Name: Lavender Buttercream Frosting
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3 1/2 cups powdered sugar; 1/4 cup heavy cream (or milk); 1 1/2 teaspoons dried culinary lavender; 1 teaspoon vanilla extract; Pinch of salt; Optional: Purple gel food coloring

A soft, floral twist on classic buttercream, this Lavender Buttercream Frosting brings elegance and sophistication to cakes, cupcakes, or cookies. It’s smooth, lightly sweet, and carries a gentle lavender aroma that instantly elevates any dessert. Perfect for spring gatherings, bridal showers, or any occasion where a beautiful, fragrant touch is needed.

Why You’ll Love This Recipe

I love how this recipe transforms a traditional buttercream into something uniquely charming. The lavender adds a subtle floral flavor without overpowering the sweetness, and the texture stays luxuriously creamy and spreadable. It’s simple to make, yet feels fancy—ideal for when I want to impress without a lot of effort. Plus, the optional touch of purple food coloring gives it a dreamy pastel hue that’s just as pretty as it is tasty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

3 1/2 cups powdered sugar

1/4 cup heavy cream (or milk)

1 1/2 teaspoons dried culinary lavender

1 teaspoon vanilla extract

Pinch of salt

Optional: Purple gel food coloring

Directions

I start by gently heating the cream with the dried lavender in a small saucepan until it’s just steaming. Then I take it off the heat and let it steep for 10–15 minutes to infuse the cream with that lovely floral flavor. After steeping, I strain out the lavender and let the cream cool completely.

In a large mixing bowl, I beat the softened butter on medium speed until it’s smooth and creamy—about 2 minutes.

I slowly add in the powdered sugar, one cup at a time, mixing on low after each addition to make sure it’s fully combined.

Once all the sugar is mixed in, I pour in the cooled lavender cream, the vanilla extract, and a pinch of salt. Then I beat it all on medium-high for 2–3 minutes until the frosting becomes fluffy and light.

If I’m going for that classic lavender look, I’ll mix in a drop of purple gel food coloring until it’s evenly tinted.

I use the frosting right away or store it in an airtight container in the fridge. When I’m ready to use it again, I just re-whip it to bring back that fluffy texture.

Servings and timing

Servings: 12 (about 2 tablespoons per serving)

Prep time: 20 minutes

Cook time: 5 minutes

Total time: 25 minutes

Calories: Approximately 210 kcal per serving

Variations

I sometimes swap the vanilla extract with almond extract for a nutty twist, or use honey instead of some of the sugar to add a warm, natural sweetness. For a citrus-floral combo, I love adding a bit of lemon zest or a touch of orange blossom water. And if I want a richer taste, I use all cream instead of milk.

Storage/Reheating

I store any leftover lavender buttercream in an airtight container in the refrigerator for up to 5 days. When I’m ready to use it again, I let it sit at room temperature for about 15–20 minutes, then re-whip it with a hand or stand mixer to bring back the fluffiness. I don’t recommend freezing this frosting because the texture changes too much when thawed.

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FAQs

How do I make sure the lavender flavor isn’t too strong?

I make sure to use only culinary lavender and steep it for just 10–15 minutes. Over-steeping can make the flavor bitter or soapy.

Can I use lavender extract instead of dried lavender?

Yes, I can substitute with a drop or two of lavender extract if I don’t have dried lavender. It’s more concentrated, so I always use it sparingly.

Will this frosting hold up for piping?

Absolutely. I find it perfect for piping swirls on cupcakes or decorating layer cakes. Just make sure it’s not too warm when I pipe, so it keeps its shape.

Can I make this buttercream ahead of time?

Yes, I often make it a day or two in advance and keep it in the fridge. I just re-whip it before frosting my desserts.

What’s the best way to pair this frosting with cakes?

I love pairing it with lemon cake, vanilla bean cupcakes, or even a light honey sponge. The floral notes complement citrus and sweet flavors beautifully.

Conclusion

Lavender Buttercream Frosting is my go-to when I want something a little more elegant and unexpected. It’s easy to make, delicately flavored, and adds a floral finish to baked goods that always feels special. Whether I’m decorating cupcakes for a tea party or topping a birthday cake, this frosting never fails to impress.

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