Ingredients
-2 sprigs fresh rosemary
- 1/4 cup milk
-1 cup butter
-1 teaspoon vanilla extract
-3 1/2 cup confectioners' sugar
Steps
-Remove the rosemary leaves form the branches and chop them roughly. In a saucepan, gently heat the milk until warm. When very small bubbles appear on the edges, remove pan from heat Add the rosemary leaves and set aside for ten minutes to steep
-In a large bowl, cream the butter until lighter in color, then add the vanilla extract.
- Strain the rosemary leaves from the milk. Measure the remaining milk to ensure that you still have 1/4 cup milk, and add more fresh milk if necessary. Reserve some of the rosemary leaves and chop them finely to make about 1 tablespoon.
-Slowly add the confectioners' sugar in 1/2-cup batches and mix until fully incorporated,adding the milk in small amounts in between batches. Add the finely chopped rosemary leaves and beat on high speed until the frosting is light and fluffy (about 5-7 minutes)
-In a large bowl, cream the butter until lighter in color, then add the vanilla extract.
- Strain the rosemary leaves from the milk. Measure the remaining milk to ensure that you still have 1/4 cup milk, and add more fresh milk if necessary. Reserve some of the rosemary leaves and chop them finely to make about 1 tablespoon.
-Slowly add the confectioners' sugar in 1/2-cup batches and mix until fully incorporated,adding the milk in small amounts in between batches. Add the finely chopped rosemary leaves and beat on high speed until the frosting is light and fluffy (about 5-7 minutes)
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