In a saucepan, heat up milk and 2 ½ tbsp sugar. Stir to dissolve sugar. In the meantime, whisk together egg yolks, flour, and ¼ cup sugar. Temper the egg mixture by pouring some of the milk over while whisking. Pour everything back into the saucepan and cook over low heat for about 5 minutes. Stirring constantly.
Thrown in half of the butter. Let cool down for 15 minutes.
Place the custard in a bowl of a stand mixer, whisk on medium speed to loosen up the custard, and cool it down further. Add the remaining butter( room temperature) one bit at a time.
Let every piece to incorporate completely before adding more.
Let the mixer run until the buttercream is silky and smooth.
Add rose extract mix for 10 seconds more.
Turn off the mixer, and transfer the buttercream onto a piping bag to use or in a container to store.
This buttercream lasts about 3 days refrigerated or frozen for a much longer time.
Make it yours
Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.