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Home » Frostings & Flavorings

Lavender Buttercream (naturally flavored and colored)

Published: Mar 23, 2019 · Modified: Jun 16, 2020 by Jenn ·This post may contain affiliate links ·

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Purple cake frosting on vanilla layer cake.
Purple frosting on cake layers on table cloth.

Nothing says spring quite like lavender buttercream. This lightly floral frosting is made with dried culinary lavender for a delicate herbal flavor and tinted naturally with fresh blueberry juice for a soft, dreamy pinkish-purple hue. Perfect for frosting cupcakes, layering between cakes, or spreading on cookies, it’s a beautiful way to bring a little garden-inspired charm to your desserts.

Three layered vanilla cake with purple frosting on a cutting board.

Flavoring with Lavender

Lavender is a strong herb that should be used sparingly to prevent overtaking a recipe. Its far more enjoyable as a background taste than eating an overly floral infused dessert.  This is why I only use a small amount mixed with vanilla extract.

The flavor potency of lavender increases as it dries. Which means a recipe should use ⅓ dried flowers in comparison to fresh. In this recipe I have used 2 teaspoons of dried lavender for a large amount of buttercream to cover my cake. If I were to substitute with fresh lavender flowers I would use 6 teaspoons.

What is the difference between English and French Lavender?

English Lavender (L. Angustifolia) is the sweetest of all lavender species, and is most commonly used for baking. Some varieties even give off a hint of lemon.

French lavender has a scent of camphor and menthol, which is more medicinal flavor. It is also known to be toxic in very large quantities. So, its best to just enjoy the beautiful flowers as they bloom in your garden or use for decorations.

What is Culinary Lavender?

Culinary lavender is often known as dried flower petals/buds taken off a stem just after opening (stems as well). However, the flowers and leaves can also be used fresh. Lavandula Angustifolia is the  most common species of lavender for baking.

If you're new to experimenting with lavender start with just a teaspoon of the Organic Lavender and sugar mixture. Continue to add the rest into your frosting to see how your taste buds feel about floral enhancement.

Purple frosting on cake layers on table cloth.

🌿 Ingredients You Need & Why

  1. Unsalted Butter
    • I highly recommend using cultured butter, European style with 82% butterfat is a higher quality butter and for best flavor.
    • Higher butterfat contributes to a smoother, creamier texture in the buttercream resulting in a frosting that's both luscious and easy to pipe!
  2. Confectioners Sugar (aka powdered sugar)
    • Confectioners sugar dissolves seamlessly into the softened butter, for a smooth, airy texture.
  3. Culinary Lavender
    • Use dried culinary-grade lavender buds—organic if possible. Try this culinary lavender available on Amazon. You can also find culinary lavender in some health food or organic grocery stores.
  4. Vanilla Bean Paste or Pure Vanilla Extract
    • Adds depth, aroma, and lovely vanilla flavor.
  5. Heavy Cream
    • A splash of heavy cream lightens the buttercream's texture, making it more spreadable and easier to work with.
  6. Natural Blueberry & Blackberry Juice Food Coloring
    • Fresh blueberry and blackberry juices provide a natural, subtle hue to the buttercream, ranging from soft lavender to deeper purple tones, depending on the ratio used.
    • This method avoids artificial dyes, adding both color and a hint of fruitiness.
  7. Sea Salt
    • A pinch helps balance the sweetness of the added confectioners sugar. Taste and adjust to your liking.

How to Naturally Color Lavender Buttercream Frosting

The purple tint from the combination of blueberry and blackberry juice creates a lovely natural shade of light lavender for this buttercream frosting.

  • Add ⅛ cup blueberries and 2 tablespoon water  into a small sauce pan. Heat on medium for 5-6 minutes, stirring and gently mashing the berries. Once the juices are pouring out into the saucepan remove from heat and set aside.
  • Strain the berries through a metal sieve into a small bowl. Discard the berry solids. Or save for a smoothie!
  • Repeat with ⅛ cup blackberries using a clean saucepan and separate final bowl.
  • Add small amount of the blueish blueberry juice and the pinkish red blackberry juice to your finished buttercream.
  • Adding more blue will create a deeper purple. So, just play around until you find the shade you like!
  • You will have a blueberry lavender buttercream cake frosting that can also be used to fill macarons or cookie sandwiches!!
  • Another way to get a deeper purple Lavender Buttercream is to use juice from a purple potato! Slice and boil two purple potatoes, using the juice to dye the frosting.
Slice of homemade vanilla cake with lavender buttercream.

frequently asked questions

Can I use food coloring?

Yes, if you prefer to skip the berry juices, try a gel food coloring. You may need to mix in an additional 2-3 tablespoons of confectioners sugar to make up for the loss in liquid from the berry juice.

Does lavender frosting taste like soap?

Not if you use the right kind of lavender and the right amount! The key is to use culinary-grade dried lavender for a light floral, herbal notes. A little goes a long way, less is more with lavender.

Can I make this buttercream ahead of time?

Yes! Store it in an airtight container:
In the fridge for up to 4 days or in the freezer for up to 1 month.
Let it come to room temperature and re-whip it before using to restore its fluffy texture.

Can I pipe with lavender buttercream?

Definitely. This buttercream holds its shape well for piping rosettes, swirls, and borders. If your buttercream is too soft, chill it for 10–15 minutes and re-whip. If it’s too stiff, add a small splash of milk or cream.

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Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

Stay in touch with me through social media @ Instagram, Pinterest, and email newsletter to get all the new recipes!

