If you love frosting that’s both irresistibly creamy and beautifully fragrant, this Lavender Buttercream Frosting Recipe is going to become your new favorite go-to. It’s the perfect balance of delicate floral notes from culinary lavender combined with a rich, smooth buttercream texture that elevates any cake, cupcake, or cookie. Whether you’re aiming to impress at a special occasion or just want to treat yourself to something wonderfully unique, this recipe is simple to make and absolutely delightful to taste.
Ingredients You’ll Need
Preparing this Lavender Buttercream Frosting Recipe requires just a handful of straightforward ingredients, each playing its own key role in creating the perfect frosting. From the creamy butter base to the fragrant dried lavender, every component adds flavor, texture, or that subtle hint of color.
- Unsalted butter (1 cup or 2 sticks): Provides a rich, creamy foundation and helps the frosting whip up light and fluffy.
- Powdered sugar (3 1/2 cups): Sweetens the frosting while giving it that smooth, velvety consistency.
- Heavy cream (1/4 cup): Adds moisture and smoothness; you can substitute milk if needed, but cream gives a richer texture.
- Dried culinary lavender (1 1/2 teaspoons): The star ingredient that infuses a lovely floral aroma and unique flavor.
- Vanilla extract (1 teaspoon): Enhances sweetness and rounds out the flavors beautifully.
- Pinch of salt: Balances the sweetness and highlights the delicate lavender notes.
- Purple gel food coloring (optional): For visual flair—just a drop to achieve a soft lavender tint.
How to Make Lavender Buttercream Frosting Recipe
Step 1: Infuse the cream with lavender
Start by gently heating the heavy cream with the dried culinary lavender in a small saucepan until it’s just steaming—no boiling here! This releases the essential oils and floral flavors. After removing from heat, let the mixture steep for 10 to 15 minutes so that every drop of cream carries that lovely lavender essence.
Step 2: Strain and cool the lavender cream
Once steeped, strain out the lavender buds using a fine mesh sieve to avoid any gritty bits in your frosting. Let the cream cool completely to ensure it doesn’t melt the butter when combined later. This step is essential to maintain the ideal frosting texture.
Step 3: Cream the butter until smooth
In a large mixing bowl, beat your softened butter on medium speed for about 2 minutes. The goal here is a creamy and luscious base that will hold all the sugar and flavor components smoothly without feeling dense.
Step 4: Gradually add powdered sugar
Slowly add the powdered sugar one cup at a time, mixing it in on low speed after each addition. This method keeps the powdered sugar from flying everywhere and ensures it blends evenly, resulting in a silky, lump-free frosting.
Step 5: Combine lavender cream, vanilla, and salt
Pour in your cooled lavender-infused cream along with vanilla extract and a pinch of salt. These ingredients brighten the frosting and deepen the flavor profile. Then, beat the mixture at medium-high speed to incorporate air for a fluffy, light texture.
Step 6: Beat until light and fluffy
Keep mixing for 2 to 3 minutes until your frosting transforms into a cloud of luxurious sweetness. This is when the texture really comes alive—creamy yet airy, perfect for spreading or piping onto your baked creations.
Step 7: Add optional purple gel food coloring
If you want to give your frosting a hint of lavender color, add a drop of purple gel food coloring and mix until evenly tinted. It’s a small touch that makes a big difference visually, especially for themed desserts or special events.
Step 8: Ready to use or store
Your Lavender Buttercream Frosting Recipe is now ready to be enjoyed! Use it immediately to frost cakes or cupcakes or store it in an airtight container in the refrigerator until needed. Just remember to re-whip before using again to bring back that perfect fluffy texture.
How to Serve Lavender Buttercream Frosting Recipe
Garnishes
Pair this frosting with edible flowers like violets or small lavender sprigs for a natural, elegant garnish that complements the floral notes. A sprinkle of finely crushed pistachios can add a nice crunch and hint of color as well, making every bite interesting and beautiful.
Side Dishes
Lavender Buttercream Frosting Recipe goes wonderfully with light, delicate baked goods. Classic vanilla or lemon cakes are perfect canvases, while buttery shortbread cookies or almond-flavored cupcakes offer a subtle flavor contrast that highlights the frosting.
Creative Ways to Present
For a show-stopping presentation, try piping this frosting into rosettes or ruffled swirls with a star tip. You could also layer it between cake layers with fresh berries or a drizzle of honey for added dimension. Mini lavender-themed cupcakes with a dusting of powdered sugar make an irresistible party favor or gift idea.
