Looking for the best lavender frosting recipe on the internet? You’ve found it! I spent hours researching methods for making lavender frosting before my Midsummer Night’s Dream party and didn’t like any options I saw online so I decided to try what made sense to me and it’s the most incredible frosting. My mom quite dislikes lavender as a culinary flavor and she swooned over this frosting. My guests ate two slices each at my Midsummer Night’s Dream party and many of them said they didn’t like lavender until they had this frosting. It’s that good!
I don’t like a heavy frosting. I prefer fluffy, smooth frosting on cakes so I add quite a bit more milk than your average baker for that beautiful, whipped texture. For my lavender frosting, I simply infuse the milk with lavender before I start baking my cake. The lavender buds tint the milk a lovely grey color. The frosting on its own is a very light grey or you can add a bit of food coloring to tint it to your desired lavender shade.
If you’ve never bought lavender, don’t panic. You can get a big ol’ bag of culinary lavender shipped via Amazon Prime. (Here is what I use.)
For lavender milk:
1/4 cup milk
2 Tbsp dried culinary lavender
For the frosting:
6 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup lavender-infused milk (see above)
1 tsp vanilla extract
- In a small sauce pan, heat 1/4 cup milk with 2 Tbsp dried culinary lavender. Remove from heat, let cool, and allow lavender to steep for at least four hours in the fridge.
- Beat softened butter with an electric mixer. Beat in 3 cups powdered sugar.
- Strain dried lavender from milk by pouring it through a sieve. Top off with additional milk if needed so that you have 1/4 cup. (Some of the milk may have been absorbed by the lavender.)
- Add lavender-infused milk, vanilla extract, and remaining 3 cups powdered sugar to frosting and beat until smooth. Tint desired shade of purple and spread on cake!
Love it? Pin it!
Have a dreamy day,