Description
A delightful and elegant lavender buttercream frosting perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 4 cups Powdered Sugar (Confectioners’ Sugar), sifted
- 2 tablespoons Culinary Lavender, finely ground
- 2–4 tablespoons Heavy Cream or Milk
- 1 teaspoon Vanilla Extract
- Pinch of Salt
- Optional: Purple Food Coloring, a tiny drop
Instructions
- Prepare your lavender: If your culinary lavender isn’t already finely ground, grind it using a clean coffee grinder or a mortar and pestle until it becomes a fine powder.
- Cream the butter: In the bowl of a stand mixer fitted with the paddle attachment, beat your softened unsalted butter on medium speed for about 3-5 minutes until light, pale, and fluffy.
- Gradually add powdered sugar and lavender: Reduce the mixer speed to low and gradually add your sifted powdered sugar, about a cup at a time. Once half of the sugar is added, add the finely ground culinary lavender and the pinch of salt. Continue adding the remaining powdered sugar until fully incorporated.
- Introduce liquid and vanilla: With the mixer still on low, pour in the vanilla extract and about half of your heavy cream (or milk). Once incorporated, increase the speed to medium-high and beat for another 3-5 minutes until light and fluffy.
- Adjust consistency and color (Optional): Check the consistency of your buttercream. If too thick, add the remaining heavy cream, one tablespoon at a time. If too thin, whisk in more sifted powdered sugar. Optionally, add a tiny drop of purple gel food coloring and mix until evenly distributed.
Notes
Store any leftover frosting in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for about 30 minutes before re-whipping.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 25g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg