Description

This Lavender Buttercream Frosting is a delicate and fragrant frosting perfect for adding a unique floral twist to cakes and cupcakes. Made with creamy unsalted butter, culinary-grade dried lavender, and a hint of vanilla, it offers a smooth, luscious texture that can be tinted with soft pink and violet hues for an elegant presentation. The recipe is easily adjustable to achieve the perfect consistency and flavor balance, making it ideal for both novice and experienced bakers.

Ingredients

Scale

Buttercream Base

1 cup unsalted butter, room temperature
3–4 cups powdered sugar
2–3 Tablespoons milk, room temperature
1 teaspoon pure vanilla extract

Lavender 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. Place the dried culinary lavender buds into a zip-top bag and gently crush them using a rolling pin until finely ground to release their fragrance.
Cream the butter and flavorings. In a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed for about 1 minute until creamy. Add 1 teaspoon of the ground lavender and vanilla extract; continue mixing for another minute until well combined.
Add powdered sugar and milk. Incorporate 3 1/2 cups (approx. 400g) powdered sugar and 2 tablespoons milk. Start mixing on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Scrape down the bowl sides and bottom to ensure even mixing.
Adjust texture and flavor as needed. If the frosting is too thin, add up to 1/2 cup more powdered sugar in 1/4 cup increments. If too thick, add milk 1/2 tablespoon at a time. For a stronger lavender flavor, add an additional teaspoon of ground dried lavender. Optionally, add a pinch (1/8 teaspoon) of salt if the frosting tastes excessively sweet. Mix thoroughly after each adjustment and taste.
Add color. Using a clean toothpick, add 1 part pink and 1 part violet gel food coloring directly to the frosting. Mix thoroughly until color is evenly distributed. Use a new toothpick for each color addition to prevent contamination.
Store or use immediately. Use the frosting right away, or store in an airtight container in the refrigerator for up to one week. Before use from refrigeration, allow frosting to come to room temperature and re-whip if necessary for best texture.

Notes

Ensure the lavender used is culinary grade to avoid bitterness and inedible contaminants.
Adjust the powdered sugar and milk carefully for a frosting consistency suitable to your piping or spreading needs.
Use gel food coloring sparingly to maintain frosting consistency without adding excess liquid.
This frosting pairs beautifully with vanilla, lemon, or lavender-flavored cakes.
If storing, bring frosting to room temperature and beat again before use for the best texture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert Frosting
Method: No-Cook
Cuisine: American

Keywords: lavender frosting, buttercream frosting, floral frosting, cake frosting, cupcake decorating, homemade buttercream, lavender buttercream, floral buttercream