If you have ever dreamed of adding a subtle floral touch that feels both sophisticated and utterly charming to your baked treats, then this Lavender Buttercream Frosting recipe is about to become your new best friend. Creamy and airy, with a delicate whisper of lavender’s fragrance, this frosting elevates cupcakes, cakes, and cookies from everyday desserts to centerpiece-worthy delights. Its pastel hue and gentle flavor make it perfect not only for tea parties and Mother’s Day celebrations but also whenever you want to bring a sprinkle of cottagecore magic into your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet each plays an essential role in creating the perfectly balanced texture, flavor, and appearance of your Lavender Buttercream Frosting. From the velvety butter to the fragrant lavender, every component contributes to that signature feel-good frosting experience.
- 1 cup unsalted butter, room temperature: The creamy base that adds richness and smooth texture.
- 4 cups powdered sugar, sifted: Sweetness and structure for that classic buttercream body.
- 2–3 tablespoons heavy cream or milk: Helps achieve the perfect frosting consistency and creaminess.
- 1 teaspoon culinary lavender buds (or 1/2 teaspoon lavender extract): The star ingredient, infusing the frosting with delicate floral notes.
- 1 teaspoon pure vanilla extract: Enhances sweetness and roundness in flavor.
- Pinch of salt: Balances sweetness and brightens all the flavors.
- Optional: purple food coloring (gel or natural): For a soft lavender hue that makes the frosting look as dreamy as it tastes.
How to Make Lavender Buttercream Frosting
Step 1: Infuse the Cream with Lavender Buds
If you’re using culinary lavender buds rather than extract, start by gently heating your cream so it’s warm but not boiling. Add the lavender buds and let them steep for about 10 to 15 minutes. This slow infusion releases the lovely floral aroma and subtle taste into the cream. After steeping, strain the mixture to remove the buds and chill the infused cream until you’re ready to mix your frosting.
Step 2: Cream the Butter Until Light and Fluffy
Place the softened unsalted butter in a large mixing bowl and beat on medium-high speed for 2 to 3 minutes. The goal here is to whip air into the butter, making it pale and creamy—this step sets the stage for the light, fluffy texture that defines a great buttercream.
Step 3: Gradually Incorporate the Powdered Sugar
Next, add the sifted powdered sugar slowly—about one cup at a time—while mixing on low speed. Taking it slow prevents a powdered sugar cloud in your kitchen and helps the sugar combine smoothly, preventing any gritty texture in the final frosting.
Step 4: Add Flavorings and Cream
Mix in the vanilla extract and a pinch of salt to balance the sweetness. Then gradually add 2 tablespoons of your lavender-infused cream (or plain cream if you’re using lavender extract), adjusting as needed to reach your desired frosting consistency. You want it smooth and spreadable but still stiff enough to hold shape when piped.
Step 5: Optional Color and Final Whip
For that picture-perfect, cottagecore-inspired look, add a drop or two of purple food coloring. Increase your mixer speed back to medium-high and whip the frosting for an additional 2 to 3 minutes until it’s fluffy and holds soft peaks. Now it’s ready to adorn your cakes, cupcakes, or cookies.
How to Serve Lavender Buttercream Frosting
Garnishes
Take the elegance of your frosting to the next level with some well-chosen garnishes. Fresh edible lavender sprigs, delicate purple sugar crystals, or a sprinkle of dried culinary lavender offer lovely visual and textural contrasts. A light drizzle of honey or a few small edible flowers can also enhance that charming floral vibe.
Side Dishes
Lavender Buttercream Frosting pairs beautifully with lemon-flavored treats like lemon pound cake or zesty lemon cupcakes that highlight the floral notes. Classic vanilla or almond-flavored baked goods are also a perfect canvas. For a unique twist, serve alongside buttery shortbread cookies or even match it with a soft, spiced carrot cake for a balancing act of flavors.
Creative Ways to Present
Don’t be shy about playing with piping techniques to showcase the frosting’s lovely texture and pastel shade. Try classic rosettes, ruffles, or star-shaped swirls for cupcakes. For cakes, consider smooth, clean spreads with delicate lavender sprigs resting atop, or even create rustic dollops for a charming, homemade feel. Presentation is key when highlighting the sophistication of Lavender Buttercream Frosting.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Lavender Buttercream Frosting stored in an airtight container in the refrigerator for up to 5 days. Before using, allow it to come back to room temperature and give it a quick whip to bring back its creamy texture.
