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There’s something truly magical about lavender buttercream frosting. This delicate, floral-infused frosting brings together the subtle sweetness of butter and sugar with the aromatic elegance of culinary lavender. The result? A dreamy, pale purple frosting that tastes as beautiful as it looks. Perfect for spring celebrations, romantic weddings, elegant birthday cakes, or simply when you want to create something special, lavender buttercream transforms ordinary desserts into showstoppers. The gentle floral notes aren’t overpowering—instead, they add a sophisticated, fragrant touch that pairs wonderfully with vanilla, lemon, or almond-flavored cakes. Plus, when made with real lavender, you’ll get that gorgeous natural purple hue that’s absolutely Pinterest-perfect.

Table of Contents

Why You’ll Love This Lavender Buttercream Recipe

Stunning Natural Color – Real lavender creates a soft, pastel purple that’s naturally gorgeous without artificial dyes.

Unique Floral Flavor – The delicate lavender essence adds elegance and sophistication to any dessert without being soapy or overwhelming.

Simple Ingredients – You probably have most of what you need in your pantry already, plus culinary lavender which is easy to find online.

Bakery-Worthy Presentation – This frosting pipes beautifully and creates that professional, Instagram-ready finish.

Incredibly Versatile – Use it on cupcakes, layer cakes, cookies, macarons, or even as a filling for pastries.

Ingredients

For the Lavender-Infused Milk:

3 tablespoons (45ml) whole milk or heavy cream
1½ teaspoons culinary-grade dried lavender buds (I recommend this organic culinary lavender)

For the Buttercream:

1 cup (226g) unsalted butter, softened to room temperature
4 cups (480g) powdered sugar, sifted
2 teaspoons vanilla extract (use pure vanilla for best flavor)
Pinch of salt
Optional: 2-3 drops purple gel food coloring (for deeper color)

Alternative: If you don’t have lavender buds, substitute with ½ teaspoon lavender extract and 3 tablespoons plain milk.

This recipe makes enough frosting for 12 cupcakes or one 8-inch layer cake.

Essential Tools You’ll Need

To make this recipe easier, here are the tools I recommend:

Stand Mixer or Hand Mixer – For perfectly whipped buttercream
Fine Mesh Strainer – To strain lavender buds from milk
Small Saucepan – For infusing the milk
Piping Bags and Tips Set – For beautiful frosting swirls (I love the Wilton 1M tip!)
Offset Spatula – For smooth frosting application
Kitchen Scale – For precise measurements

Step-by-Step Instructions

1. Infuse the Milk with Lavender

Heat the milk or cream in a small saucepan over low heat. Add the dried lavender buds and let them steep for 5-7 minutes, stirring occasionally. The milk should be warm but not boiling. Remove from heat and let it cool to room temperature. Strain out the lavender buds using a fine-mesh strainer, pressing gently to extract all the floral goodness. Set aside.

2. Beat the Butter Until Creamy

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 3-4 minutes until it’s light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.

3. Gradually Add Powdered Sugar

With the mixer on low speed, add the powdered sugar one cup at a time. Mix until each addition is fully incorporated before adding more. This prevents a sugar cloud in your kitchen and ensures smooth frosting.

4. Add Lavender Milk and Vanilla

Pour in the lavender-infused milk, vanilla extract, and a pinch of salt. Beat on low speed to combine, then increase to medium-high and whip for 3-5 minutes until the frosting is light, fluffy, and perfectly smooth.

5. Adjust Color and Consistency

If you want a deeper purple color, add 1-2 drops of purple gel food coloring and mix until evenly distributed. If the frosting is too thick, add milk one teaspoon at a time. If it’s too thin, add more powdered sugar, ¼ cup at a time.

6. Frost and Serve

Your lavender buttercream is ready to use immediately! Frost your cooled cakes or cupcakes using a spatula, piping bag, or offset spatula for a professional finish.

Tips & Variations

[IMAGE 10 – Piping Techniques] Prompt: “Various piping tips next to a piping bag filled with lavender buttercream — close-up showing different decorative tips, professional baking setup” Alt Text: “Piping bag filled with lavender buttercream next to various decorating tips for frosting cupcakes”

Use Quality Lavender – Always use culinary-grade lavender, not the kind from craft stores or potpourri, which may contain chemicals.

Add a Citrus Twist – Infuse the milk with a strip of lemon zest (use a zester) along with the lavender for a bright, spring-inspired flavor.

Honey Lavender Variation – Replace ¼ cup of powdered sugar with 2 tablespoons of raw honey for a subtle floral-honey flavor.

Perfect Pairings – This frosting is divine with vanilla cake, lemon sponge, earl grey cupcakes, chocolate cake, almond cake, or delicate French macarons.

Storage Tips – Store frosted desserts in an airtight container in the refrigerator for up to 5 days. The frosting itself can be refrigerated for up to 2 weeks or frozen for up to 3 months. Bring to room temperature and re-whip before using.

Pipe Like a Pro – Use a Wilton 1M or 2D tip for beautiful rosette swirls that show off the color perfectly.

How to Use Lavender Buttercream

This elegant frosting is incredibly versatile! Here are some beautiful ways to use it:

Cupcakes – Pipe generous swirls on vanilla or lemon cupcakes and garnish with a tiny sprig of fresh lavender or edible flowers.

Layer Cakes – Use it as both filling and frosting for stunning spring or wedding cakes. The pale purple color looks gorgeous with white or naked cake styles.

Floral Piping – Use different piping tips to create roses, ruffles, or petal designs for show-stopping floral cakes.

Cookie Sandwiches – Spread between sugar cookies or shortbread for an elegant afternoon tea treat.

Macaron Filling – The smooth, creamy texture makes it perfect for filling French macarons.

Naked Cake Accent – Use it sparingly on a semi-naked cake for a rustic yet elegant look.

Frequently Asked Questions

Can I use fresh lavender instead of dried?

Yes, but use it sparingly! Fresh lavender is more potent. Start with 1 teaspoon of fresh buds and taste before adding more. Make sure it’s organic and pesticide-free.

How do I make this vegan?

Replace the butter with vegan butter (like Miyoko’s or Earth Balance) and use full-fat coconut cream instead of dairy milk. The flavor and texture will be nearly identical.

Does lavender buttercream taste like soap?

Not when done right! The key is using the correct amount of culinary lavender and infusing it properly. Too much lavender can taste perfume-like, but when balanced with butter, sugar, and vanilla, it should taste gently floral and sweet—like edible flowers, not soap. Start with less lavender and add more if needed.

Can I make this without lavender buds?

Absolutely! Use ½ teaspoon of lavender extract instead, along with plain milk. Add a drop or two of purple food coloring to achieve that signature lavender color.

How far in advance can I make this frosting?

You can make it up to 3 days ahead and store it in the refrigerator. Let it come to room temperature and give it a quick re-whip before using to restore its fluffy texture.

Conclusion

Creating lavender buttercream frosting is like capturing springtime in a bowl. The delicate floral notes, beautiful pastel color, and silky-smooth texture make every dessert feel special and elegant. Whether you’re baking for a celebration or simply treating yourself to something beautiful, this frosting delivers both in flavor and presentation. The best part? It’s surprisingly simple to make, yet impressive enough for any occasion.

Give this recipe a try and watch your desserts transform into works of art. Don’t forget to snap a photo of your lavender creations and share them!

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