Make Ahead and Storage
Storing Leftovers
Store any leftover lavender buttercream in an airtight container in the refrigerator to keep it fresh for up to one week. The cold temperature preserves the flavor, but the frosting may stiffen and need a quick whip before use.
Freezing
You can freeze this frosting for longer storage by sealing it tightly in a freezer-safe container. It stays good for up to 3 months. Thaw it overnight in the fridge and then re-whip to restore its creamy texture before spreading on your treats.
Reheating
Instead of reheating traditionally, which might break the emulsion, bring the frosting back to room temperature and whip it with a mixer to regain its softness and fluffiness. This quick step will make it just as delightful as the fresh batch.
FAQs
Can I use fresh lavender instead of dried for this Lavender Buttercream Frosting Recipe?
Fresh lavender can be used, but be sure to use edible culinary lavender flowers and reduce the quantity since fresh has a more intense moisture content. Dry lavender is usually preferred for a more controlled infusion and less risk of overpowering flavor.
What if I don’t have heavy cream? Can I substitute another liquid?
Yes! Milk works as a substitute, although the frosting won’t be quite as rich and creamy. For a slight twist, some people use half-and-half or even almond milk for a dairy-free version, adjusting the sweetness as needed.
How do I prevent the frosting from being grainy?
Be sure to sift your powdered sugar before mixing, and add it slowly to avoid clumps. Infusing and straining the lavender cream carefully also helps ensure a smooth, silky texture, making your Lavender Buttercream Frosting Recipe truly shine.
Can I make this frosting vegan?
To make it vegan, you’ll need to swap the butter with a plant-based butter alternative and use a non-dairy milk or cream substitute like coconut cream. Keep in mind, the texture may vary slightly but still deliciously floral and sweet.
How long does the Lavender Buttercream Frosting Recipe keep once applied to cakes?
Once applied, it’s best to consume the cake within 2 to 3 days if stored in the refrigerator. The frosting maintains its flavor and texture but can soften or dry out if left uncovered for too long.
Final Thoughts
There is something truly special about a frosting that not only tastes dreamy but also brings an elegant touch of floral sophistication to your desserts. This Lavender Buttercream Frosting Recipe is approachable enough to whip up any day but impressive enough to steal the show at your next gathering. Grab your ingredients, get whisking, and enjoy every luscious, fragrant bite!
Print
Lavender Buttercream Frosting Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A delicate and fragrant Lavender Buttercream Frosting made with dried culinary lavender infused into cream, blended with softened butter and powdered sugar to create a smooth, creamy, and subtly floral frosting perfect for cakes and cupcakes.
Ingredients
Buttercream Base
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- Pinch of salt
Lavender Infusion
- 1/4 cup heavy cream (or milk)
- 1 1/2 teaspoons dried culinary lavender
Flavoring and Optional
- 1 teaspoon vanilla extract
- Optional: Purple gel food coloring
Instructions
- Infuse Lavender: In a small saucepan, gently heat the cream together with the dried lavender until just steaming. Remove from heat and let the mixture steep for 10 to 15 minutes to extract the lavender flavor.
- Strain and Cool: Strain out the lavender buds from the cream and allow the lavender-infused cream to cool completely before using to avoid melting the butter.
- Beat Butter: In a large mixing bowl, beat the softened unsalted butter on medium speed using a hand or stand mixer until it becomes smooth and creamy, about 2 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, mixing on low speed after each addition until the sugar is fully incorporated to avoid a powdered sugar cloud.
- Combine Ingredients: Add the cooled lavender-infused cream, vanilla extract, and a pinch of salt into the butter and sugar mixture.
- Whip Frosting: Beat the combined mixture on medium-high speed for 2 to 3 minutes until the frosting lightens in color and becomes fluffy and smooth.
- Add Color (Optional): If desired, add a drop of purple gel food coloring and mix until the frosting is evenly tinted with a lavender hue.
- Store or Use: Use the frosting immediately to decorate baked goods or store in an airtight container in the refrigerator. When ready to use after chilling, re-whip it to restore a fluffy texture.
Notes
- Use dried culinary lavender to ensure the best flavor and to avoid bitterness.
- You can substitute milk for heavy cream for a lighter version, but cream yields a richer texture.
- If the frosting is too stiff after refrigeration, allow it to come to room temperature and re-whip to achieve spreadable consistency.
- Adjust the amount of lavender to taste; too much can overpower the frosting.
- This frosting is perfect for vanilla, lemon, or almond-flavored cakes and cupcakes.
