Lavender Buttercream Frosting (Printable)
Silky lavender-infused buttercream with a subtle floral aroma, ideal for decorating cakes and cupcakes.
# What You'll Need:
→ Buttercream Base
01 - 1 cup unsalted butter, softened
02 - 3 1/2 cups powdered sugar, sifted
03 - 2 tablespoons heavy cream or milk
04 - 1 teaspoon pure vanilla extract
→ Lavender Flavor
05 - 2 teaspoons culinary dried lavender buds
06 - 2 teaspoons boiling water
→ Optional Floral Color & Garnish
07 - Purple food coloring, as desired
08 - Edible flowers, such as violets or pansies, for decoration
# Directions:
01 - Combine dried lavender buds and boiling water in a small bowl. Allow to steep for 10 minutes, then strain and cool the infused liquid. Discard the buds.
02 - In a large bowl, beat softened butter with an electric mixer on medium-high speed until pale and creamy, about 3 minutes.
03 - Gradually incorporate powdered sugar, 1 cup at a time, beating on low speed until fully blended after each addition.
04 - Add cooled lavender infusion, vanilla extract, and heavy cream or milk. Beat on medium-high speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
05 - If desired, add a small drop of purple food coloring and blend until a consistent hue is achieved.
06 - Immediately frost completely cooled cakes or cupcakes. Garnish with edible flowers if preferred.
# Expert Tips:
01 -
- You’ll feel like you’re sharing a florist’s secret by folding gentle lavender notes into classic buttercream.
- This recipe guarantees more compliments than you ever expected on a simple cake.
02 -
- Add too much lavender and you’ll quickly cross the line from elegant to perfume counter—taste as you go.
- I discovered re-whipping leftover frosting after refrigerating brings back its creamy texture like new.
03 -
- Sifting powdered sugar stops any stubborn lumps from ruining your smooth, dreamy swirl.
- A quick taste test of the lavender infusion before adding it ensures you never overpower your buttercream.