Lavender Buttercream
The delicate taste from dried lavender buds creates this light and floral Lavender Buttercream for cakes, macarons, and more!
Servings: 12
Equipment
- Mini food processor, spice grinder, or mortar and pestle
Ingredients
- 1 to 1 ½ teaspoon dried culinary lavender buds
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 2 to 3 tablespoon milk or cream
- 1 teaspoon vanilla extract
- gel food coloring optional
Instructions
- Grind the lavender with 1 cup powdered sugar in a mini food processor. Sift out any large pieces of dried lavender using a mesh sieve, if desired
- Using a stand mixer fitted with the paddle attachment or a hand mixer, mix the butter until soft and creamy.
- Add the lavender sugar along with the remaining powdered sugar, 2 tablespoons of milk and vanilla. Mix on low speed until combined.
- Once the sugar mixes in and won't fly out everywhere, turn the mixer speed up to medium-high speed. Mix until light and fluffy, about 3 minutes. Add more milk as needed.
- If you want to make it lavender in color, add small amounts of gel food coloring until desired color is achieved.
Notes
If you do not have a mini food processor, you can grind the dried lavender buds in a spice grinder. Alternatively, use a mortar and pestle.
Lavender has a very potent flavor, so less is best. Use the smaller amount if you won't be sifting it. If you do plan to sift the lavender after grinding, then you can use a little more to start.
Buttercream frosting is best used just after making while it is still soft. If making in advance, store it at room temperature for up to 1 day. Rewhip or mix by hand until light and smooth.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.