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Test Kitchen Approved

Saffron Maple Rose Buttercream

Recipe By Michael Kimball, Savory Spice Test Kitchen

Recipe By Michael Kimball, Savory Spice Test Kitchen

This easy, American-style buttercream is a perfect filling for macarons with floral notes and a pinkish hue.

Serving Suggestions

Use as a filling for Golden Milk Macarons, a topping for waffles, or to frost cakes, cupcakes, and cookies.

Recipe Notes

*Saffron Apricot Maple Syrup is a limited-time offer during February. Missed out? Look out for it next year in-store and online!

Ingredients

8 oz. butter, room temperature


2 cups powdered sugar

5 Tbsp. Saffron Apricot Maple Syrup*

Pinch salt

Savory Spice ingredients in this recipe

  • Pakistan Rose Petals

    Here in the states, we don’t usually think of using flowers in our cooking, but in other parts of the world, many different flowers are regularly u...

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Directions

Add room temperature butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 2 min. Grind Pakistan Rose Petals to a fine powder using a mortar and pestle or place in a zip top bag and crush with a rolling pin. With mixer on low, add ground rose petals, powdered sugar, Saffron Apricot Maple Syrup, and a pinch of salt. Turn mixer back up to medium and continue to beat for 3 min., or until buttercream is smooth.