Introduction

Lavender Buttercream Frosting is a delicate and fragrant twist on classic buttercream, perfect for elevating cakes and cupcakes with a floral hint. Its soft pastel color and subtle lavender flavor make it a beautiful and delicious choice for any special occasion.

A single-layer dessert with a smooth, thick spread of light purple cream filling a round white bowl, textured with gentle swirls that create soft waves on the surface; two small sprigs of lavender rest neatly in the center, adding a delicate touch; the bowl sits on a white marbled texture surface, surrounded by scattered small white daisies with yellow centers that provide a fresh, natural feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
Pink and violet gel food coloring (1 part each)

Instructions

Step 1: Prepare the dried culinary lavender by placing the buds in a zip-top bag and crushing them with a rolling pin to grind.
Step 2: In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add 1 teaspoon of ground lavender and the vanilla extract, then mix until fully incorporated and smooth, about 1 more minute.
Step 3: Add 3 1/2 cups 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 as needed.
Step 4: Adjust the frosting consistency and flavor as desired. If too thin, add more powdered sugar in 1/4 cup increments, up to 1/2 cup total. If too thick, add milk 1/2 tablespoon at a time. For stronger lavender flavor, add another teaspoon of ground lavender. Add a pinch (1/8 teaspoon) of salt if the frosting tastes too sweet. Beat and taste after each adjustment.
Step 5: Add color by dipping a clean toothpick into pink gel food coloring and a separate toothpick into violet coloring. Add a small amount of each directly to the frosting and mix until evenly colored. Use a new toothpick if adding more color to avoid contamination.
Step 6: Use the frosting immediately or store in an airtight container in the refrigerator for up to 1 week until ready to use.

Tips & Variations

For a smoother texture, sift the powdered sugar before adding it to the butter.
Use culinary-grade lavender to avoid bitterness; garden lavender is often too strong for food.
Adjust the lavender quantity to taste, starting with less if you prefer a milder flavor.
Try adding a teaspoon of lemon zest for a fresh citrus note that complements the lavender.
If you want a vegan version, substitute the butter with a plant-based alternative and use almond or oat milk.

Storage

Store the lavender buttercream in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and re-whip with a mixer to restore its fluffy consistency. If the frosting thickens too much, add a little milk, one teaspoon at a time, while beating until smooth again.

How to Serve

A single-layer dessert in a white bowl shows a smooth, thick, light purple creamy layer spread evenly with soft swirls across the top. There is a small sprig of dried lavender placed in the center as a simple decoration. The bowl sits on a matching white plate on a white marbled surface. Some blurred white and green flowers surround the bowl, adding a gentle natural touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried culinary-grade lavender since fresh lavender can be too strong and introduce moisture that affects frosting texture. Dried lavender also grinds easily for even flavor distribution.

How do I prevent the frosting from tasting bitter?

Make sure to use culinary lavender specifically meant for cooking. Overusing lavender or including stems can cause bitterness. Start with a smaller amount, then add more gradually to suit your taste.