Lavender Buttercream
A staple in my floral bakery, lavender buttercream is deliciously soft, creamy, and perfectly sweet. This simple American buttercream recipe will make any dessert truly magical and memorable.
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Ingredients
- 1 cup 230g unsalted butter, room temperature
- 4 – 5 cups 480-600g confectioners sugar
- ¼ cup 60ml heavy cream at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon dried lavender buds
- Salt to taste
Instructions
- Make a lavender sugar by grinding / combining your dried lavender with your confectionaries sugar in a food processor, high speed blender or with a mortar and pestle.
- Slowly sift in your lavender sugar to your butter. Beat your butter and lavender sugar together until creamy. Make sure your butter is softened to room temperature or you won't get the smooth and creamy texture. Add some of your heavy cream as needed to help mix it smoothly.
- Add in your vanilla extract, and beat on low speed until all ingredients are well incorporated. Bump up the mixer to medium-high speed and continue to mix for a minute or two. At this point, check the frosting consistency, you can add more confectioners’ sugar if the frosting is too thin or a splash of heavy cream if it’s too thick.
- Taste and salt. Add a pinch of salt to offset the sweetness.
Notes
To store, place the buttercream frosting in a container that’s airtight.
When stored properly, buttercream frosting can last in the fridge for up to a month, and in the freezer for up to three months.
Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 43g | Polyunsaturated Fat: 1g
Servings: 2 .5 cups
Calories: 129kcal