Pink Guava Rosé Cream Cheese Buttercream (by Sherilee Baker)
by Olive the Best | Apr 30, 2025 |
Delicate, creamy, and lightly floral — this buttercream is a beautiful twist on a classic, featuring the subtle tang of Pink Guava Rose White Balsamic Vinegar. It pairs perfectly with vanilla cakes, citrus loaves, sugar cookies, or just a spoon.
photo by Manny NB
¼ cup (85g or ⅓ block of) cream cheese, softened
⅓ cup unsalted butter, softened (about 75g)
2 tsp Olive the Best Pink Guava Rosé White Balsamic Vinegar
½ tsp vanilla extract
1 cup powdered sugar, to taste and texture
1Beat the cream cheese and butter together until light and smooth.
2Add in the Pink Guava Rosé vinegar and vanilla, and mix until combined.
3Slowly add the powdered sugar, mixing until your icing is fluffy and spreadable. Use more sugar for a firmer texture or sweeter flavour.
4Spread on cupcakes, cookies, or lemon loaves — or dip with fruit for a quick treat.
5Optional: Add a small drop of pink food colouring or beet powder for a natural blush hue.
6Yield: Frosts about 6 cupcakes generously, or up to 8 with a lighter hand.
Double the recipe for a full batch of 12 cupcakes.
Ingredients
¼ cup (85g or ⅓ block of) cream cheese, softened
⅓ cup unsalted butter, softened (about 75g)
2 tsp Olive the Best Pink Guava Rosé White Balsamic Vinegar
½ tsp vanilla extract
1 cup powdered sugar, to taste and texture
Directions
1Beat the cream cheese and butter together until light and smooth.
2Add in the Pink Guava Rosé vinegar and vanilla, and mix until combined.
3Slowly add the powdered sugar, mixing until your icing is fluffy and spreadable. Use more sugar for a firmer texture or sweeter flavour.
4Spread on cupcakes, cookies, or lemon loaves — or dip with fruit for a quick treat.
5Optional: Add a small drop of pink food colouring or beet powder for a natural blush hue.
6Yield: Frosts about 6 cupcakes generously, or up to 8 with a lighter hand.
Double the recipe for a full batch of 12 cupcakes.
Pink Guava Rosé Cream Cheese Buttercream (by Sherilee Baker)
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