Indulge in the delicate floral flavor and effortless elegance of the best lavender buttercream frosting. The soothing lavender and creamy sweetness adds a touch of sophistication and aromatic charm to spring and summer cakes, cupcakes, and cookies. It’s so irresistible, you might just want to enjoy it plain!
I originally made this purple cupcake frosting to top my Lemon Lavender Cupcakes, and people could not stop raving about the lavender taste. It's the epitome of simplicity and deliciousness–fluffy, aromatic, and beautifully fragrant. Perfect for any spring or summer dessert, this easy-to-make frosting will be the talk of any gathering.
Homemade lavender buttercream is the kind of frosting that takes your cakes, cupcakes, and cookies from ordinary to extraordinary. Imagine the soft, smooth texture of classic buttercream blending seamlessly with the light, floral aroma of lavender. Adding a touch of elegance to any treat, lavender buttercream is an ideal choice for spring and summer indulgences. Trust me, once you try it, you'll be hooked!
If you haven't already fallen in love with baking with lavender, get ready. Ever since I made my Earl Grey Lavender Cookies, I knew I had to develop more lavender recipes. Prepare to fall in love with the beautifully soothing taste of herbal lavender. Once you do, you'll need to bake my Soft & Chewy Lemon Lavender Cookies and Lemon Lavender Shortbread Cookies!
Jump to:
- Why You'll Love This Lavender Buttercream Recipe
- Watch How To Make Lavender Buttercream Frosting
- Ingredients
- Step-By-Step Instructions
- How to Make Lavender Color Buttercream
- How to Easily Fill a Piping Bag
- Yield
- Decorating with Lavender Buttercream Frosting
- Expert Baking Tips
- Storage & Freezing
- Variations
- Substitutions
- FAQs & Troubleshooting
- More Lavender Recipes
- Pairing Lavender Frosting
- Did you make this? I want to know!
- Recipe
- Comments
Why You'll Love This Lavender Buttercream Recipe
- Versatile: Use it to top cakes and cupcakes, fill macarons, top scones, or even flavor homemade ice cream. This lavender buttercream icing complements so many spring and summer desserts.
- Perfect for Occasions: This gourmet buttercream frosting is sure to impress for any occasion like Mother's Day, Easter, Father's Day, Bridal Showers, Baby Showers, Tea parties, or any spring or summer gathering.
- Quick & Easy: Despite the fancy flavor profile, this buttercream frosting comes together in under 10 minutes with only 5 ingredients.
Baking With Lavender
Baking with fresh herbs and edible flowers feels so fresh, sophisticated, and homemade. Especially baking with lavender. It feels lavish yet soothing and relaxing with it's unique aroma. Romantic and fresh, it's the perfect flavor for elegant events like weddings, bridal showers, picnics, and tea parties.
Dried lavender has a distinct floral and herbal flavor that some people find potent, but it's all about using the lavender sparingly. For this purple frosting recipe, I recommend starting with 1 teaspoon of ground dried lavender. However, I always end up adding another teaspoon. Always taste your frosting! To ensure the desired taste and consistency, be sure to taste your frosting as you go.
Lavender is known for its delightful fragrance and calming properties. In fact, lavender helps with stress reduction, relaxation, and improving sleep quality. So go ahead and indulge guilt-free in lavender buttercream for cake and cupcakes!
Watch How To Make Lavender Buttercream Frosting
Ingredients
You only need a few pantry staples for this fool-proof buttercream recipe.
- Unsalted Butter: Provides richness, creaminess, and a smooth texture.
- Powdered Sugar (Confectioner's Sugar): Sweetens and thickens the frosting.
- Dried Lavender: Imparts a subtle floral aroma and flavor. I use Kate Naturals Organic Lavender Flowers. Make sure it's culinary-grade lavender.
- Milk: Used to adjust the consistency of the frosting to the desired thickness and spreadability while adding a touch of creaminess.
- Pure Vanilla Extract: Enhances and complements the other flavors.
