Rosewater Pistachio Icing
November 13, 2015

Rosewater Pistachio Icing

This piece was inspired by


  • 200g cream cheese
  • ½ cup butter, softened
  • 3 Tbsp xylitol
  • 1 tsp vanilla essence
  • 1 tbs rosewater
  • Pistachios for garnish 

Cooking Instructions: 

  1. To a mixer or food processor, combine the cream cheese, butter, xylitol, vanilla and rosewater, mix until smooth.
  2. Once the mixture is well combined, place into the fridge to set and remove from the fridge at least 30 minutes before frosting the cupcakes to ensure it is spreadable.
  3. Ice the cupcakes generously and garnish with pistachios.