Rosemary Butter Cream Frosting



1 lb. powdered sugar

1/2 cup butter

1/2 cup milk (any variety is fine - I have used skim without an issue.)

1 tablespoon Juniper's Own Rosemary Extract

1 tablespoon granulated sugar (optional)

1 tablespoon all-purpose flour (optional)


I made this to go with dark chocolate/yellow swirl cupcakes for a recent party.  The rosemary gives the flavor a subtle, unexpected kick.

Allow butter to soften at room temperature and blend together with powdered sugar, folded in gradually at low speed.  Add extract before adding milk.  Watch consistency and add milk in as needed.  

I like to add a bit of granulated sugar and flour to frosting - it helps to thicken frosting and make it more malleable.