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ROSE BUTTERCREAM CAKE
White Cake:
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
1/4 cup vegetable oil
5 large egg whites, room temperature
1 1/2 tsp clear vanilla extract
1 cup milk, room temperature
Preheat oven to 325F. Grease and flour two 8" cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, beat butter until smooth and pale. Add sugar and oil and beat on med-high until pale and fluffy (approx 3mins). Reduce speed and add egg whites one at a time fully incorporating after each addition. Add clear vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Rose Buttercream:
6 ounce egg whites 2 cups sugar 3 cups unsalted butter, softened 1 teaspoon pure vanilla extract 1/2 teaspoon rose extract or 1 tablespoon rose water – or to taste pink food gel color (optional)
Place egg whites and sugar in the bowl of an electric mixer. Gently whisk to combine.Place mixing bowl over a medium saucepan of water to create a double-boiler.Whisking constantly, heat on medium-high until the egg mixture is hot to the touch (about 160 degrees F on candy thermometer)Transfer the bowl back to the stand mixer and beat on high with the whisk attachment.Continue to mix until the bowl become room temperature.Stop the mixer and swap out the whisk attachment for the paddle.With the mixer on medium-low, add in the vanilla and butter, a few tablespoons at a time.Continue to mix until light and smooth.Add in the rose flavor to your liking and the pink color (optional).Mix until everything is fully incorporated.
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