See Also: Cakes · Jams, Jellies, and Spreads
Rose Petal Icing
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
1/4 cup unsalted butter
2 cups sifted powdered sugar
pinch sea salt
1/2 cup snipped clean natural rose petals
1-3 teaspoons lemon juice
In food processor with steel chopping blade in place, whirl the powdered sugar and salt to blend. Add the soft (not melted) butter and process with several on and off strokes to blend. Add the rose petals and whirl to chop and mix, adding just enough lemon juice for your desired spreading consistency. Wonderful spread over homemade chocolate brownies.
Recipe created 2003-05-26.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.