I love Lavender Buttercream Frosting for its soft floral notes and smooth feel. I use it to add a gentle, grown-up touch to simple cakes and cozy cupcakes, and it makes every bite special when friends come over. I first paired it with a light sponge inspired by Japanese cotton cheesecake cupcakes and the result was heavenly.
Your Ingredients List
- 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)
My Go-To Equipment
I keep a stand mixer for speed and a medium bowl if I hand-mix. I use a fine mesh strainer for the lavender and a piping bag with a large star tip for swirls. A small saucepan to warm cream helps with infusion.
The Simple Steps to Follow
- Lightly heat the cream and add the lavender buds if using buds.
- Let the lavender steep for 10 to 15 minutes, then strain and chill.
- Beat the butter in a large bowl on medium-high until pale and creamy.
- Add the powdered sugar a cup at a time on low speed until mixed.
- Stir in the vanilla, salt, and 2 tablespoons of the lavender-infused cream or plain cream.
- Add more cream as needed until the frosting reaches your desired consistency.
- Add a drop or two of purple food coloring if you want a light lavender hue.
- Beat on medium-high for 2 to 3 minutes until the frosting is light and fluffy.
- Spread or pipe onto fully cooled cakes, cupcakes, or cookies and garnish as you like.
Healthy Twists on a Classic
I like to cut the sugar slightly and use half powdered sugar and half superfine sugar for a lighter texture. For a dairy-free version, use full-fat coconut cream instead of heavy cream and a vegan butter. For a fruity match, I have topped the frosting on lighter fruit cupcakes like the ones in my notes for Mango Strawberry Sunset Cupcakes.
Serving Suggestions From My Table
I serve this frosting on vanilla bean cakes, lemon cupcakes, or honey almond layers. A small sprig of dried lavender on top looks pretty and sets the tone. For a full brunch board, I pair frosted mini cakes with savory bites and roasted vegetables like roasted asparagus and carrots to keep the meal balanced.
Getting It Just Right
Taste the frosting as you go. If the lavender is too strong, add more powdered sugar or a touch more butter to mellow the flavor. If it is too stiff, add cream a teaspoon at a time until you get a smooth pipeable texture.
How to Store Leftovers
Keep leftover frosting in an airtight container in the fridge for up to one week. Bring it to room temperature and beat it briefly before using. You can freeze frosting in a sealed bag for up to three months; thaw overnight in the fridge, then whip again.
Enjoy Every Moment
I make this frosting when I want simple beauty and calm flavors. I hope it brings a small moment of joy to your table the way it did to mine.
A Few Common Questions
Can I make Lavender Buttercream Frosting ahead of time?
Lavender Buttercream Frosting can be made ahead. I chill it for up to a week and re-whip before using for best texture.
Can I use lavender extract instead of buds in Lavender Buttercream Frosting?
Yes, you can use lavender extract instead of buds. I use 1/2 teaspoon extract and skip the steeping step for a quicker version of Lavender Buttercream Frosting.
How do I adjust the consistency of Lavender Buttercream Frosting: Floral Elegance for Cakes and Cupcakes?
If your frosting is too thin, add a bit more sifted powdered sugar. If it is too stiff, add cream a teaspoon at a time. These small fixes help me get Lavender Buttercream Frosting.
Print
Lavender Buttercream Frosting
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
A floral buttercream frosting with lavender notes, perfect for cakes and cupcakes.
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
Instructions
- Lightly heat the cream and add the lavender buds if using buds.
- Let the lavender steep for 10 to 15 minutes, then strain and chill.
- Beat the butter in a large bowl on medium-high until pale and creamy.
- Add the powdered sugar a cup at a time on low speed until mixed.
- Stir in the vanilla, salt, and 2 tablespoons of the lavender-infused cream or plain cream.
- Add more cream as needed until the frosting reaches your desired consistency.
- Add a drop or two of purple food coloring if you want a light lavender hue.
- Beat on medium-high for 2 to 3 minutes until the frosting is light and fluffy.
- Spread or pipe onto fully cooled cakes, cupcakes, or cookies and garnish as you like.
Notes
For a lighter texture, use half powdered and half superfine sugar. For dairy-free version, use full-fat coconut cream and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 48g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg
Keywords: lavender, buttercream, frosting, cupcakes, cakes