Lavender Buttercream Frosting Recipe

Introduction

Lavender Buttercream Frosting is a delicate and fragrant twist on classic buttercream. Infused with culinary lavender and a hint of vanilla, this frosting adds a unique floral flavor and a lovely pastel color to your baked treats.

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)
• 1 part pink gel food coloring
• 1 part violet gel food coloring

Instructions

1. Step 1: Prepare the dried culinary lavender by placing the buds in a zip-top bag and crushing them gently with a rolling pin until finely ground.
2. Step 2: In the bowl of a stand mixer fitted with the 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.
3. 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 continue beating for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Step 4: Adjust the texture and flavor as desired. If the frosting is too thin, add up to 1/2 cup more powdered sugar in 1/4 cup increments. If too thick, add more milk 1/2 tablespoon at a time. For a stronger lavender flavor, add an additional teaspoon of ground lavender. If the frosting is overly sweet, mix in a pinch of salt (about 1/8 teaspoon). Beat well after each adjustment and taste.
5. Step 5: Add the gel food coloring by dipping a toothpick into the pink and violet jars and mixing small amounts into the frosting. Stir until the color is evenly distributed. Use a clean toothpick for each addition to keep colors pure.
6. Step 6: Use the frosting immediately or store it in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip before using if chilled.

Tips & Variations

• Use culinary-grade lavender to avoid bitterness and ensure a pleasant flavor.
• If you prefer a subtler lavender taste, start with 1 teaspoon of dried lavender and adjust after mixing.
• For a vegan version, substitute butter with dairy-free margarine and milk with plant-based milk.
• Add a few drops of almond extract for a complementary nutty note.

Storage

Store the lavender buttercream frosting in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and beat it again to restore its creamy texture. Avoid freezing as it can affect the consistency and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender contains more moisture and can make the frosting watery or bitter. It’s best to use dried culinary-grade lavender for consistent flavor and texture.

How can I make the frosting less sweet?

You can add a small pinch of salt (about 1/8 teaspoon) to balance the sweetness. Also, adjust the amount of powdered sugar to your taste while keeping the frosting consistency in mind.

Lavender Buttercream Frosting Recipe

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4.6 from 141 reviews

This Lavender Buttercream Frosting combines the rich creaminess of unsalted butter with the delicate floral notes of culinary-grade dried lavender, enhanced by pure vanilla and a subtle blend of pink and violet gel food coloring. Perfect for adding a fragrant, elegant touch to cakes and cupcakes, this versatile frosting can be adjusted for consistency and flavor to suit your baking needs.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Approximately 3 cups of frosting, enough to frost a 9-inch two-layer cake or 24 cupcakes 1x
• Category: Frosting
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Buttercream Base

• 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)

Coloring

• 1 part pink gel food coloring
• 1 part violet gel food coloring

Instructions

1. Prepare the lavender: Crush the dried culinary lavender buds by placing them in a zip-top bag and gently crushing them with a rolling pin to release their flavor.
2. Cream the butter: Using a stand mixer fitted with the paddle attachment, beat 1 cup of room temperature unsalted butter on medium speed for about 1 minute until creamy. Add 1 teaspoon of ground dried lavender and 1 teaspoon pure vanilla extract, then continue mixing for another minute until fully incorporated.
3. Add powdered sugar and milk: Gradually add 3 1/2 cups (400g) powdered sugar and 2 tablespoons of room temperature milk to the butter mixture. Beat on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
4. Adjust consistency and flavor: If the frosting feels too thin, add up to 1/2 cup more powdered sugar in 1/4 cup increments. If it is too thick, add additional milk by 1/2 tablespoon increments. For a stronger lavender flavor, add another teaspoon of ground dried lavender. Add a pinch of salt (1/8 teaspoon) if the frosting tastes overly sweet. Beat well after each adjustment and taste to achieve desired texture and flavor.
5. Color the frosting: Add equal parts pink and violet gel food coloring using a clean toothpick for each color. Start by dipping the toothpick into the food coloring jar and gently swirling it into the frosting. Mix thoroughly until color is evenly distributed, using a new toothpick if more coloring is added.
6. Store or use: Use the frosting immediately for best results, or store it in an airtight container in the refrigerator for up to one week. Before using refrigerated frosting, allow it to come to room temperature and re-whip for a smooth, spreadable texture.

Notes

• Use culinary-grade lavender only, as other types may be bitter or unsafe to consume.
• Room temperature ingredients ensure the butter creams smoothly without lumps.
• Adjust lavender quantity according to your taste preference, but avoid overuse to prevent bitterness.
• Gel food coloring provides vibrant color without altering frosting consistency.
• If storing, bring frosting to room temperature and re-whip before use for best texture.
• Pinch of salt balances the sweetness and enhances flavor.

Keywords: Lavender Buttercream, Buttercream Frosting, Floral Frosting, Cake Frosting, Cupcake Frosting, Pink Frosting, Violet Frosting, Floral Buttercream