Lavender buttercream
Quick and easy lavender buttercream recipe
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% |