Lavender Buttercream Frosting Recipe

Introduction

Lavender Buttercream Frosting is a delicate and fragrant twist on classic buttercream, perfect for adding a subtle floral note to your baked goods. This smooth, creamy frosting pairs beautifully with cakes, cupcakes, and cookies for an elegant treat.

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 them 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 the 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 soft lavender hue, add a drop or two of purple food coloring. Increase the mixer speed to medium-high and beat for another 2–3 minutes until the frosting is fluffy.
6. Step 6: Spread or pipe the frosting onto cooled cakes, cupcakes, or cookies and enjoy.

Tips & Variations

• For a stronger lavender flavor, increase steeping time but be careful not to make the frosting bitter.
• Use culinary-grade lavender buds to ensure a pleasant taste and avoid bitterness.
• Replace heavy cream with milk or half-and-half for a lighter frosting.
• Add lemon zest for a bright, complementary flavor twist.
• For a vegan version, substitute butter with a plant-based alternative and use non-dairy milk.

Storage

Store the lavender buttercream frosting in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip to restore its creamy texture. For longer storage, freeze the frosting for up to three months, thaw overnight in the refrigerator, then re-whip before spreading.

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-grade lavender buds, as other dried lavender types may be treated with chemicals or have a bitter taste that can affect the frosting negatively.

How do I avoid a grainy texture in the frosting?

Make sure to sift the powdered sugar before adding it and beat the butter until creamy. Also, adding the liquid gradually helps maintain a smooth, fluffy consistency.

Lavender Buttercream Frosting Recipe

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4.6 from 203 reviews

This Lavender Buttercream Frosting is a delicate and aromatic topping perfect for cakes, cupcakes, and cookies. Infused with culinary lavender buds or lavender extract, this creamy and fluffy buttercream offers a subtle floral note combined with the classic sweetness of vanilla, making it a sophisticated choice for special occasions and everyday treats.

• Author: zara
• Prep Time: 15 minutes (including lavender steeping time)
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Enough to frost approximately 24 cupcakes or one 9-inch cake
• Category: Frosting
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Frosting 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. Prepare Lavender-Infused 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 release their floral aroma. Then strain the cream to remove the buds and chill it until ready to use.
2. Beat Butter: In a large mixing bowl, beat the room temperature unsalted butter on medium-high speed using an electric mixer until it becomes creamy and pale, about 2–3 minutes.
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. This prevents the sugar from flying out of the bowl and ensures a smooth mixture.
4. Incorporate Flavorings and Cream: Mix in the pure vanilla extract and a pinch of salt. Then add 2 tablespoons of the lavender-infused cream (or plain cream if you are using lavender extract). Add more cream as needed to achieve the desired frosting consistency.
5. Add Color and Final Beat: If you want a soft lavender hue, 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 light, fluffy, and well-aerated.
6. Use or Store: Spread or pipe the frosting onto cooled cakes, cupcakes, or cookies. If not using immediately, store covered in the refrigerator and re-whip before use if needed.

Notes

• If using lavender extract instead of buds, skip the steeping step and add the extract directly with the vanilla.
• Adjust the amount of cream to control the frosting thickness – less cream for stiffer frosting, more for a softer texture.
• Use gel food coloring to avoid altering the frosting consistency.
• For best flavor, use culinary-grade lavender buds to avoid bitterness.

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