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Lavender Buttercream Frosting

A light and floral lavender frosting that adds a subtle, fragrant touch to cakes, cupcakes, and cookies.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

Frosting Ingredients
  • 1 cup unsalted butter, softened (room temp, about 65–70°F) European-style adds richness; plant-based butter can be used for a vegan option.
  • 4 cups powdered sugar, sifted if lumpy If very coarse, sifting is recommended.
  • 2-4 tablespoons heavy cream Half-and-half can be substituted for a thinner frosting.
  • 1-2 tablespoons culinary lavender, finely ground Only use culinary-grade lavender.
  • 1 teaspoon vanilla extract Good quality vanilla enhances the flavor.
  • a pinch salt

Method
 

Preparation
  1. Place the softened butter in a large mixing bowl. Beat on medium speed until the butter is pale and fluffy, about 2–3 minutes.
  2. Gradually add the powdered sugar, about 1 cup at a time, and mix on low speed after each addition until mostly incorporated. Pause to scrape the bowl for even mixing.
  3. Add 2 tablespoons of heavy cream, finely ground lavender, vanilla, and a pinch of salt, mixing briefly on low to combine.
  4. Switch to high speed and beat the frosting until it is light, airy, and spreadable, about 2–3 minutes.
  5. Check the consistency: If too stiff, add extra cream 1 teaspoon at a time; if too loose, blend in more powdered sugar.
  6. Taste the frosting. If the lavender flavor is too subtle, stir in up to 1 additional teaspoon of ground lavender cautiously.
  7. Use immediately to frost cakes and cupcakes, or store as directed below.

Notes

Refrigerate in an airtight container for up to 10–14 days. For longer storage, freeze for up to 3 months. Bring to room temperature and re-whip before use. Avoid using lavender essential oil as it is too concentrated for food.