Farm Journal  ·  March 19, 2024

Lavender Buttercream Frosting!

Ready to take your baking to the next level?

Picture fluffy clouds of lavender goodness atop your favorite treats!

What's the secret to whipping up a delightful Lavender Buttercream Frosting? You'll need premium culinary lavender.

Not all lavenders are the same. There are over 120 varieties grown in the US! But what makes a great lavender to cook and bake with?

First, you need the right lavender varieties.

Lavandula angustifolia are typically the best. This family of lavender has lower camphor (so it isn't bitter), and lower oil content (so it isn't overpowering to the palette). And lavender, like all other food ingredients, should be grown, harvested, and processed using safe food handling techniques.

At the Farmstead, we grow 5 cultivars of Premium Culinary Lavender.

• For baking, I love to use 'Munstead', with it's gentle citrus notes.
• In cooking savory dishes, I opt for 'Hidcote' which is more robust.
• And for tea, I prefer Royal Velvet, the most delicate, sweet, unexpected lavender I've been growing in our test patch.

No matter what lavender you use, remember that a little goes a long way!! Lavender can easily overpower, so start with a small amount first, then increase if you want a stronger flavor.

Trust me, lavender is the secret ingredient that makes all the difference.

Now let's get baking!

Lavender Buttercream Frosting:

Ingredients

• 2 tsp Dried Culinary Lavender blended into powder with granulated sugar
• 2 Tbsp Granulated Sugar
• 1 cup Unsalted Butter room temp or lightly softened
• 4 cups Powdered Sugar
• 1 Tbsp Vanilla Extract
• Milk as needed
• Salt to taste

Instructions:

In a food processor, combine 2 Tbsp of Granulated Sugar with 2 tsp of dried Lavender buds. Pulse until a fine powder is formed, about 1 minute. Set aside.

Pro Tip: *If you do not want to see lavender flecks in the frosting, sift the sugar and lavender mixture to remove lavender bits.

Place softened butter and vanilla in bowl or stand mixer. With whisk attachment, beat the butter until it is light and fluffy.

Add Powdered Sugar 1/2 cup at a time, while whipping butter at medium speed.

Continue to add powdered sugar until all is incorporated with the butter.

Buttercream should be thick yet easy to spread. If it is too thin, add more powdered sugar, if too thick, add a dash of milk. Add a pinch of salt to taste.

Pro Tip: If you'd like purple frosting, add a drop of red and blue food coloring. Lavender buds alone will not change the frosting color.