Lavender Buttercream Frosting Recipe

Introduction

Lavender Buttercream Frosting is a delicate and fragrant topping perfect for cakes and cupcakes. Infused with culinary lavender, it adds a subtle floral note to your desserts, making them both elegant and delicious.

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.
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 until incorporated.
4. Step 4: Mix in vanilla extract, a pinch of salt, and 2 tablespoons of the infused cream (or plain cream if using lavender extract). Add more cream as needed for desired consistency.
5. Step 5: If desired, add a drop or two of purple food coloring. Increase speed to medium-high and beat for another 2–3 minutes until fluffy.
6. Step 6: Spread or pipe onto cooled cakes, cupcakes, or cookies and garnish as desired.

Tips & Variations

• Use culinary lavender buds specifically to avoid any bitterness that plain lavender may cause.
• For a stronger lavender flavor, increase steeping time but avoid over-infusing to prevent bitterness.
• If you prefer a lighter frosting, substitute half the butter with cream cheese for a tangy twist.
• Be cautious when adding food coloring; a little goes a long way to achieve a soft lavender color.

Storage

Store lavender buttercream frosting in an airtight container in the refrigerator for up to one week. Before using, allow it to come to room temperature and whip it briefly to restore its creamy texture. It can also be frozen for up to three months; thaw overnight in the refrigerator and re-whip before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender buds?

It’s best to use culinary lavender buds, which are specifically grown for cooking. Other dried lavender varieties may be too bitter or contain additives that affect flavor and safety.

How do I prevent the frosting from becoming too runny?

Add the cream or milk gradually and stop once you reach the desired consistency. If the frosting becomes too soft, chill it briefly and then re-whip before using.

Lavender Buttercream Frosting Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 693 reviews

This Lavender Buttercream Frosting is a delicately fragrant and creamy frosting perfect for cakes, cupcakes, and cookies. Infused with culinary lavender for a subtle floral note, it combines smooth butter, powdered sugar, and a hint of vanilla to create a light, fluffy topping that can be tinted with purple food coloring for a charming lavender hue.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: Enough to frost 12 cupcakes or a 9-inch two-layer cake
• Category: Frosting
• Method: No-Cook
• 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. Infuse the Cream: If using lavender buds, gently heat the heavy cream until warm but not boiling. Add the lavender buds and allow them to steep for 10–15 minutes to extract their floral aroma. After steeping, strain the cream to remove the buds and chill the infused cream until ready to use.
2. Beat the Butter: In a large mixing bowl, beat the room temperature unsalted butter on medium-high speed using an electric mixer. Continue beating for about 2–3 minutes, until the butter becomes creamy and pale in color.
3. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to prevent sugar clouds. Ensure each addition is fully incorporated before adding the next to maintain a smooth texture.
4. Mix in Flavorings and Cream: Add the vanilla extract, a pinch of salt, and 2 tablespoons of the lavender-infused cream (or plain cream if using lavender extract). Mix thoroughly. Add additional cream a little at a time, up to 1 tablespoon more, to achieve the desired consistency—smooth but firm enough to hold shape.
5. Add Color and Final Whip: If you desire a subtle lavender color, add a drop or two of purple food coloring. Increase the mixer speed to medium-high and beat the frosting for another 2–3 minutes until it becomes light and fluffy.
6. Use or Store: Spread or pipe the lavender buttercream onto cooled cakes, cupcakes, or cookies. Garnish as desired. Store any leftover frosting in an airtight container in the refrigerator and bring to room temperature before use.

Notes

• For a more intense lavender flavor, increase the steeping time but watch carefully to avoid bitterness.
• If using lavender extract instead of buds, add it directly with vanilla extract to avoid the infusion step.
• Adjust the consistency by adding more or less cream as needed for spreading or piping.
• Ensure cakes or cupcakes are fully cooled before applying frosting to prevent melting.
• Use gel food coloring to avoid adding extra liquid to the frosting.
• Store leftover frosting refrigerated for up to 3 days; re-whip before using if necessary.

Keywords: lavender buttercream, frosting, lavender frosting, cake frosting, buttercream recipe, floral frosting, homemade frosting, cupcake frosting, vanilla buttercream