- Food Coloring (optional): Creates the most beautiful lavender color using 1 part pink and 1 part violet. I use Wilton Edible Gel Food Coloring Set for the most vibrant color, but liquid food coloring will also work.
See recipe card for full list of ingredients and quantities.
How to Prepare Dried Lavender for Lavender Frosting
Before making whipped lavender frosting, you'll need to grind the dried lavender. There are several tools you can use to grind lavender buds depending on what you have available in your kitchen and your desired texture.
- Rolling Pin: My personal method of choice! It's fast and simple with minimal cleanup. Place the lavender flowers in a sealed zip top bag and use a rolling pin to gently crush and grind them. This method is especially suitable for smaller quantities and if you like a more rustic look.
- Mortar and Pestle: This traditional method allows for more control over the grind. Crush the lavender flowers until you achieve the desired consistency.
- Spice Grinder: An efficient way to grind lavender. Ensure the grinder is clean and dry before use.
- Coffee Grinder: If you don't own a spice grinder, then you can use an electric coffee bean grinder. Be sure to thoroughly clean it so it doesn't have a coffee flavor.
Where to Buy Dried Lavender for Baking
Culinary lavender can be found in most organic grocery stores or specialty food shops. For a wider selection, you can find dried culinary lavender online. Specifically, I use Kate Naturals Organic Lavender Flowers.
Make sure you're choosing culinary or food-grade lavender. Look for specific language like "for baking," "for tea," "organic," and/or "culinary grade." If you can't find culinary lavender, then omit this ingredient.
If you're using fresh lavender flowers from a garden, the bud of the flower is the part you want to use. The flower blooms are pretty to look at but don't add the aromatic taste. Depending on the variety of lavender, you might need to play around with the correct amount, as certain varieties have a stronger flavor.
If you're using dried lavender, whether it's lavender you've grown and dried or that you've purchased, simply pluck the lavender buds off of the stem for this lavender buttercream recipe.
Do you have leftover lavender? Try these easy lavender cookie recipes: Earl Grey Lavender Cookies, Soft & Chewy Lemon Lavender Cookies, and Lemon Lavender Shortbread Cookies!
Step-By-Step Instructions
This American buttercream recipe is quick and easy to make with only 5 simple ingredients.
Step 1: Cream the butter. Beat the butter until creamy. Using an electric mixer, specifically a stand mixer makes this easier. If you don't have one, you can use a hand mixer.
Step 2: Add the lavender and vanilla. After about 1 minute, add 1 teaspoon of the ground dried lavender and all of the vanilla extract. Mix this with the butter until creamy, about 1 more minute.
Step 3: Add the powdered sugar and milk. Add 3 ½ cups of confectioners sugar and 2 Tablespoons of milk. We're not using all of the ingredients listed in the recipe card just yet. Those will be saved and used to adjust the texture and flavor as desired. Whip the buttercream mixture on low speed for 30 seconds, then increase to medium-high speed for 2 minutes. Remember to scrape down the sides and bottom of the bowl to ensure everything's evenly incorporated.
Step 4: Adjust as needed. If the buttercream is too thin, add up to ½ cup more powdered sugar, ¼ cup at a time. If the frosting is too thick, add more milk, ½ Tablespoon at a time. If you want more lavender flavor, add 1 additional teaspoon of dried lavender. Add a pinch of salt if it tastes too sweet. The texture will depend on your environment, but I usually always add the additional teaspoon of lavender and ⅛ teaspoon of salt for taste.
Step 5: Add color! Now for the pretty part that really elevates this delicious lavender dessert. Add in 1 part pink and 1 part violet food coloring using a toothpick to create lavender food coloring. I have this 8 pack of food coloring with the shades used in my recipe. Start by dipping the end of the toothpick into the food coloring jar and apply a small amount directly in the buttercream. Mix until evenly colored.
