Rose Creams

I had a sudden panic today – my last free day before Christmas and I was lacking a couple of presents. Eek, disaster! It certainly wasn’t a day to go shopping – far too much cooking on (of course) and other stuff around the house. So, it was a rummage in the cupboards that led me to come up with this idea for rose creams, using up some of the delightful crystallised rose petals that I bought in Provence in the summer, although you can make them without. These are just a floral variation on my peppermint cream recipe, which has proved to be a winner, and still generates lots of interest around the web. I’ve also in the past made orange creams. These are the same idea really, and I think rose creams would make an elegant gift to give to any relative. It may not seem like much rosewater compared to other ingredients, but a little goes a very long way, so don’t feel you aren’t putting enough in.

Rose Creams (dairy-free, egg-free, nut-free, soya-free [depending on chocolate used], sesame-free, vegetarian and vegan)


makes about 30

  • 2 1/2 tbsps dairy-free spread, melted
  • 1 tbsp water
  • 2 1/2 cups icing sugar, sifted
  • 1/2 tsp rosewater
  • 1 few drops of red food colouring
  • 85-100g dairy-free dark chocolate
  • 1-2 large crystallised rose petals

– Place the sifted icing sugar in a large bowl.

– Add the melted spread, rosewater, food colouring and water and mix to form a soft (but not sticky) dough. If it’s too wet add more icing sugar, if too dry, add more water.

– Knead lightly on a surface dusted with icing sugar.

– Roll out to 1/2 – 1/4 cm thickness and cut out shapes with a cookie cutter, I opted for flower shapes.

– Place on a lined baking sheet and leave for a couple of hours or overnight in a cool dry place to dry out. Make sure you turn them over so they dry on both sides.


– Melt the chocolate in a microwave or over a bain marie.

– Dip the dried shapes in the melted chocolate, making sure they are well coated.

– If possible, decorate the top of each with a piece of crystallised rose petal.


– Place back on the lined baking sheet and leave to set in the fridge.

– Keep refrigerated.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

7 thoughts on “Rose Creams

  1. How long do they last in the fridge? Can they be kept up to a week and still be ok? I want to make them today but I need some for Sunday. Thank you x

    1. If you tempered the chocolate (just google how) then theyd keep fine. Otherwise the chocolate may get a white bloom from being heated too much. But they should be fine otherwise 🙂 x

      1. That’s perfect, thank you for the reply. Definitely temper chocolate (even if I don’t like to lol). xx

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