Description
A light and airy lavender buttercream frosting that elevates cakes, cupcakes, and cookies with its delicate floral notes and sweetness.
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)
- Pink and violet gel food coloring
Instructions
- Prepare the dried lavender: Grind the dried lavender buds in a zip-top bag using a rolling pin.
- Cream the butter: Beat the room temperature unsalted butter in a stand mixer on medium speed for about one minute until creamy.
- Add lavender and vanilla: Mix in 1 teaspoon of ground dried lavender and 1 teaspoon of vanilla extract until smooth.
- Add powdered sugar and milk: Gradually mix in 3 ½ cups of powdered sugar and 2 tablespoons of milk, starting on low speed for 30 seconds, then increasing to medium-high and beating for about 2 minutes.
- Adjust as needed: Taste the frosting and add more powdered sugar or milk to achieve the desired consistency.
- Color the frosting: Add the pink and violet gel food coloring to your liking.
- Use or store: Use immediately or store in the refrigerator in an airtight container for up to one week.
Notes
Experiment with the amount of lavender to suit your taste; ensure it is culinary-grade. For best results, let the butter soften at room temperature before creaming.