How to make Lavender Buttercream?
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!
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Equipment
- Saucepan
- Spoon
- Hand or stand mixer
Ingredients
- 4 tablespoons Heavy cream or milk
- 1 ½ teaspoon Dried culinary lavender buds
- 1 cup Unsalted butter softened
- 3 ½ cups Powdered sugar
- ⅛ tsp Salt
- 1 teaspoon Vanilla extract
- 1 tsp Monin lavender syrup
- Purple food coloring Optional
Instructions
- Heat 4 tablespoons Heavy cream or milk in a saucepan (don’t boil), then stir in 1 ½ teaspoon Dried culinary lavender buds. Cover and steep for 15–20 minutes.4 tablespoons Heavy cream, 1 ½ teaspoon Dried culinary lavender buds
- Beat 1 cup Unsalted butter with a stand mixer or hand mixer until light and fluffy.1 cup Unsalted butter
- Sieve 3 ½ cups Powdered sugar to prevent lumps.3 ½ cups Powdered sugar
- Gradually add the powdered sugar and ⅛ tsp Salt to the butter, mixing well after each addition.⅛ tsp Salt
- Strain the infused cream to remove the lavender buds, then add it to the butter mixture along with 1 teaspoon Vanilla extract and 1 tsp Monin lavender syrup. Mix until smooth and creamy.1 teaspoon Vanilla extract, 1 tsp Monin lavender syrup
- Add a few drops of Purple food coloring if desired. Mix until evenly incorporated.Purple food coloring
Notes
💜 Lavender Buttercream – Low Sweetness Version
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 3¾ cups (450g) powdered sugar, sieved
- 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
- Warm five tablespoons (75ml) milk or cream in a small saucepan.
- Add 2 tsp dried culinary lavender.
- Let it steep for 15 minutes, then strain and cool.
Instructions
- Beat the butter for 3–4 minutes until pale and fluffy.
- Add the (sieved) powdered sugar, one spoonful at a time, mixing on low speed.
- Pour in the lavender-infused milk, vanilla, salt, and optional Monin syrup.
- Increase speed to medium-high and beat for another 2–3 minutes until light and creamy.
- Taste. If you'd like a touch more lavender, add ½ tsp more Monin or a drop of lavender extract.
Nutrition
Serving: 1cup | Calories: 1399kcal | Carbohydrates: 171g | Protein: 1g | Fat: 82g | Saturated Fat: 52g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 222mg | Sodium: 137mg | Potassium: 51mg | Sugar: 166g | Vitamin A: 2631IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.2mg
Servings: 2.5 cups
Calories: 1399kcal
