Lavender Buttercream Floral Frosting (Print version)

Delicately floral lavender buttercream with creamy butter and vanilla, ideal for cakes and cupcakes.

# What goes in:

→ Buttercream Base

01 - 1 cup unsalted butter, softened
02 - 3 1/2 cups powdered sugar, sifted
03 - 2 tablespoons heavy cream or milk
04 - 1 teaspoon pure vanilla extract

→ Lavender Flavor

05 - 2 teaspoons culinary dried lavender buds
06 - 2 teaspoons boiling water

→ Floral Color & Garnish (Optional)

07 - Purple food coloring, as desired
08 - Edible flowers such as violets or pansies, for decoration

# Cooking steps:

01 - Place lavender buds in a small bowl and pour boiling water over them. Allow to steep for 10 minutes, then strain and discard the buds. Let the lavender infusion cool completely.
02 - In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed until creamy and pale, approximately 3 minutes.
03 - Gradually add powdered sugar to the butter, one cup at a time, beating on low speed after each addition until fully incorporated.
04 - Pour in the cooled lavender infusion (about 2 teaspoons), vanilla extract, and heavy cream or milk. Beat on medium-high speed until light and fluffy, about 2 to 3 minutes.
05 - If a soft lavender hue is desired, add a small drop of purple food coloring and mix until evenly blended.
06 - Use the buttercream immediately to frost completely cooled cakes or cupcakes. Garnish with edible flowers as desired.

# Tips from flavorandfeast:

01 -
  • The floral note makes even ordinary cupcakes feel like a special event—you’ll know the moment you taste it.
  • This buttercream is as easy to pipe or spread as classic versions, but the lavender twist always gets people talking.
02 -
  • If you accidentally use too much lavender, the frosting takes on a soapy edge—taste as you go and err on the side of subtlety.
  • Letting the lavender infusion cool fully before beating it into the buttercream keeps everything light and prevents melting.
03 -
  • Let your butter sit out for at least 45 minutes—cold butter leads to dense, dull frostings.
  • Add the lavender infusion gradually, tasting as you go, to avoid overpowering the buttercream.

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