Ingredients
Lavender Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 1-2 teaspoons ground dried lavender (culinary grade)
- 1 teaspoon pure vanilla extract
- 3-4 cups powdered sugar
- 2-3 tablespoons milk (room temperature)
- 1 part pink gel food coloring
- 1 part violet gel food coloring
Instructions
- Prepare the dried culinary lavender: Place the dried lavender buds in a zip-top bag and crush them gently using a rolling pin to grind them finely, releasing their floral aroma for the frosting.
- Cream the butter and add lavender and vanilla: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add 1 teaspoon of ground dried lavender and the vanilla extract, then mix for another minute until fully combined and smooth.
- Add powdered sugar and milk: Pour in 3 1/2 cups (approximately 400g) of powdered sugar and 2 tablespoons of milk. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Scrape down the sides and bottom of the bowl to ensure an even mix.
- Adjust consistency and flavor: If the frosting is too thin, add up to 1/2 cup more powdered sugar in 1/4 cup increments. If too thick, add additional milk 1/2 tablespoon at a time. Enhance the lavender flavor if desired by adding 1 more teaspoon of dried lavender. For balance, add a pinch (1/8 teaspoon) of salt if the frosting is overly sweet. Beat thoroughly after each adjustment and taste test.
- Color the frosting: Once the texture and flavor are perfect, add 1 part pink and 1 part violet gel food coloring using a toothpick. Dip the toothpick tip gently into the coloring and mix it directly into the buttercream until evenly distributed. Use a clean toothpick for each color addition to avoid cross-contamination.
- Store or use immediately: Use the frosting right away to decorate your baked goods, or store it in an airtight container in the refrigerator for up to 1 week. Before use, bring the frosting back to room temperature and re-whip if necessary.
Notes
- Make sure to use culinary-grade dried lavender to avoid bitterness.
- The amount of powdered sugar and milk can be adjusted based on the desired frosting consistency.
- Gel food coloring is preferred for vibrant color without thinning the frosting.
- Store any leftover frosting in an airtight container in the fridge and let it come to room temperature before reusing.
- This frosting pairs wonderfully with vanilla, lemon, or lavender-flavored cakes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Frosting
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
