Lavender Frosting
This lavender frosting is an elegant twist on classic American buttercream, brightening desserts with fragrant floral notes. Perfect for special occasions, it pairs well with various flavors and is easy to whip up.
Ingredients
Frosting Base
- 1 cup unsalted butter, softened (room temperature) Ensure the butter is at room temperature for easy mixing.
- 4 cups powdered sugar, sifted if lumpy Sifting prevents lumps in the frosting.
- 2-4 tablespoons heavy cream Start with 2 tablespoons and adjust for desired consistency.
- 1-2 tablespoons culinary lavender, finely ground Start with 1 tablespoon and taste; more can be added carefully.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 pinch salt Balances sweetness.
Instructions
Preparation
- In a large bowl, beat the softened butter on medium speed until it becomes pale and fluffy (about 2–3 minutes).
- Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed after each addition until mostly incorporated. Scrape the bowl as needed.
- Add 2 tablespoons heavy cream, the finely ground lavender, vanilla, and a pinch of salt. Mix on low to combine.
- Increase to high speed and beat the frosting until light and airy and spreadable, about 2–3 minutes.
- If it’s too stiff, add more cream 1 teaspoon at a time; if too loose, add a little more powdered sugar.
- Taste and adjust: if the lavender is too light, you can stir in up to 1 additional teaspoon ground lavender.
Usage
- Use immediately to frost cakes or cupcakes, or store as directed.
Notes
Store unfrosted lavender frosting in an airtight container for up to 2 weeks. Frosted cakes should be refrigerated if not served the same day; bring to room temperature before serving.