Lavender Buttercream Frosting Recipe

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
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine Modern
Servings 12 cupcakes
Calories 178 kcal


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


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


  • 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)


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.
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