Freezing
If you want to make your frosting well in advance, freezing is a great option. Place the frosting in an airtight container and freeze for up to 3 months. Thaw it overnight in the refrigerator, then gently bring to room temperature and rewhip to restore its fluffy consistency before spreading or piping.
Reheating
Avoid direct heat, which can cause your frosting to separate. Instead, let it soften slowly at room temperature and then beat it with an electric mixer to revive the texture. Adding a small splash of cream can help if it feels too stiff after reheating.
FAQs
Can I substitute lavender extract for lavender buds?
Absolutely! Lavender extract is a convenient alternative and offers a similar floral aroma and flavor without the need for an infusion step. Just be mindful to use less, as extracts can be more concentrated.
Is culinary lavender safe to eat?
Yes, but only use culinary-grade lavender, which is specifically grown and prepared for cooking. Avoid ornamental lavender, which may have pesticides or not be suitable for ingestion.
Can I make this frosting vegan?
Yes! Simply use plant-based butter and substitute the heavy cream with almond or oat milk. You might want to adjust quantities slightly to achieve the ideal consistency.
Why is my frosting grainy?
This usually happens when powdered sugar isn’t sifted or is added too quickly. Sifting the sugar beforehand and mixing it in gradually helps create a smoother, creamier frosting.
How strong is the lavender flavor?
The lavender flavor is delightfully subtle and not overpowering. It adds a gentle floral hint that complements rather than overshadows the buttery sweetness. You can adjust the amount of lavender to suit your personal taste.
Final Thoughts
If you’re looking to add a touch of floral elegance and whimsical charm to your desserts, the Lavender Buttercream Frosting is an absolute must-try. It’s simple to make but feels so special, and every bite bursts with creamy, fragrant goodness. Whether you’re baking for a big occasion or simply treating yourself, your creations will shine with this frosting’s unique and irresistible appeal.
PrintLavender Buttercream Frosting
This lavender buttercream frosting is a creamy, airy, and delicately floral frosting perfect for enhancing cakes, cupcakes, and cookies. Its subtle lavender flavor and elegant pastel hue bring a charming cottagecore style to any dessert, ideal for tea parties, Mother’s Day, and special occasions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Frosts 12 cupcakes or one 8-inch cake 1x
- Category: Frosting, Dessert
- Method: No-Cook
- Cuisine: American, Cottagecore
- Diet: Vegetarian
Ingredients
Buttercream Base
- 1 cup (230g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
Lavender Flavoring
- 1 teaspoon culinary lavender buds (or 1/2 teaspoon lavender extract)
Optional
- Purple food coloring (gel or natural, for a soft lavender hue)
Instructions
- Infuse Lavender: If using lavender buds, heat heavy cream slightly and add the buds. Allow the mixture to steep for 10–15 minutes to extract the floral flavors. Then strain to remove the buds and chill the infused cream before use.
- Cream Butter: In a large mixing bowl, beat the room temperature unsalted butter on medium-high speed until it turns creamy and pale, approximately 2–3 minutes, for a smooth base.
- Add Powdered Sugar: Gradually incorporate the sifted powdered sugar, adding one cup at a time. Mix on low speed until each addition is fully combined to prevent sugar clouds and achieve even texture.
- Mix in Flavorings: Add the pure vanilla extract, a pinch of salt, and 2 tablespoons of the lavender-infused cream (or plain cream if using lavender extract). Add more cream as needed to reach your desired frosting consistency, ensuring it’s spreadable but firm.
- Add Color and Whip: If a lavender hue is desired, add a drop or two of purple food coloring. Increase the mixer speed to medium-high and beat the frosting for an additional 2–3 minutes until it becomes light, fluffy, and airy.
- Apply Frosting: Use the buttercream to spread or pipe onto cooled cakes, cupcakes, or cookies. Garnish as desired to enhance presentation and showcase the frosting’s delicate floral notes.
Notes
- Use culinary-grade lavender for the best flavor and to avoid bitterness.
- Start with a small amount of lavender to avoid overpowering the frosting; adjust amount to taste.
- Whip the frosting thoroughly to achieve a light and airy texture that is perfect for piping.
- To make this frosting vegan, substitute plant-based butter and use almond or oat milk in place of heavy cream.