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Sugar Frosted Roses

Prep Time: 20 minutes || Cook Time: 0 || Total: 28573236.27 Minutes
Servings: 2 || Yields:

Ingredients

  • 1 cup of superfine (not confectioners) sugar
  • Egg whites, slightly beaten
  • Roses, with at least 6'' stem (you can shorten them as needed)
  • Thin paintbrush and toothpicks

Directions

  1. In a small shallow bowl, such as a 1 cup glass measure, beat 1 egg white with a fork until just barely frothy.
  2. In a separate bowl, add the extra fine sugar.
  3. Remove any blemished outer petals of the roses.
  4. Dip roses in egg white and shake off excess. Use a thin paintbrush to open any closed petals and moisten with egg white. Over a cookie sheet, sprinkle with sugar until petals are frosted, inside and out. Brush both sides of leaves with egg white then sprinkle with the sugar. Shake off excess .
  5. Dry on a wire rack overnight. Use as a centerpiece for a cheese and fruit platter or in the middle of a cake as a focal point

Notes

This recipe could vary depending on how many roses you plan to frost. Please don't eat the roses as they could have been sprayed with pesticides. Store in a tightly covered container at room temperature until ready to use.
Categories: Kid friendly, Non-Food
Tags: Egg whites, Superfine sugar, Roses.