Three layered vanilla cake with purple frosting on a cutting board.
Jenn Davis

Lavender Buttercream

4.96 from 23 votes
Homemade Lavender Buttercream cake frosting made with culinary lavender, vanilla, and blueberry juice.
Print Recipe Pin Recipe Ingredient Tips
Prep Time 10 minutes mins
Mixing Time 6 minutes mins
Total Time 16 minutes mins
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients

Natural Blueberry & Blackberry Juice Coloring for Buttercream
  • ¼ cup fresh or frozen blueberries
  • ¼ cup fresh or frozen blackberries
  • 120 grams water, divided
Lavender Buttercream Frosting
  • 2 teaspoons dried culinary lavender, ground or blended into powder with food processor
  • 2 tablespoons granulated sugar
  • 227 grams unsalted butter - European Style Cultured(82% butterfat), softened
  • 440 grams confectioner sugar, divided
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • ½ teaspoon fine sea salt, *more if needed
  • 2 tablespoons heavy cream, divided
  • 2-3 tablespoons blueberry and blackberry juice, *room temperature
Prevent your screen from going dark

Equipment

  • small saucepan
  • food processor or mortar & pestle
  • electric mixer

Method
 

Natural Blueberry & Blackberry Juice Coloring for Buttercream
  1. Make the Blueberry Juice: In a small saucepan, combine the blueberries and 2 tablespoons of water. Heat over medium heat for 5–6 minutes, stirring occasionally and gently mashing the berries as they soften. Once the berries have broken down and released their juices, remove from heat.
    ¼ cup fresh or frozen blueberries
    120 grams water
  2. Strain: Pour the mixture through a fine mesh sieve into a small bowl, pressing the berries to extract all the juice. Discard the solids (or save them for a smoothie!).
  3. Repeat with Blackberries: Using a clean saucepan and bowl, repeat the same process with the blackberries and 2 tablespoons of water.
    ¼ cup fresh or frozen blackberries
    120 grams water
  4. Use to Color Buttercream: Add small spoonfuls of each juice to your finished buttercream, a little at a time, until you reach your desired shade.
    More blueberry juice = deeper purple
    More blackberry juice = pinker purple
  5. **Allow both berry juices to cool to room temperature before adding to the buttercream.
Lavender Buttercream Frosting
  1. In a food processor combine the granulated sugar with the dried Lavender buds. Pulse until a fine powder is formed. Set aside. Option to grind the lavender buds into a fine powder with a mortar and pestle.
    2 teaspoons dried culinary lavender
    2 tablespoons granulated sugar
  2. Using the bowl of stand mixer with paddle attachment or large bowl with handheld mixer, beat the softened butter on medium until super smooth and fluffy. About 3 minutes.
    227 grams unsalted butter - European Style Cultured(82% butterfat)
  3. Add in half of the confectioner sugar, mixing until smooth. Scrape bottom and side of the bowl with a spatula as needed.
  4. Mix in 1 tablespoon of the heavy cream, vanilla, and lavender sugar mixture.
    1 tablespoon vanilla bean paste or pure vanilla extract
  5. Add in the remaining confectioners sugar one cup at a time. Lower the speed to medium low while adding in the sugar and then increase to medium to combine.
  6. Blend in the final 1 tablespoon of heavy cream, followed by the berry juice.
    2-3 tablespoons blueberry and blackberry juice
  7. Pour small amounts of berry juice mixing slowly to create the desired shade of purple.  Add in the salt, then adjust to desired level of sweetness.
    ½ teaspoon fine sea salt
  8. Buttercream should be thick, creamy, and easy to spread. If its to thin, mix in another ¼ cup (25 grams) of confectioners sugar. Too thick, add one teaspoon at a time of milk or heavy cream and mix again.

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Reader Interactions

4.96 from 23 votes (22 ratings without comment)

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Comments

  1. Jordan Cahill

    March 31, 2019 at 10:23 am

    Can you provide a link to the cake recipe? Thank you!

    Reply
    • Jenn

      April 04, 2019 at 6:53 pm

      It will posted in a couple days!! yay!

      Reply
    • Kiwi

      January 28, 2021 at 8:20 am

      Would the flavor of lavender be to strong if I used it for the layers as well as the outside?

      Reply
  2. Alexis Kamryn

    April 30, 2019 at 9:37 am

    5 stars
    What piping tip did you use in the pictures of the cake?

    Reply
    • Jenn

      April 30, 2019 at 10:36 am

      Hi Alexis! This was a Wilton 6B

      Reply
  3. Zar Imr

    October 22, 2019 at 12:27 pm

    Hi, how much frosting would this make? Could I frost and fill a three layer 8 inch cake with one batch?

    Reply
    • Jenn

      October 22, 2019 at 2:31 pm

      This recipe makes enough for three 6 inch layers or two 8 inch layers. I would make a double batch for an 8 inch three layer, depending on how thick you like your frosting.

      Reply
  4. Layne Tisdel Martin

    January 21, 2020 at 5:33 pm

    Is this really supposed to have salt in it? There's 1 tsp in the ingredients list but the instructions never say when/if to add it.

    Reply
    • Jenn

      January 21, 2020 at 6:11 pm

      Yes, you add salt in step 2. This helps balance the super sweetness from all the powdered sugar. If you prefer not to add it, that is ok too 🙂

      Reply
  5. Lisa

    June 02, 2020 at 3:02 pm

    How many macarons would one batch fill?

    Reply
  6. Philli

    November 22, 2021 at 10:34 am

    4 stars
    What do you do if you don:t have a food processer?

    Reply
4.96 from 23 votes (22 ratings without comment)

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