Ingredients:

• 225g (1 cup) vegan salted butter (or dairy butter), softened
• 1 teaspoon pure vanilla extract
• 325g (3 ½ cups) icing sugar (or confectioners’ sugar alternative)
• 1 ½ tablespoon Schisandra-Rose Elixir, add more if needed
• 1 teaspoon rose powder
• ½ – 1 teaspoon beetroot powder

Takes Time: 10 min
Servings: 12

Method:

1. In a bowl of a standing mixer with the whisk attachment, add the butter, and vanilla. Beat the butter and vanilla for about 2-3 minutes, until it becomes fluffy.
2. Now, add half of the icing sugar. Using a silicone spatula, fold it in with the butter, then beat for about 1 minute. Add the remaining sugar in small increments, folding it in each time with a silicone spatula until incorporated.
3. Slowly, add the tablespoon of Schisandra-rose, rose powder, and beetroot powder, until it reaches your preferred thickness and colour.
4. Beat the buttercream for 3 minutes, using the spatula to scrape the sides of the mixing bowl, mixing everything together about every 30 seconds until the buttercream is smooth and fluffy. At this point, you may add a pinch more of beetroot powder (or rose powder) if you desire a bolder hue. Otherwise, use the frosting on your preferred dessert, such as cake, biscuits, or shortbread. Enjoy!