Ingredients
Frosting Base
- 1 cup (227 g) unsalted butter, room temperature
- 3-4 cups (342-456 g) powdered sugar
- 2-3 Tablespoons milk, room temperature
- 1 teaspoon pure vanilla extract
Flavoring
- 1-2 teaspoons ground dried lavender (culinary grade)
Coloring
- 1 part pink gel food coloring
- 1 part violet gel food coloring
Instructions
- Prepare the lavender: To ensure a smooth buttercream without large bits, grind the dried culinary lavender buds by placing them in a zip-top bag and crushing them gently with a rolling pin until finely ground.
- Cream the butter with lavender and vanilla: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until it reaches a creamy consistency, about 1 minute. Add 1 teaspoon of the ground dried lavender and the vanilla extract, then continue mixing until fully incorporated and smooth, approximately 1 more minute.
- Add powdered sugar and milk: Add 3 ½ cups (about 400 g) of powdered sugar and 2 tablespoons of milk to the bowl. Beat on low speed for 30 seconds to avoid powdered sugar clouds, then increase to medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Adjust consistency and flavor: If the frosting is too thin, gradually add up to ½ cup more powdered sugar, ¼ cup at a time. If too thick, add more milk in ½ tablespoon increments. For a stronger lavender flavor, add an additional teaspoon of ground dried lavender. If the frosting tastes too sweet, add a pinch of salt (about ⅛ teaspoon). After each addition, beat and taste to reach the desired balance.
- Color the frosting: Use a clean toothpick to pick up a small amount of pink gel food coloring followed by violet gel food coloring, and add directly into the buttercream. Mix thoroughly until the color is even. Always use a new toothpick if adding more gel to avoid contamination.
- Use or store: Use the frosting immediately on your favorite cakes or cupcakes. If storing, keep it in an airtight container in the refrigerator for up to 1 week. Before use, bring to room temperature and re-whip if needed for smoothness.
Notes
- Use culinary grade dried lavender to ensure a pleasant and safe flavor.
- If you do not have a stand mixer, a hand mixer can be used but it may require more effort to achieve the same creaminess.
- Adjust the lavender amount according to your taste preference; start small as lavender can be potent.
- Gel food coloring is recommended for better color intensity without affecting frosting consistency.
- Always store frosting properly to maintain freshness and prevent spoilage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
