Lavender Buttercream Frosting

4.96 from 23 votes

Homemade Lavender Buttercream frosting naturally flavored and colored with culinary lavender, vanilla, and blueberry juice.

Prep Time10

Mixing Time6

Total Time16

Course: Dessert

Cuisine: American

Servings: servings

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
1/2 teaspoon fine sea salt *more if needed
2 tablespoons heavy cream divided
2-3 tablespoons blueberry and blackberry juice *room temperature

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.
1/4 cup fresh or frozen blueberries, 120 grams water
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!).
Repeat with Blackberries: Using a clean saucepan and bowl, repeat the same process with the blackberries and 2 tablespoons of water.
1/4 cup fresh or frozen blackberries, 120 grams water
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
**Allow both berry juices to cool to room temperature before adding to the buttercream.

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
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)
Add in half of the confectioner sugar, mixing until smooth. Scrape bottom and side of the bowl with a spatula as needed.
Mix in 1 tablespoon of the heavy cream, vanilla, and lavender sugar mixture.
1 tablespoon vanilla bean paste or pure vanilla extract
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.
Blend in the final 1 tablespoon of heavy cream, followed by the berry juice.
2-3 tablespoons blueberry and blackberry juice
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.
1/2 teaspoon fine sea salt
Buttercream should be thick, creamy, and easy to spread. If its to thin, mix in another 1/4 cup (25 grams) of confectioners sugar. Too thick, add one teaspoon at a time of milk or heavy cream and mix again.