Irresistible Lavender Buttercream Frosting: Floral Elegance for Any Occasion Recipe

Introduction

Lavender buttercream frosting offers a delicate floral touch that elevates any baked treat. Perfect for cakes, cupcakes, or cookies, this elegant frosting brings a subtle sophistication that’s sure to impress at any occasion.

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 (gel or natural, for a soft lavender hue)

Instructions

1. Step 1: If using lavender buds, heat the cream slightly and add the buds. Let steep for 10–15 minutes, then strain and chill the infused cream.
2. Step 2: In a large mixing bowl, beat the butter on medium-high speed until creamy and pale, about 2–3 minutes.
3. Step 3: Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
4. Step 4: Mix in the vanilla extract, a pinch of salt, and 2 tablespoons of the lavender-infused cream (or plain cream if using lavender extract). Add more cream as needed to reach your desired consistency.
5. Step 5: If you want a subtle color, add a drop or two of purple food coloring. Increase the mixer speed to medium-high and beat for another 2–3 minutes until fluffy.
6. Step 6: Spread or pipe the frosting onto cooled cakes, cupcakes, or cookies. Garnish as desired and enjoy the floral elegance.

Tips & Variations

• Use culinary-grade lavender to ensure the best flavor without bitterness.
• Start with a small amount of lavender and adjust to your taste — a little goes a long way.
• Whip the frosting thoroughly to achieve a light, airy texture that is perfect for piping.
• For a vegan version, substitute plant-based butter and use almond or oat milk instead of dairy cream.

Storage

Store the lavender buttercream frosting in an airtight container in the refrigerator for up to one week. Before use, let it come to room temperature and rewhip briefly to restore its fluffy texture. For longer storage, freeze the frosting for up to three months and thaw in the refrigerator overnight before rewhipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender buds directly in the frosting?

It’s best to infuse lavender buds into cream first and then strain them out to avoid gritty texture and bitterness. Directly adding dried buds can lead to an unpleasant mouthfeel.

How can I adjust the frosting if it’s too thick or too thin?

If the frosting is too thick, add a little more cream or milk, one teaspoon at a time, until the desired consistency is reached. If it’s too thin, gradually add more sifted powdered sugar while mixing.

Irresistible Lavender Buttercream Frosting: Floral Elegance for Any Occasion Recipe

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★★★★★

4.9 from 109 reviews

This Irresistible Lavender Buttercream Frosting combines floral elegance with creamy sweetness, perfect for enhancing cakes, cupcakes, or cookies for any occasion. Infused with culinary lavender buds or extract, it offers a delicate lavender aroma balanced by smooth, fluffy buttercream texture, customizable with a soft purple hue for a charming finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: Approximately 3 cups of frosting, enough to frost 12 cupcakes or one 8-inch cake 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Buttercream Base

• 1 cup (230g) unsalted butter, room temperature
• 4 cups (480g) powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

Lavender Infusion

• 1 teaspoon culinary lavender buds (or 1/2 teaspoon lavender extract)

Optional

• Purple food coloring (gel or natural, for a soft lavender hue)

Instructions

1. Steep Lavender Buds: If using lavender buds, heat the cream slightly until warm but not boiling. Add the lavender buds and let them steep for 10–15 minutes to infuse a gentle floral flavor. Strain the mixture to remove the buds and chill the infused cream before using.
2. Cream Butter: In a large mixing bowl, beat the room-temperature unsalted butter on medium-high speed for about 2–3 minutes until it turns creamy and pale, creating a smooth base for your frosting.
3. Add Powdered Sugar: Gradually add the sifted powdered sugar one cup at a time, mixing on low speed after each addition until fully incorporated, ensuring a smooth and consistent texture.
4. Incorporate Flavorings and Cream: Mix in the pure vanilla extract and a pinch of salt. Add 2 tablespoons of the lavender-infused cream or plain cream (if using lavender extract). Adjust with more cream as needed to achieve your desired frosting consistency.
5. Add Color and Whip: If you wish, add a drop or two of purple food coloring for a soft lavender hue. Increase the mixer speed to medium-high and beat the frosting for an additional 2–3 minutes until light and fluffy.
6. Decorate: Spread or pipe the finished lavender buttercream onto cooled cakes, cupcakes, or cookies. Garnish as desired to complete your elegant floral-themed dessert.

Notes

• Use culinary-grade lavender to ensure the best flavor without bitterness.
• Start with a small amount of lavender and adjust according to taste; the flavor can quickly become overpowering.
• Whip the frosting well to achieve a light, airy texture that is perfect for piping.
• To make a vegan version, substitute plant-based butter and use almond or oat milk in place of dairy cream or milk.

Keywords: Lavender Buttercream, Floral Frosting, Cake Frosting, Cupcake Frosting, Lavender Flavor, Buttercream Recipe, Elegant Dessert Topping