Lavender Buttercream Frosting
Serves 10
10 mins prep
6 mins Mixing Time
16 mins total
Homemade Lavender Buttercream frosting naturally flavored and colored with culinary lavender, vanilla, and blueberry juice.
Natural Blueberry & Blackberry Juice Coloring for Buttercream
Lavender Buttercream Frosting
tspdried culinary lavenderground or blended into powder with food processor
tbspgranulated sugar
ozunsalted butter - European Style Cultured(82% butterfat)softened
ozconfectioner sugardivided
tbspvanilla bean paste or pure vanilla extract
tspfine sea salt*more if needed
tbspheavy creamdivided
- tbspblueberry and blackberry juice*room temperature
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Natural Blueberry & Blackberry Juice Coloring for Buttercream
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.
cup fresh or frozen blueberries
oz 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.
cup fresh or frozen blackberries
oz 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.
Lavender Buttercream Frosting
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.
tsp dried culinary lavender
tbsp 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.
oz 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.
tbsp 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 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.
tsp 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.