Floral butter cream

Name: Floral butter cream
Yield: Makes 225 g/ 9 oz/1½ cups
Ingredients: 175 g/6 oz/1½ sticks unsalted butter, softened; 75 g/3 oz/⅔ cup icing sugar; 1 tablespoon flower water or a few drops of your chosen floral essence; a drop or two of food colouring – optional

Preparation info

Makes
225 g

Difficulty
Easy

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

For filling sponge cakes, for topping cup cakes, for garnishing delicate teatime fancies, for sandwiching macaroons and meringues, floral butter cream has a number of uses, and is very easy to make. It can also be frozen, as you would ordinary butter, because it contains very little liquid.

Ingredients

175 g/6 oz/1½ sticks unsalted butter, softened
75

Dessert
Vegetarian
Gluten-free

Method

Gently mix the butter and sugar together and gradually add the floral water or essence, and food colouring if using it. Use immediately or chill until required, and then allow to return to room temperature for spreading.