This homemade lavender frosting is so good, and incredible on cakes, cupcakes, cookies, and other desserts. Here’s how to make it.
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You won’t believe how easy it is to make this beautiful Lavender Frosting. Here’s the recipe:
- Simmer the milk. Add the milk to a small saucepan and bring to simmer over medium heat. Remove from the heat.
- Steep the lavender. Add the lavender and steep for 5 minutes. Strain the milk and discard the lavender.
- Combine the ingredients. In the bowl of a stand mixer fitted with the paddle attachment beat the softened butter, powdered sugar, salt, milk, vanilla extract, lemon zest and lemon juice, scraping bowl occasionally, until smooth and creamy, about 3-5 minutes.
- Store for later. Keep covered until ready to use.
How Long Does Homemade Lavender Frosting Last in the Refrigerator?
When stored properly in the refrigerator, your homemade Lavender Frosting can last for up to 2 days. However, keep in mind that the texture may not be exactly the same as when you first made it.
Homemade frosting has the added benefit of being extra yummy when served soon after making it, so we highly recommend making just enough for one serving to ensure that nothing goes to waste or has to be saved for later.
What to Use Lavender Frosting For
- Cupcakes
- Cakes
- Pancakes
- Crepes
- Biscuits
Why Is My Lavender Frosting Grainy?
Homemade frosting is an excellent way to add a personal touch to your baked goods. However, at times it may come out grainy or chunky. This could be due to adding too much sugar or not mixing the ingredients long enough.
Another common reason for grainy frosting is when the sugar crystals do not dissolve properly. A quick fix for this is to sift in the powdered sugar when adding it to the mixing bowl.
Can I Make Lavender Frosting Without Butter?
Don’t worry, it’s still possible to make frosting without butter.
There are plenty of alternatives that you can try such as cream cheese, coconut oil, or even mashed avocado. These substitutes can create a creamy frosting that’s just as tasty as the traditional buttery version.
Just keep in mind that substituting butter with another ingredient will have an effect on the color and texture of the frosting as well as how long it can be stored in the refrigerator.
Lavender Frosting
Ingredients
- ½ cup milk
- 1 tbsp dried culinary lavender
- ¾ cup unsalted butter
- 4 cups powdered sugar
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Add the milk to a small saucepan and bring to simmer over medium heat.
- Remove from the heat.
- Add the lavender and steep for 5 minutes.
- Strain the milk and discard the lavender.
- In the bowl of a stand mixer fitted with the paddle attachment beat the softened butter, powdered sugar, salt, milk, vanilla extract, lemon zest and lemon juice, scraping bowl occasionally, until smooth and creamy, about 3-5 minutes.
- Keep covered until ready to use.