How to Make Lavender Color Buttercream
Have you ever wondered how do you make lavender buttercream color? I recommend using gel food coloring to achieve the perfect purple frosting. Since it's more concentrated than liquid food dye, it creates rich, vibrant colors without changing the consistency of the frosting. I use Wilton Edible Gel Food Coloring Set.
To ensure the perfect light purple hue, use a toothpick to apply a small amount of color to your frosting. A small drop will go along way in creating a beautiful, bright color! Mix to incorporate, then add more to deepen and darken the color as desired. Always use a new, clean toothpick if adding more color! Check out the video to see exactly how I did this.
If you prefer natural food coloring, then blackberry and blueberry juice is a good substitute. Heat ⅛ cup of blueberries with 2 Tablespoons of water in a small saucepan for 5-6 minutes, stirring and gently mashing the blueberries. Remove the plan from heat and set it aside. After about 5 minutes, strain the blueberries through a mesh sieve, discarding the solids. Repeat with ⅛ cup blackberries.
To achieve a natural lavender hue, start by adding a small amount of the blueberry juice and blackberry juice to the buttercream. The more blue you add, the deeper the color purple.
How to Easily Fill a Piping Bag
To easily fill a pastry bag, cut the tip of the bag and fit the decorating tip of your choice into the bottom of the bag, pushing it down until it's secure. Fold the top edges outward to form a cuff, then scoop the frosting into the piping bag, filling it no more than halfway full to prevent it from spilling out the top. For easier filling, you can place the pastry bag in a tall glass, folding the edges over the rim to hold it in place.
Once the bag is halfway full, gently push down the frosting toward the tip, removing any air pockets. Twist the top of the piping bag, securing it with a twist tie or rubber band to prevent leaking if desired. Be sure to practice squeezing the piping bag to get a feel for the pressure needed before topping your cupcakes!
Check out this quick video by Martha Stewart on how to fill a pastry bag if you're a visual learner!
Yield
When using 3 ½ cups (400 grams) of powdered sugar, this lavender frosting recipe will yield about 2 ⅔ cups of American buttercream. For cupcakes, this is enough buttercream to generously frost about 12 cupcakes with a piping bag or lightly frost about 18-24 cupcakes with a knife or offset spatula, depending on how much frosting you prefer.
For cakes, this is enough buttercream to fill and frost a 2 layer 8-inch cake or apply a thin layer to a 9x13 inch sheet cake. You could also frost a batch of 24 cookies!
If you plan to generously pipe large swirls, rosettes, or buttercream lavender flowers, or if you're frosting intricate designs on a cake, it's always a good idea to prepare a bit more frosting than you think you'll need.
Decorating with Lavender Buttercream Frosting
To frost cupcakes, use a pastry bag fitted with a decorative tip to swirl buttercream into beautiful roses, stars, swirls, or petals. This decorating set is a great way to get started. For my Lemon Lavender Cupcakes, I used a 1A round tip for frosting to evoke the feeling of the smooth and delicate flavor of the lavender buttercream. Here's a really helpful video showing 5 easy piping tips and how to use them. Alternatively, you could opt for a smooth and elegant finish with an offset spatula.
For cakes, spread a generous layer of buttercream between cake layers, then frost the entire cake for a stunning presentation. Jenna from Butternut Bakery has a in-depth guide on how to frost a cake if you're interested.
Cookies can be adorned with a dollop of buttercream gently pressed flat or sandwiched together for a delightful treat. You could even use lavender buttercream as filling for macarons, as a topping for scones, or as a flavoring for homemade ice cream. No matter the canvas, lavender-infused buttercream transforms desserts into works of art, perfect for garden parties, bridal showers, or any occasion where elegance meets indulgence.
Expert Baking Tips
- Use room temperature ingredients. Be sure to set out your butter and milk ahead of time. Room temperature ingredients prevent the buttercream from curdling or breaking.
- Sift the powdered sugar. If your confectioners sugar is particularly lumpy, sift it before mixing it in. This will ensure an extra smooth and creamy texture.
