Lavender Buttercream Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://frommamamaya.com/lavender-buttercream-frosting-recipe/
