How long does lavender buttercream last?

Lavender buttercream can be stored in an airtight container in the refrigerator for up to one week. Before using, allow it to come to room temperature and stir to restore its creamy texture.

Can I make this buttercream in advance?

Yes, you can prepare lavender buttercream a few days ahead of time. Just store it properly in the refrigerator, and remember to bring it to room temperature before frosting.

What should I pair lavender buttercream with?

Lavender buttercream pairs beautifully with lemon or vanilla cakes and cupcakes. It can also complement shortbread cookies wonderfully, providing an elegant touch.

Can I use fresh lavender instead of dried?

While it's possible to use fresh lavender, dried culinary lavender is recommended for better flavor extraction and more consistent results.

What if my buttercream is too thick?

If your buttercream is too thick, simply add a teaspoon of milk gradually until you reach the desired consistency. Remember to mix well after each addition.

Lavender Buttercream: Simple & Flavorful Delight!

Ingredients

Scale

1 cup softened unsalted butter
4 cups powdered sugar
2 tablespoons milk
2 tablespoons dried culinary lavender
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Beat the softened butter until creamy.
Gradually add the powdered sugar, mixing until well combined.
Stir in the milk, vanilla extract, and salt.
Infuse the dried culinary lavender by steeping it in hot water, then let it cool before adding to the buttercream.
Mix thoroughly until the lavender is well incorporated.
Use immediately to frost cakes or cupcakes, or store in the refrigerator until ready to use.

Notes

Make sure to steep lavender properly for maximum flavor. Use culinary-grade lavender for safety.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Frosting
Method: Mixing
Cuisine: Dessert
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 130
Sugar: 30g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg