3 cups vegan powdered sugar
1 pkg vegan cream cheese
1/4 cup vegan sour cream
2 tablespoons rose water
pinch of salt
vegan red food dye
1 tablespoon pure vanilla extract
organic rose petals, garnish
Float rose petals in rose water briefly, then sprinkle with sugar and set petals aside.
Sift dry ingredients in one bowl.
Mix wet ingredients in another bowl.
Slowly stir wet ingredients into dry ingredient bowl. Blend until smooth.
Add any non-dairy milk or extra vegan powdered sugar as needed for appropriate texture. Add just enough food dye to give frosting a rosy tint.
Garnish tops of cupcakes with candied rose petals.