Lavender lovers, this one’s for you! 💜 With National Lavender Day blooming on July 10, I couldn’t resist sharing one of my absolute favorite ways to enjoy this fragrant floral: homemade lavender buttercream.

Light, creamy, and kissed with just the right amount of botanical sweetness, this buttercream is dreamy on cupcakes, layered cakes, cookies — you name it. It’s super easy to make, with two versions: one that’s sweet and indulgent, and one that’s softer and more balanced.

Curious which one you’ll fall in love with? Let’s find out together…

Sweet and gorgeous lavender buttercream piped in glass jar.

If you’ve been around here a while, you know how much I adore testing recipes with friends and family before sharing them with you. And oh yes — they definitely had opinions on this one! Some wanted it sweeter, some wanted more lavender, and I listened to every single comment (with frosting on my nose, naturally). That’s why you’ll find both versions below, so you can pick the one that suits your taste — or the crowd you’re baking for.

And if you’re as obsessed with lavender as I am, there’s more to explore! Like my soft orange muffins topped with this buttercream (a summer dream combo), or my homemade lavender extract for drinks and desserts. You can browse all of my lavender recipes right here — perfect for tea parties, summer brunches, or any day that needs a little floral flair.

Now grab your whisk and your prettiest piping bag — let’s make something beautiful and fragrant together. I can’t wait for you to try this one. 🌿

🥘 Ingredients

Unsalted butter, softened – Make sure it’s at room temperature for easy whipping.
Powdered sugar – Sift thoroughly before use!
Heavy cream or milk
Vanilla extract
Dried culinary lavender, finely ground – These get steeped in the warm cream for that lovely floral infusion.
Monin lavender syrup – Boosts the lavender flavor with a hint of sweetness.
Salt
Purple food coloring (optional)

See the recipe card for quantities.

💜 Looking for a less sweet version? You’ll find it just below — and it’s included in the recipe card too!

🔪 Instructions

Step 1: Infuse the lavender
Gently warm the cream or milk in a small saucepan — just until it’s hot, not boiling. Stir in the culinary lavender buds, then cover and let steep for 15 to 20 minutes to draw out that lovely floral flavor.

Add the lavender buds to the warm heavy cream.

Stir the lavender buds into the warm heavy cream.

Step 2: Whip the butter
Using a stand mixer or hand mixer, beat the softened butter until it turns pale, light, and fluffy — like sweet lavender clouds!

Step 3: Sift the sugar
Sieve your powdered sugar before adding it in — this helps keep your buttercream nice and smooth.

Sieve the powdered sugar through a close meshed sieve to avoid lumps.

Step 4: Mix in sugar and salt
With the mixer on low, add the powdered sugar one cup at a time, mixing well after each addition. Add a pinch of salt here to balance the sweetness.

Step 5: Add the lavender infusion
Strain the lavender cream to remove the buds, then pour the infused liquid into your butter-sugar mix. Add in the vanilla extract and lavender syrup, and mix everything together until smooth, fluffy, and perfectly dreamy.

Step 6: Add a hint of color (optional)
If you want that classic soft lavender hue, add a drop or two of food coloring and mix until evenly blended.

💜 Lavender Buttercream – Low Sweetness Version

Ingredients

1 cup (226g) unsalted butter, room temperature
3¾ cups (450g) powdered sugar
4 tablespoons (60ml) lavender-infused milk or cream
1½ teaspoons vanilla extract
2 teaspoons dried culinary lavender
¼ teaspoon fine sea salt
Optional: 3–4 drops Monin lavender syrup

To make lavender-infused milk/cream

Step 1 - Warm 5 tablespoons (75ml) milk or cream in a small saucepan.

Step 2 - Add 2 teaspoon dried culinary lavender.

Step 3 - Let it steep for 15 minutes, then strain and cool.

Instructions

Step 1: Whip the butter - Start by beating the softened butter until it’s pale, light, and fluffy — give it 3 to 4 minutes to really get there.

Step 2: Add the sugar slowly - Add the powdered sugar a spoonful at a time on low speed. This helps keep things smooth and prevents a sugar storm on your counter!

Step 3: Add flavor and lavender milk - Pour in the cooled lavender-infused milk, vanilla extract, salt, and a drop or two of Monin syrup if you like a bit more floral depth.

Step 4: Beat until creamy - Turn up the speed and beat for 2 to 3 more minutes until everything’s silky, fluffy, and perfectly spoon-lickable.

Step 5: Taste and adjust - Taste your buttercream — if you'd love a bit more lavender, go ahead and add another ½ teaspoon of Monin syrup or a drop of lavender extract. Customize it to your heart’s delight.

Ready to serve orange muffins with lavender buttercream. Placed on cooling rack.

🍽 Equipment

Saucepan
Spoon
Hand or Stand mixer
Close-meshed sieve

I hope this lavender buttercream brings a little extra joy (and a touch of elegance!) to your summer bakes. Whether you go for the classic sweet version or the softer, less sugary one, it’s all about creating something that you love — and I’m so happy to share both options with you.

Coming soon: the orange muffins that pair perfectly with this floral dream! You won’t want to miss them. 🍊💜

Other Lavender Recipes for You to Try

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

How to make Lavender Buttercream?

Nora

This dreamy lavender buttercream is light, creamy, and beautifully floral — ideal for frosting cupcakes, cakes, or cookies. Includes both a classic sweet version and a lower sugar option to suit your taste!

5 from 3 votes

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Prep Time 40

Total Time 40

Course Condiment, Frosting

Cuisine Global cuisine

Servings cups

Calories 1399 kcal