Buttercream:
Mix the butter, sugar and flour into a smooth dough, and gradually dilute with water.
Heat the waffle iron and grease thoroughly the first time.
Add about 1 tbsp of the dough to the iron, press together and cook for 1-3 minutes depending on the heat.
Remove using a frying spatula and roll up quickly.
Buttercream:
Whisk the butter until it turns white. Add the icing sugar, lingonberry powder and cream cheese. Continue whisking for a short while.
Place the cream in a piping bag and pipe into the ends of the waffle rolls.
