Butter Cream Rosette Recipe

Ingredients

Butter250 gm
Vanilla Powder1 tsp
Icing Sugar400 gm

Method

Beat butter and gradually add icing sugar.
Add vanilla powder & beat.
Divide the butter cream into 2 portions and mix in different colors in both.
Fill in 2 disposable piping bags with 2 colored icings without a nozzle fitted. Cut about ½ inch at the end of the piping bag
In the 3rd piping bag fit in the Nozzle 1M/2D. Fit in the 1st two piping bags to create a partition between 2 colors.
1st Crumb coat the cake and then pipe rosette over it.