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
Beat the cream cheese and butter together until light and smooth.
Add in the Pink Guava Rosé vinegar and vanilla, and mix until combined.
Slowly add the powdered sugar, mixing until your icing is fluffy and spreadable. Use more sugar for a firmer texture or sweeter flavour.
Spread on cupcakes, cookies, or lemon loaves — or dip with fruit for a quick treat.
Optional: Add a small drop of pink food colouring or beet powder for a natural blush hue.
Yield: Frosts about 6 cupcakes generously, or up to 8 with a lighter hand.
Double the recipe for a full batch of 12 cupcakes.
Ingredients
Directions
Beat the cream cheese and butter together until light and smooth.
Add in the Pink Guava Rosé vinegar and vanilla, and mix until combined.
Slowly add the powdered sugar, mixing until your icing is fluffy and spreadable. Use more sugar for a firmer texture or sweeter flavour.
Spread on cupcakes, cookies, or lemon loaves — or dip with fruit for a quick treat.
Optional: Add a small drop of pink food colouring or beet powder for a natural blush hue.
Yield: Frosts about 6 cupcakes generously, or up to 8 with a lighter hand.
Double the recipe for a full batch of 12 cupcakes.
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