extract, aquafaba, and rosewater to the bowl and beat on medium high for a minimum of 5 minutes until the frosting is smooth, airy, and whipped. If you shorten this time, the buttercream won't be as airy as intended.
- You can add in the optional food coloring at this point and mix until you reach your desired color.