Rose Water Glaze

The Recipe:

Rose Water Glaze
Ingredients
- 113 g (1 cup) sugar
- 2½ tsp rose water the weak stuff – if you can't sip it from the bottle, see notes. TLDR: use much less.
- 2½ tsp milk
- 14 g cream cheese softened
- food colourings of choice I like gel
Instructions
- Whisk all ingredients together, split into bowls for the number of colours you want and add food colouring – aim for a shade or two darker than you want the glaze to be.
- Drizzle over whatever needs/wants gussied up. Allow to set fully before storing.
Notes
The Waffle:
I made this glaze to go on some cardamom sugar cookies for Easter. I got the idea while looking for spring flavours, I found these cookies decorated with dried flowers, there’s lots of good looking recipes on that blog. Rose water seemed like a good compliment for the cookie flavour. I aimed for the point where the rose was there, but not bold, so you could go stronger if your cookies or baked goods are vanilla flavoured.
I used KTC rose water, a brand I see in all the supermarkets here in the UK. I don’t think it’s as strong as the rose water I used to get back in the states because I was surprised at how much I needed, and finally gave up and tried some straight. I would never do that with the rose water stateside, well, I did once and instantly regretted it. All I could taste was pepper and roses, with KTC brand, it was not unpleasant, so, if a taste of your rose water straight is something you’d never do, maybe start with half as much as I used here. For the record, I think I’d prefer a stronger rose water.