Rose Buttercream Frosting

• 8 tablespoons Unsalted butter
• 4 cups Confectioners' sugar
• 7 tablespoons Cream
• 2 teaspoons Vanilla extract
• 2 tablespoons Dried rose petals
• 2 tablespoons Rose flavored black tea (I use Laduree's the rose)

1. Melt butter over low heat, add rose petals and let steep for 20 minutes. Strain and cool in refrigerator.
2. Warm cream over low heat, add tea and let steep for 10 minutes. Strain and cool in refrigerator. You will only end up using 6 tablespoons, but I like to make a little extra in case some cream gets lost in the straining process. If you have extra, make some tea and add the rose tea flavored milk to it for a little extra boost!
3. Once cooled and hardened, use a mixer to cream the butter.
4. Gradually incorporate the sugar, alternating with the rose flavored cream, and beating well after every addition.
5. Stir in the vanilla.
6. If the frosting is too thick, add a little more cream, one teaspoon at a time. If it is too thin, refrigerate as it will thicken as the butter hardens.
7. Frost your cake!

butter, sugar, cream, vanilla, petals, black tea

Taken from food52.com/recipes/24621-rose-buttercream-frosting (may not work)