Use this recipe to frost our Rose Melting Moments cookies.
- Yield: Makes 1/2 cup
Source: Martha Stewart Weddings, Spring 2003
- 4 ounces cream cheese
- 1/4 cup sifted confectioners' sugar
- 1 1/2 teaspoons rose water
- 1 1/2 teaspoons milk, plus more if needed
- Gel-paste food coloring
In a medium bowl, beat the cream cheese and the sugar with a wooden spoon until the mixture is smooth. Add the rose water and the milk, and continue to beat the mixture until it is smooth. Tint the frosting, and use it immediately.