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    ROSEWATER FROSTING


    Source of Recipe


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    Recipe Introduction




    List of Ingredients




    2 1/2 cups chilled heavy whipping cream, divided
    Pinch of saffron threads
    2/3 cup powdered sugar
    1 teaspoon rose water
    2 tablespoons natural unsalted pistachios

    Recipe



    Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer.
    Remove from heat; let steep 20 minutes. Chill until cold.
    Beat remaining 2 cups cream, powdered sugar, and rose water in large
    bowl until soft peaks form; strain in saffron cream. Beat until peaks
    form.
    Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting
    over. Top with second cake layer, flat side down. Spread remaining
    frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours.
    Garnish cake with rose petals and pistachios.


 

 

 

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