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.
    • vanilla
    • lemon
    • pistachio
    • ginger
    • orange
    • cardamom
    • fudge

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. 

More Recipes You'll Love

Looking for more sweet treats? You might like:

Rosewater Buttercream (American)

Perfectly pipeable and subtly floral, this American rosewater buttercream is the perfect addition to your baked goods.



  • 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.


I use Wilton or Nomeca gel colorings for my frostings

Rosewater Buttercream (Swiss Meringue)

This Swiss Meringue rosewater buttercream is fluffy, light, and airy, making it the perfect floral coating buttercream for your cakes and cupcakes.



  • 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.

As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it. 

Categories: Desserts


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