Saffron Maple Rose Buttercream Recipe
- 8 oz. butter, room temperature
- 4 tsp. Pakistan Rose Petals
- 2 cups powdered sugar
- 5 Tbsp. Saffron Apricot Maple Syrup*
- Pinch salt
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*Saffron Apricot Maple Syrup is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
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.
Use as a filling for Golden Milk Macarons, a topping for waffles, or to frost cakes, cupcakes, and cookies.
Michael Kimball, Savory Spice Test Kitchen