Yields approximately 4 cups
- 16 oz of cream cheese, softened
- ½ cup butter softened
- 2 cups sifted confectioners sugar
- 1 teaspoon rose extract
- food coloring if desired
1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in the rose extract, then gradually stir in the confectioners' sugar until completely integrated. Store in refrigerator after use.
for a video tutorial on how to pipe the icing roses.