- Gradually increase the mixer speed. Once you add the powdered sugar to the butter, be sure to start mixing on low speed for 30 seconds to 1 minute to keep the confectioner sugar from blowing out of the bowl and creating a huge mess.
- Scrape the bowl. Regularly scrape the stand mixer bowl to ensure even consistency of the incorporated sugar and color. Oftentimes, there will be hidden parts of the buttercream that didn't get any color, and we want the beautiful lavender color throughout!
- Achieve the right consistency. Stiff buttercream is better for piping cupcakes, while soft buttercream is better for frosting cakes or using an offset spatula. If you're doing both, separate however much you need to pipe with before adding more milk to soften the remaining frosting. If your frosting is too thick, add a splash of milk. If the frosting is too thin, add more powdered sugar.
- Add a pinch of salt. American buttercream is inherently a sweet frosting. If it seems too sweet, add a pinch of salt. I typically add ⅛ teaspoon or less.
Storage & Freezing
Room Temperature: If you plan to enjoy frosted desserts within 1-2 days, store them in an airtight container or covered with plastic wrap in a cool, dry place. This helps keep the frosting from hardening on the outside. Overall, it's best to frost your dessert the day of serving, if possible.
Refrigerator: If you're not going to use the buttercream frosting with lavender right away, it's best to store it in the refrigerator in an airtight container for optimal freshness. This buttercream can last up to 1 week in the fridge. Before using, let the buttercream come to room temperature for about 30 minutes. Then, give it a good stir or re-whip it with a mixer to restore the creamy, smooth consistency. Frosted desserts taste best at room temperature, so I recommend taking them out of the fridge an hour or two before serving them.
Freezing: To freeze lavender buttercream frosting, transfer it to an airtight container, freezer bag, or spoon and fold it in plastic wrap, bundling the frosting securely. This buttercream can last 2-3 months in the freezer if stored correctly. Before using, thaw it overnight in the fridge, bring it to room temperature, then re-whip it until it's smooth and creamy again. You can always add a bit more powdered sugar or milk to reach the desired consistency.
Variations
Buttercream frosting is like a blank canvas. There are so many delicious variations you can explore to customize your lavender buttercream frosting.
- Lemon Lavender Buttercream Frosting: If you know me, you know I LOVE lemon and lavender (check out my Lemon Lavender Cupcakes, Lemon Lavender Shortbread Cookies, or Soft & Chewy Lemon Lavender Cookies). Add a splash of lemon juice or lemon zest to the buttercream for a refreshing citrus twist that complements the floral notes of the lavender.
- Honey Lavender Buttercream: Incorporate honey for a subtly sweet addition.
- Lavender Earl Grey Buttercream: Another one of my favorite flavor combinations (check out out my Earl Grey Lavender Cookies), Earl Grey and lavender is a delightful blend that elevates the richness of the bergamot tea and the aromatic essence of lavender. Just add in some Earl Grey tea bags or ground leaves with the lavender!
- Lavender Coconut Buttercream: Add a splash of coconut extract or some shredded coconut for a tropical twist that's perfect for summer desserts.
- Lavender Berry Buttercream: Puree fresh or frozen berries and add them to your buttercream with the lavender for a burst of fruity flavor and vibrant color.
- Seasonal Flavors: Incorporate seasonal ingredients or flavors into lavender buttercream, such as fresh berries in the summer or spices like cinnamon and nutmeg in the fall. This lavender icing can truly be enjoyed year-round!
Other Ways to Incorporate Lavender Into Frosting
Personally, I prefer the simplicity of adding the ground dried lavender directly into the buttercream. It's fast, easy, and adds a perfectly rustic charm to the buttercream. However, there are other ways to prepare and incorporate lavender into frosting if you'd like to try something else.
- Infuse butter with lavender: To make lavender infused butter for lavender buttercream frosting, gently heat the butter with dried culinary lavender until fragrant, then strain in a fine mesh sieve and chill until solid.
