Description
A floral buttercream frosting with lavender notes, perfect for cakes and cupcakes.
Ingredients
Scale
- 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