Lavender Buttercream Frosting Recipe

Introduction

Lavender Buttercream Frosting brings a delicate floral twist to classic buttercream. It’s smooth, fragrant, and perfect for adding a touch of elegance to cakes, cupcakes, or cookies.

Ingredients

• 1 cup (230g) unsalted butter, room temperature
• 4 cups (480g) powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon culinary lavender buds (or 1/2 teaspoon lavender extract)
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Optional: purple food coloring (gel or natural, for a soft lavender hue)

Instructions

1. Step 1: If using lavender buds, heat the heavy cream slightly and add the buds. Let them steep for 10–15 minutes, then strain the cream and chill it.
2. Step 2: In a large mixing bowl, beat the butter on medium-high speed until creamy and pale, about 2–3 minutes.
3. Step 3: Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.
4. Step 4: Mix in the vanilla extract, a pinch of salt, and 2 tablespoons of the infused cream (or plain cream if using lavender extract). Add more cream as needed to reach your desired consistency.
5. Step 5: If desired, add a drop or two of purple food coloring. Increase the mixer speed to medium-high and beat for another 2–3 minutes until the frosting is fluffy.
6. Step 6: Spread or pipe onto cooled cakes, cupcakes, or cookies and garnish as desired.

Tips & Variations

• Use culinary lavender buds specifically designed for cooking to avoid bitterness.
• For a stronger lavender flavor, increase the steeping time, but be cautious as too much can become overpowering.
• Replace heavy cream with milk for a lighter frosting, though cream provides a richer texture.
• Add a small squeeze of lemon juice to brighten the flavor.
• Natural purple foods like butterfly pea flower powder can be used for coloring instead of artificial dyes.

Storage

Store leftover frosting in an airtight container in the refrigerator for up to one week. Before use, bring it to room temperature and re-whip briefly to restore its creamy texture. You can also freeze the frosting for up to three months; thaw overnight in the refrigerator before re-whipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender buds directly in the frosting?

It’s best to infuse the lavender buds in warm cream first to extract their flavor and avoid a gritty texture. Using buds directly may result in an unpleasant mouthfeel.

Will the frosting change texture if I add more cream?

Adding more cream will make the frosting softer and easier to spread but too much can make it runny. Add cream gradually until you reach the desired consistency.

Lavender Buttercream Frosting Recipe

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★★★★★

4.7 from 147 reviews

This Lavender Buttercream Frosting is a smooth, creamy, and fragrant topping perfect for cakes, cupcakes, and cookies. Infused with delicate culinary lavender, it offers a subtle floral note balanced by the rich vanilla and buttery sweetness. The frosting is easy to make and can be tinted with a soft purple hue for an elegant, eye-catching finish.

• Author: Maya
• Prep Time: 15 minutes (including steeping time)
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Enough to frost a two-layer 8-inch cake or 24 cupcakes
• Category: Frosting
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Buttercream Base

• 1 cup (230g) unsalted butter, room temperature
• 4 cups (480g) powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

Lavender Flavoring

• 1 teaspoon culinary lavender buds (or 1/2 teaspoon lavender extract)

Optional

• Purple food coloring (gel or natural, for a soft lavender hue)

Instructions

1. Infuse the Cream with Lavender: If using lavender buds, heat the heavy cream slightly until warm but not boiling. Add the lavender buds and let them steep for 10–15 minutes to release their floral aroma and flavor. Then strain out the buds and chill the infused cream until ready to use.
2. Cream the Butter: In a large mixing bowl, beat the unsalted butter on medium-high speed for about 2–3 minutes until it becomes creamy, smooth, and pale in color. This ensures a fluffy texture for your frosting.
3. Add the Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud and to incorporate it evenly into the butter.
4. Mix in Flavorings and Cream: Add the vanilla extract and a pinch of salt to balance the sweetness. Pour in 2 tablespoons of the infused cream (or plain cream if using lavender extract). Add more cream, as needed, to achieve your preferred consistency for spreading or piping.
5. Add Color and Final Whip: If desired, add a drop or two of purple food coloring for a subtle lavender tint. Increase the mixer speed to medium-high and beat the frosting for another 2–3 minutes until light, fluffy, and well combined.
6. Use the Frosting: Spread or pipe the buttercream onto cooled cakes, cupcakes, or cookies. Optionally, garnish with edible flowers or lavender sprigs for a beautiful presentation.

Notes

• Use room temperature butter for easier mixing and better texture.
• Strain lavender buds thoroughly to avoid gritty texture.
• Adjust the amount of cream to get your desired frosting consistency.
• Optional food coloring is purely for aesthetic purposes and does not affect flavor.
• Store leftover frosting in an airtight container in the refrigerator for up to 5 days, bring to room temperature and beat before using again.

Keywords: Lavender buttercream frosting, floral frosting, cake frosting, cupcake frosting, lavender flavor