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Lavender Buttercream Frosting Recipe

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A delightful homemade Lavender Buttercream Frosting combining the floral notes of culinary lavender with creamy butter and smooth powdered sugar. Perfect for adding a fragrant, colorful touch to cakes and cupcakes, this frosting is easy to prepare in just 10 minutes with simple ingredients and customizable consistency.

Ingredients

Buttercream Base 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. Prepare the dried culinary lavender: Place the dried lavender buds inside a zip-top bag and crush them finely using a rolling pin to release their aroma and flavor.
  2. Cream the butter and flavor: In the bowl of 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 dried lavender and the pure vanilla extract, then continue beating until fully incorporated and creamy, approximately another minute.
  3. Add powdered sugar and milk: Pour 3 1/2 cups (approximately 400 grams) of powdered sugar and 2 tablespoons of room temperature milk into the bowl. Mix on low speed for 30 seconds to incorporate, then increase to medium-high speed and beat for 2 minutes until the frosting is smooth and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  4. Adjust consistency and flavor: If the frosting is too thin, gradually add up to 1/2 cup more powdered sugar in 1/4 cup increments, mixing after each addition. If it is too thick, add more milk 1/2 tablespoon at a time until desired consistency is reached. For a stronger lavender flavor, add an additional teaspoon of ground dried lavender. If the frosting tastes too sweet, add a pinch (about 1/8 teaspoon) of salt. Mix thoroughly, taste, and adjust as needed.
  5. Color the frosting: Using a clean toothpick, dip into the pink gel food coloring and add a small amount into the frosting. Repeat with violet gel food coloring. Mix the frosting well until colors are evenly distributed. Always use a fresh toothpick when adding more color to avoid contamination.
  6. Store or use immediately: Use the frosting right away to decorate cakes or cupcakes. If not using immediately, transfer to an airtight container and refrigerate for up to 1 week. Before use, bring to room temperature and beat lightly to restore creamy texture.

Notes

  • Use culinary-grade lavender to avoid bitterness and ensure food safety.
  • Adjust lavender quantity carefully to avoid overpowering the frosting.
  • Gel food coloring is preferred to maintain frosting consistency without thinning.
  • Butter and milk should be at room temperature for smooth mixing.
  • If storing, allow frosting to come to room temperature before using and beat briefly to refresh texture.

Find it online: https://bitezly.com/lavender-buttercream-frosting-recipe/