- Steep lavender in simmering milk: Steep dried culinary lavender in warm milk for about 15-20 minutes, then strain the milk and allow it to chill to room temperature before using the lavender milk in the frosting recipe.
Substitutions
- Dairy-Free: If you're looking for a dairy-free option, you can substitute vegan butter for the regular butter. Instead of regular milk, you can substitute with a non-dairy alternative like almond milk, coconut milk, or soy milk. However, these substitutions may affect the overall texture and flavor of the buttercream.
- Lavender Substitutions: While it's possible to use lavender oil or lavender extract for frosting instead of dried lavender buds, use caution! Lavender oil is highly concentrated and a little amount goes a long way. Add it sparingly to avoid an overpowering flavor. If you're using fresh lavender, make sure it's pesticide-free and culinary-grade.
- Natural Color: If you want a natural way to color your lavender buttercream without gel food coloring, then blackberry and blueberry juice is a great substitute! Check out "How to Achieve the Perfect Purple Color" section above for more details.
FAQs & Troubleshooting
Can I double this frosting recipe?
Yes, however I don't recommend it. Most home mixers don't have the capacity to achieve the correct frosting consistency with double the ingredients. I recommend making two separate batches. To ensure consistent coloring of both batches, add the food gel after you have combined the frosting into one bowl.
Why is my buttercream frosting full of air bubbles?
Over-whipping buttercream creates air bubbles. While it still tastes delicious, the texture isn't velvety smooth. Also, using a whisk attachment instead of a paddle attachment will cause more air bubbles to form.
To get rid of air bubbles in buttercream frosting, stir the buttercream against the sides of the bowl by hand with a wooden spoon to "pop" the air bubbles. This method takes a few minutes and a lot of arm muscle!
Alternatively, you can remove about ½ a cup of buttercream and microwave it for 10-15 seconds until softened. Add it back to the bowl and hand mix to incorporate it with the rest of the frosting. This helps warm up the whole batch and encourage air bubbles to pop.
More Lavender Recipes
Did you fall in love with lavender? Try these other recipes:
Pairing Lavender Frosting
These are my favorite desserts to pair with lavender buttercream frosting:
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Recipe
Lavender Buttercream Frosting
Equipment
Ingredients
- 1 cup (227 g) unsalted butter (room temperature)
- 1-2 teaspoons ground dried lavender (culinary grade)
- 1 teaspoon pure vanilla extract
- 3-4 cups (342-456 g) powdered sugar
- 2-3 Tablespoons milk (room temperature)
- 1 part pink and violet gel food coloring
Instructions
- Prepare the dried culinary lavender. To grind the dried lavender buds, put them in a zip-top bag and crush them with a rolling pin.
- Cream the butter. Add the lavender and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed. After it's a bit creamy (after ~1 minute), add 1 teaspoon of ground dried lavender and the vanilla. Mix until creamy, about 1 more minute.
- Add the powdered sugar and milk. Add 3 ½ cups (400g) of powdered sugar and 2 Tablespoons of milk. Beat on low speed for 30 seconds, then increase to medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl.
- Adjust as needed. If the frosting is too thin, add up to ½ cup more powdered sugar, ¼ cup at a time. If the frosting is too thick, add more milk, ½ Tablespoon at a time. If the lavender flavor is lacking, add 1 additional teaspoon of dried lavender. Add a pinch of salt if it tastes too sweet (⅛ teaspoon). In all scenarios, beat together, taste, and adjust as desired.
- Color the frosting. Once your desired flavor and consistency is achieved, add in 1 part pink and 1 part violet gel food coloring using a toothpick. Start by dipping the end of the toothpick into the food coloring jar and apply a small amount directly in the buttercream. Mix until evenly colored. Always use a new, clean toothpick if adding more color!
- Use immediately or store for later. If you're not going to use the frosting right away, it's best to store it in the refrigerator in an airtight container for up to 1 week.
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