Monday, June 10, 2013

Rosemary Frosting

Trust me....... you're gonna CRAVE for this every  day after you make it.....


-2 sprigs fresh rosemary
- 1/4 cup  milk
-1 cup butter
-1 teaspoon vanilla extract
-3 1/2  cup confectioners' sugar


-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)