Butter Cream Rosette

Butter Cream Rosette

Ingredients

• Butter 250 gm
• Vanilla Powder 1 tsp
• Icing Sugar 400 gm

Method

• Beat butter and gradually add icing sugar.Add vanilla powder & beat.Divide the butter cream into 2 portions and mix in different colors in both.Fill in 2 disposable piping bags with 2 colored icings without a nozzle fitted. Cut about ½ inch at the end of the piping bagIn the 3rd piping bag fit in the Nozzle 1M/2D. Fit in the 1st two piping bags to create a partition between 2 colors.1st Crumb coat the cake and then pipe rosette over it.