Violet Cake Frosting Recipe: Our Favorite Flower Icing
Not all flowers taste good, or are edible, but rose, lemon verbena, hibiscus, pansies and lavender have their place in baking. (not all breeds are edible, however, so always check before sampling).
We found this wonderful violet frosting recipe that calls for violet sugar. You can buy flower sugars, but they’re fairly easy to make by sealing fresh, unsprayed petals and white sugar in a jar for a week or more. Flower sugars are great for frosting cookies and cupcakes, as well as a lovely addition to tea.
Here’s Elizabeth Edwards’ Violet Frosting Recipe. We love decorating this type of frosting with candied violet petals. Very simple and elegant.
Ingredients
* 2 tablespoons flour
* 3/4 cup milk
* 3/4 cup butter
* 3/4 cup violet sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla
Preparation
Place flour in a saucepan and stir in a few tablespoons of the milk to make a paste. Add remaining milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Cool. Cream butter using an electric mixer, gradually adding violet sugar and salt. Beat well. Add cooled milk mixture. Beat until fluffy. Add vanilla. Spread on cooled cake or cupcakes.
Violet Frosting – - MyNorth Recipes.
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