Lavender buttercream recipe

Lavender Buttercream Frosting Recipe

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This easy-to-follow recipe has a beautiful, subtle lavender taste. The amount of lavender can be tailored to suit preference. I found one tablespoon of culinary lavender was plenty.

Lavender buttercream frosting recipe

Lavender buttercream

Julia Wilson
Quick and easy lavender buttercream recipe
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine Modern
Servings 12 cupcakes
Calories 178 kcal

Equipment

  • 1 Electric mixer
  • 1 Bowl
  • 1 Pan
  • 1 Piping bag and nozzle

Ingredients
  

  • 1 tbsp culinary lavender
  • 125 gram butter
  • 120 ml milk
  • 250 grams icing sugar
  • purple food dye (optional)

Instructions
 

  • Add lavender to milk and bring to a boil, strain into a jug and allow to cool
  • While the lavender milk cools, beat the butter in an electric mixer until it turns pale
  • Gradually add the icing sugar and lavender milk until combined, it should form a soft peak with a curl on the end, add more milk or icing until you reach the desired consistency
  • Add purple food dye (optional) until you have the desired colour (note: if you don't have purple food dye, combine red and blue food dye, a typical ratio is 3-4 parts red to 1 part blue)

Notes

Uses:
Lavender buttercream can be used to decorate cakes, Swiss rolls, brownies and cupcakes, sandwiched between biscuits (cookies).
Alternate flavours:
Rose and violet are also suitable for buttercream frosting. Culinary rose is readily available, but violet is more difficult to source. If unavailable, flavoured syrups can also be used.
Nutrition:
Total Fat 8.7g 11%
Saturated Fat 5.5g 27%
Cholesterol 23mg 8%
Sodium 65mg 3%
Total Carbohydrate 25.5g 9%
Dietary Fiber 0g 0%
Total Sugars 25g
Protein 0.4g
Vitamin D 6mcg 29%
Calcium 17mg 1%
Iron 0mg 0%
Potassium 9mg 0%
Keyword Buttercream, lavender, Lavender buttercream