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
Scale
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.
